Cookbooks – This Mama Cooks! On a Diet™ https://www.thismamacooks.com Healthy recipes & lifestyle tips for busy moms & their families Fri, 23 Jun 2017 15:35:43 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.10 https://cdn.thismamacooks.com/images/2016/05/cropped-very-large-TMC-badge-512-3-32x32.jpg Cookbooks – This Mama Cooks! On a Diet™ https://www.thismamacooks.com 32 32 Chicken and Sausage Paella https://www.thismamacooks.com/2017/03/chicken-and-sausage-paella-recipe.html https://www.thismamacooks.com/2017/03/chicken-and-sausage-paella-recipe.html#respond Wed, 29 Mar 2017 11:27:00 +0000 http://www.thismamacooks.com/?p=7127 Chicken and Sausage Paella recipe

I was sent this recipe for Chicken and Sausage Paella by Cybele Pascal a few years ago, along with a copy of her cookbook, Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame.

I love this quick chicken paella dish, because like Cybele’s other recipes from her Allergy-Free and Easy Cooking cookbook, it’s healthy, delicious and can quickly be put together on a weekday night.

As you can tell by the title, it’s also for people with food allergies and food sensitivities even to unusual things like sesame seeds. (I’ve been dipping into it lately because my daughter was recently diagnosed with a sesame seed allergy.) It’s a follow up to her book The Allergen-Free Baker’s Handbook.

Allergy-Free and Easy Cooking for all

I met Cybele at a event in Los Angeles several years ago. She knows all about dealing with food allergies having cooked that way since 2001 after her son, Lennon, was as diagnosed with severe dairy and soy allergies. You can find more about her on her website cybelepascal.com.

Cybele has great taste and style, which is why I fell in love with her Allergy-Free and Easy Cooking cookbook when she sent to me years ago. I still love dipping into it to find ideas for what to make for dinner. I regularly make her recipe for Garam Masala Lamb Chops with Cumin Quinoa, which my family loves. To quote my daughter, Lucie, “I really don’t like quinoa, Mom. But this is so good!”

Like the recipe for easy chicken paella, most of the recipes in Allergy-Free and Easy Cooking aren’t complicated and fussy, and rarely contain hard-to-find ingredients.

I do love that Cybele has recipes for ethnic foods, such as Sopa de Lima, as well as classic family favorites like Chicken Noodle Casserole. In addition, she has great tips for those new to allergy-free cooking, like how to stock your pantry and what kitchen equipment you’ll need.

Allergy-Free and Easy Cook is a terrific cookbook for beginners as well as seasoned cooks who need to eliminate allergens in their kitchens.

This easy Chicken and Sausage Paella recipe is allergy free and gluten free. Click to get this one pot weeknight dinner recipe.

This Mama’s tips to make chicken paella

If you’re gluten free, make sure you’re using aGF low-sodium chicken broth for your Chicken and Sausage Paella recipe.

When choosing the sausage for this paella recipe, make sure to check the label for any ingredients you may be allergic to. Don’t assume that there isn’t gluten or nuts in the sausage.

If you’re doing a lot of vegetable chopping, especially of onions, I prefer to use a food chopper over a knife. A popular model is the Vremi Food Chopper, which is very similar to the Pampered Chef Food chopper I use (and half the price).

Chicken and Sausage Paella recipe

Chicken and Sausage Paella

Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.

Ingredients

  • 1 cup long grain basmati rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 pound chicken tenders, cut crosswise into 1-inch pieces
  • 3/8 teaspoon smoked Spanish paprika
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced or pressed
  • 1/4 teaspoon saffron, crushed
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can diced tomatoes
  • 3/4 cup frozen peas
  • 1 tablespoon chopped fresh parsley, plus more for garnish

Directions

  1. Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
  2. Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
  3. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more.
  4. Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so.
  5. Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed.
  6. Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: Serves 6
  • Serving size: 1/6 of recipe

Originally published on January 11, 2013. Updated with new pictures and information.

Picture and recipe used with permission.

Chicken and Sausage Paella recipe. Click to get this one pot, gluten free, chicken, rice and sausage recipe. It's gluten free and allergy free.
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Master Your Metabolism recipes: Blueberry Banana Muffins https://www.thismamacooks.com/2017/03/master-your-metabolism-recipes-blueberry-banana-muffins.html https://www.thismamacooks.com/2017/03/master-your-metabolism-recipes-blueberry-banana-muffins.html#comments Tue, 07 Mar 2017 12:27:20 +0000 http://www.thismamacooks.com/?p=829 Jillian Michaels Master Your Metabolism recipes: Blueberry Banana Muffins

Jillian Michaels healthy recipes from her The Master Your Metabolism Cookbook have been among my most popular here at This Mama Cook! On a Diet. That’s why I’m republishing one of her Master Your Metabolism recipes, Blueberry Banana Muffins.

Making a batch of Jillian Michaels’ muffins will start your morning off right!

Why I love Jillian Michaels Metabolism Cookbook

I’m always interested to see what Jillian Michaels is up to, whether it’s a new Jillian Michaels exercise DVD or a book. I have several of Jillian’s best selling books in my library like Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body! and The Master Your Metabolism Cookbook. I still go back to look up her healthy and easy to make recipes like this one for Blueberry Banana Muffins.

The Master Your Metabolism Cookbook builds on the three core principles of Master Your Metabolism:

  1. Minimize the foods that are bad for you hormonally
  2. Add the whole foods that will help you
  3. Take in a healthy balance of protein, fat, carbs and calories

Jillian’s diet philosophy is based on her own experience of adrenal burnout and hormone-induced issues like hypothyroidism, melasma (facial pigmentation caused by estrogen dominance), premature aging and slow metabolism.

Looking for Jillian Michaels recipes from The Master Your Metabolism Cookbook? Here's one for easy to make Blueberry Banana Muffins. They made even moister with the addition of yogurt!

Jillian Michaels recipes for weight loss by balancing your hormones

First, she explains why and how you need to balance 12 key hormones: insulin, thyroid hormones, estrogen, progesterone, testosterone, DHEA, norepinephrine, epinephrine, cortisol, growth hormone, leptin, and ghrelin. Then Jillian discusses power nutrients like legