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00:00The start of summer break means fresh food, family time and making the most of
00:04these sunny days. My kids are gonna want food and lots of it. In this video I'm
00:11cooking up lots of delicious meals for my family of six including healthy
00:15breakfast cookies and my new favorite way to make chicken. I'm playing with
00:20fresh summer flavors, spending more time outdoors with my kids and tackling a few
00:25home projects too. It's time to do some maintenance on this. It's not all work
00:31and no play though. We moms need to remember to have fun too. So come hang out
00:41in the kitchen with me as we kick off summer together. Grab a cup of coffee and
00:46gather some creative meal ideas and let's start the season on a joyful note.
00:52Welcome to my kitchen. I'm making my favorite enchiladas tonight but I found
00:58a new way to cook the chicken that I haven't tried before and I think it's
01:04gonna work out perfect for this recipe. This was one of those really busy days.
01:08It was the last day of school. There were award ceremonies and different things
01:12going on so we had four different pickup times for the kids. I was glad to learn
01:17this new way to cook chicken in my Dutch oven. I'm basically seasoning up the
01:22chicken with some Mexican seasonings. I'm winging it here. You can do whatever
01:28you like and then I'm adding in a half cup of butter which sounds like a lot but
01:33it's what keeps the chicken moist as it cooks low and slow. So I'm gonna cook this
01:38at $2.75 for four hours. Now what?
01:55Mom what do you do with this? Alright I got three of my children home and I am just
01:59barely making it through this day. I was like falling asleep on the couch every
02:03time I sat down but we're gonna get through this day and dinner's gonna be
02:07delicious. So the chicken is done. I think. I'm gonna check on it.
02:21Wow. I couldn't believe how the chicken just melted as soon as my fork touched it
02:26so this is definitely a way I'm going to make chicken a lot in the future.
02:37For this enchilada recipe I'm making the meat
03:07mixture first. I've got my veggie sauteing in the pan and now I'm adding in some
03:12canned tomatoes and green chilies. It's best if you drain those before you add
03:18them and now I'm shredding some cheese. I only had cheddar but I think a mix of
03:23Mexican cheeses would taste better. I'm adding about a cup of cheese to this meat
03:28mixture and just getting it melted. You can also add a little bit of cream cheese
03:32here if you like more creamy cheesy enchilada and now I'm making the enchilada
03:38sauce. For this enchilada sauce you're gonna make a spice blend and this is
03:46basically gonna be all the flavor for your sauce and into a small saucepan you're
03:51gonna add two tablespoons of avocado oil and go ahead and get that nice and hot.
03:57Then you can add in two tablespoons of flour and just whisk that up and we're
04:07gonna make a roux here and then add in your spices heat those up a little bit to
04:12kind of bring out the flavor and then you're gonna add in two cups of chicken
04:16broth. I have some homemade bone broth that I made and I just grabbed from the
04:21freezer and I let that thaw but you're gonna let this thicken and then once you
04:27do all of the broth in there you're going to let it simmer and thicken up for about
04:3130 minutes and later it will reduce down and look more like this but as it
04:36cools it will thicken up even more. So here's the meat mixture and then now I'm
04:41going to assemble my enchiladas I normally add a bit of Mexican cheese on the
04:52tortilla first and then I add the meat but I just forgot about it. I am pretty
04:57picky about enchiladas I don't like it to be wet or soggy and so I think a
05:01combination of just the chicken with some cheese and you can also add in some
05:06pinto beans or black beans I think that works really well and then I just top it
05:11with a little bit of that homemade enchilada sauce and it does sort of dry
05:15out as it's baking which I like and then this sauce has a lot of chili powder but
05:20I really don't think it's spicy and I think it pairs really well with sour
05:24cream and so it's a simple enchilada probably not authentic I'm adding
05:30cheddar cheese on top but I think a Mexican cheese blend would work better and
05:33then for the kids I did one without the enchilada sauce just in case they were
05:39going to be picky about it and I'm baking this at 350 for about 30 minutes or so
05:44until it looks done
05:47now I'm making a fresh salad I'm starting off with some green dressing from this cookbook from the sprouted kitchen I have two of her cookbooks and
05:52I really really enjoy how she uses fresh food fresh vegetables and
06:22herbs and creates lots of different flavors so I find myself going back to
06:26this cookbook a lot into the food processor I'm doing two cloves of garlic some
06:31green onions about a cup of fresh cilantro about two cups of packed basil leaves
06:37and three-fourth cup of parsley a half teaspoon of salt pepper and a fourth
06:42teaspoon of red pepper flakes now I'm adding the zest and juice of a whole lemon and a
06:55teaspoon of apple cider vinegar and a tablespoon of honey now I'm adding in a
07:00cup of Greek yogurt which makes this a high-protein dressing and also a fourth
07:05cup of olive oil and a fourth cup of Parmesan cheese blend that up until it
07:10turns into a beautiful green dressing I love working with fresh herbs it makes
07:15everything so colorful and flavorful it's even more satisfying when I can pick the
07:19herbs from my own garden so if you're going to grow anything I would say you get
07:23the most bang for your buck if you grow fresh herbs and a lot of them are
07:27perennials so they come back every year I'm also storing the rest of the enchilada
07:31sauce I'm going to use that on a later date and now I'm just throwing together a
07:36quick salad well we made it through the school year and I made it through all the
07:46end of school activities that come along with it and this night was a bit of
07:51celebration for that this is one of the recipes that I had typed out and printed
07:56in our family binder so I don't know exactly where it came from I know that it
08:01came from online somewhere and then I modified it to the way that I like it but
08:05this is just such a great recipe when you want something comforting and I hope
08:11you like it
08:30now my plan for dinner today is I'm going to use up the rest of the chicken and use
08:35up the rest of this dressing so I'm gonna marinate some of this chicken and then
08:38throw it on the smoker later
08:40it is a beautiful Saturday I just finished my run and while I'm still in
08:44my workout clothes and sweaty and dirty I'm going to clean my Traeger here
08:48because I'm planning on cooking some chicken tonight in my smoker but it
08:53really needs to be cleaned and now that summer break is here I think we're gonna
08:57be using this smoker a lot so it's time to do some maintenance on this and
09:01scrub it over there thank you perfect if you have a Traeger or a smoker you know
09:07that all of this dust and ash it needs to get vacuumed up every once in a while
09:12I love days like this when I can be outside a lot staying active and working on a project and having my kids right alongside me my five-year-old is my shadow right now and I am loving it
09:19I love days like this when I can be outside a lot staying active and working on a project and
09:35having my kids right alongside me my five-year-old is my shadow right now and I
09:39am loving it
09:40mom are you trying to get your gloves as dirty as you can no but they're gonna get really dirty
09:47oh mighty there we go
09:52there you go
09:56I am pretty much done now I'm filling the smoker up with wood chips
10:01completely overfilled it my son is waiting on me I promised him I would jump on the trampoline with him and I meant it
10:08Let's do it
10:09Let's do it
10:10let's do it
10:11Let's do it
10:12Let's do it
10:13Let's do it
10:18Oh, it's so good
10:19I still got it
10:23okay
10:24I'm going to do it
10:25It's okay
10:26I got it
10:27okay
10:28Okay
10:29Holy shit
10:30Jeez
10:31You get it
10:32Okay
10:33I have to throw
10:34Oh
10:35What
10:36Alright
10:37All right, I think that's all I can handle today.
10:46Now I'm making some healthy ice cream that I'm going to eat later tonight.
10:50So I'm mashing up one and a half bananas in the bottom of this Ninja creamy container
10:56and adding in a scoop of protein powder, a tablespoon of cocoa powder, about a cup,
11:02maybe less of coconut milk, and then I'm adding in a date as well as a little bit of vanilla
11:09extract and a tiny bit of maple syrup.
11:12I'm mixing that up pretty good and then that's going to go into the freezer.
11:16It needs about six to eight hours to freeze and then it will be a delicious ice cream.
11:20I have a photo shoot later and so I know I'm going to want that when I get home.
11:32For dinner, I'm just doing some simple roasted veggies and a salad and I'm going to put that
11:48chicken on the smoker so it should just be a very fresh and simple dinner but with lots
11:53of flavor.
11:54For the carrots, I'm roasting them with a tablespoon or two of olive oil, a half teaspoon of salt
12:01and a half teaspoon of cumin and I'll roast it at 400 for about 25 minutes until it looks
12:08like it's done.
12:09While I'm waiting for the oven to preheat, I'm going to chop up some potatoes.
12:14This is kind of like my lazy roasted potato method.
12:18I just chop it up like this.
12:19I didn't even line the pan.
12:21I'm going to do about two tablespoons of olive oil, maybe that's three tablespoons, a teaspoon
12:27of salt and that's it.
12:28Mix it up really well and just bake that at about 400 or 425 for maybe 30 to 45 minutes
12:36until it's nice and crispy.
12:38I have it on the lower rack now but I'm going to move it to the upper rack when the carrots
12:43are done.
12:45I've got lots of fresh produce for tonight.
12:58I have it.
13:04I'm going to mix it up, so we're going to move it up and make it so heavily.
13:13I like salads
13:41with a lot of stuff in them. So I'm doing an avocado, a cucumber, half of a zucchini,
13:47and I'm salting the lettuce first and then adding in a squeeze of lemon juice. So this
13:53kind of pre-seasons the lettuce. I think it makes a big difference. I'm adding in a little bit of
13:59pumpkin seed and sesame seed for some crunch and nutrition, and now using up the rest of that
14:05green dressing. This salad ended up being so delicious. I could eat the whole thing with
14:11the spoon. It was so yummy, but I'm putting this to the side for now while I'm waiting for everything
14:16else to finish. The carrots are done, and now I'm just flipping the potatoes, and then I'm going to
14:29put them back in the oven for a little bit longer. To finish off the carrots, I'm going to add a little
14:34splash of lemon juice, some fresh parsley, and a sprinkle more of salt. And I promise you this is
14:41a simple and very delicious carrot recipe. For some reason, cumin really takes carrots up to the next
14:47level for me. Well, I burnt the potatoes a little bit, but that's okay. We will all still eat
14:54these. Still delicious. A little crispy.
15:24This is one of those meals where you don't need a recipe. You just want to create a yummy dressing
15:33and roast some veggies and grill some meat, and you have a delicious dinner. I ended up having to eat
15:40my dinner before everyone else. The kids and my husband, they went to a movie, and it was kind of a
15:46fun summer activity, and I had to leave for a photo shoot. So when I got home later, I was able to have my
15:53dessert. Just got back from my photo shoot, and now this mixture that I made earlier today is frozen,
15:58so I'm going to put it in the Ninja Creamy, and then I'll show you how it turns out. I can't remember
16:04how this works. There we go. Haha, magic. All right, let's put it in here. Stick this.
16:16I think it's done. I'm just enjoying my ice cream. Stop. Okay. Here it is. It's super creamy.
16:33It probably would be more like ice cream if I let it freeze longer, but I only let it freeze for like
16:39six hours. So if it's totally frozen hard, it's more like ice cream, but this is my healthy treat
16:45tonight. I'm going to go enjoy it. Now that summer break has officially begun, my kids are going to
16:54want food and lots of it, and so I'm just going to make some snacks this morning. First one I'm going
16:59to make is a coconut loaf. I love this recipe. I've made it so many times, and then I'm also going to
17:05make some breakfast cookies. I just discovered this recipe and it's super healthy and my kids are
17:12really enjoying it. So I'm just going to throw those together this morning and then go about
17:17the rest of my day.
17:21For this coconut loaf, I'm going to mill some hard white wheat flour, and I'm also going to add in
17:26some einkorn flour that I'll mill as well. I've been enjoying using einkorn wheat berries and grinding
17:34those up for muffins and pancakes and things like that. For this recipe, I first have to toast two
17:43cups of coconut flakes in the oven. These are unsweetened coconut flakes. And while the oven's
17:50preheating, I'm just gathering all of my supplies and getting organized. I'm also refilling my sugar jar.
17:57I'm putting my coconut oil over near the oven so it can continue to melt. So while my oven is preheating,
18:10I'm just getting together some of the ingredients for the breakfast cookies. And I'll tell you exactly
18:15what I'm putting in that. But I just got a little bit of this flour and some flaxseed meal. I've got my
18:20walnuts measured out. And now I'm going to get the wet ingredients measured out. And then when I go to make
18:26that, that should be super easy. So anytime you have time in the kitchen where something is happening
18:31and you're waiting, you can do something else. So that's how I usually can get a lot done in a short
18:36amount of time. I just kind of organize my thoughts, organize my steps and get a lot done. Get the kitchen
18:43messy once and then clean it up and go do something else. When me and my girls bake, we call this our messy
18:52plate. Anytime we have a utensil or something we need to put down, but we are probably going to need
18:57to use it again. I just set it all down on this one plate. That way I don't messy up my kitchen counters
19:03too much. I'm really excited about these breakfast cookies because they are very nutrient dense. There's
19:15only a little bit of flour in it. There's oats. And then the rest of it are high protein and nutrient
19:21dense foods like walnuts and almond butter and flax seeds and things like that. Yes, there is some
19:29sugar, but not a ton. And my kids are eating these up and it's keeping their bellies full and satisfied.
19:35And so I'm calling it a win. And I think they're really yummy too. I've been enjoying them as well.
19:41So all I'm doing right now is pre-measuring all of my ingredients so that when I go to make it,
19:45it will be fast and easy. All right. Well, it's starting to get warm in this kitchen. So the hair
19:50is going up. I really like these clips. I will link them below. They're from Target. They're the only
19:58clips I've ever found that actually work and hold my hair in. Okay. We're going to do this coconut loaf now.
20:04Into a mixing bowl. You're going to add a cup and a half of toasted unsweetened coconut flakes.
20:12I'm adding three fourth cup of organic cane sugar, a half teaspoon of salt, a half teaspoon of baking
20:20soda, and a half, one and a half teaspoons of baking powder. The recipe then calls for a half teaspoon of
20:29freshly grated nutmeg. I did dried nutmeg because that's what most people have. And so I took a little
20:34bit out because I thought it might be too strong if I did a half teaspoon. And now I'm adding one and
20:41three fourths cup of flour. Mix the dry ingredients together and then mix together your wet ingredients.
20:48into another bowl. You're going to add two eggs,
20:55a can of coconut milk
21:01and a teaspoon of vanilla. Whisk that up really well. And then you're going to add that to your dry
21:09ingredients. And I almost forgot my coconut oil that was melting over near the stove. You're going
21:24to add one fourth cup of coconut oil to that as well and mix it to combine. And then you can transfer
21:30it to a loaf pan. I'm adding a little bit extra flour just because I thought maybe it needed it.
21:37Anytime you're using freshly milled flour, you do have to keep an eye on things and see if the texture
21:44and consistency is the way that you want it. Since freshly milled flour absorbs water differently than
21:51all purpose flour.
22:05Well, I just realized when I was making the coconut loaf that I made a mistake and I was not supposed to
22:10do the whole can of coconut milk. I was supposed to do a cup and then use the last one fourth cup
22:16for the icing on top. So I'm just going to hope for the best.
22:22Now we are moving on to making the breakfast cookies I told you about.
22:26You're going to start by pulsing one cup of walnuts until it turns into this crumbly texture.
22:40Now I'm adding a cup and a half of old fashioned rolled oats and giving them a quick pulse in the
22:45food processor. And then I'm adding in one third cup of freshly milled flour, one half cup of flax meal,
22:53one teaspoon of baking soda and a half teaspoon of salt. So that's your dry mixture. And now we're
22:58going to mix together your wet mixture. All right. So in this bowl, I have a half cup of almond butter,
23:09a fourth cup of avocado oil, a fourth cup of maple syrup, and one third cup of brown sugar. Mix that up
23:16until it's combined and then add in one egg and pulse it some more until it's just combined and sort of
23:25silky looking. Now into a mixing bowl, you're going to add a half cup of chocolate chips and a half cup
23:37of dried craisins, and then start adding in the liquid mixture. This is going to be a thick and dense dough.
23:45So it's not going to be super easy to mix, but I add a little tiny bit of water as needed.
23:53And I also added a tablespoon of coconut oil just to help bring everything together nicely.
24:15So first make it into a ball like this, a ball, and then go like that.
24:29Yeah. And then go like this. Just kind of press it. Yeah. And then put it down.
24:38Yep. Can you get the chocolate chip you dropped?
24:39And then press it. Yep. And now put it down. And perfect. Look at that.
24:50He needs to ride bikes first. Right when this is done cooking, we're going to go outside. Okay, Noah?
25:02So these cookies will not spread out, so you can put them pretty close together. I like to do pretty
25:06large cookies and then press them down and bake them at 375 for about 11 minutes.
25:23I'm putting the rest of that freshly milled flour into a container for later and checking on my
25:38baked goods, giving the kitchen a good sweep. It's amazing how quick all these crumbs appear.
25:46And then I took the cookies out and I'm pressing them down because I like them to be a little more
25:50dense and doughy and they turn out so good. So the coconut loaf turned out. It wasn't too wet.
25:58There was nothing wrong with it. So I'm glad to say that my mistake didn't ruin it. It just goes to
26:04show you how much flexibility you really do have when you're cooking food. You really don't need
26:09to worry too much. Just do what feels right. Have fun and enjoy yourself. So these are the cookies.
26:16I think they're really good. You should definitely try them. If I can get around to it, I'm going to
26:20try to post this on my blog. And if I did get around to it, you will see a link in the description
26:26for that. Otherwise, I'll get to it on another date and you'll see it at some point. I do try to keep my
26:32blog updated, but right now I'm kind of just trying to keep up with creating these videos and my other
26:39job. And when I have time, I post on my blog. So I added a little bit of icing. I did about a half
26:46cup of powdered sugar and some cream until it turned into an icing consistency. And then I sprinkled the
26:54rest of the toasted coconut flakes on top and it turned out really delicious. I really enjoy this with
27:01a cup of coffee in the afternoon. So now it's later in the day and I was planning on not doing much for
27:09dinner, but my husband wanted pizza really badly. And I got this idea because I had already cleaned
27:16the smoker out. I have been wanting to make pizza on the smoker for such a long time and I just haven't
27:22gotten around to it. So today's the day. I made a simple pizza dough. This recipe is from Half Baked Harvest.
27:32Oh, I know what to do. What?
27:35Just write and play army set. In a minute. So I'm just thinking what I need to do. My smoker is heating
27:44up and then my husband just went to go get some cheese from the store. And so I'm just trying to
27:49time it right. If I shape my pizza doughs now, it might be too early. So I'm just going to wait a
27:58minute. I guess we can go play. Yeah. Okay. We'll do that. Let's go.
28:10For the pizza dough, I followed a basic recipe, but I did mill some kamut flour. So I did a combination
28:17of all purpose flour and kamut and the dough ended up being pretty dense. I think I did too much flour
28:23actually. So the first pizza didn't look super great and also was sticking to the tray a little
28:30bit because I didn't add enough semolina flour on the bottom. But it still tasted great. I'm still
28:38looking for the right kind of cheese to make a delicious pizza. I just don't think the shredded
28:45mozzarella from the bag is any good. And when you go through this much effort, those boys,
28:52to make pizza, I think it should taste really good. So as the first pizza is in the smoker
28:59at 500 degrees on a hot pizza stone, I'm working on the next dough. I did a better job on this one,
29:06on pressing it out nicely and stretching out the dough. Fun fact, I used to work at a Papa John's
29:13when I was a teenager. Plastic thing on the top of the paint still. So I twisted it and I accidentally
29:19squeezed it and it all went in my mouth and it was disgusting.
29:31Okay.
29:32So, uh,
29:34uh,
29:35uh,
29:36uh,
29:39so
29:44Oh, my God.
30:14Oh, pizza, pizza, the crust is juicy, I want this piece, I want this piece, can I have
30:32this part?
30:33Can I have this part?
30:34No, stop it, put the sink back.
30:36Oh, it's hot.
30:37Thanks so much for hanging out in my kitchen with me as we start our summer break.
30:42If you like this sort of content, I will have more food and homemaking content very soon.
30:48So please like and subscribe, it means so much to me and I will see you next week.
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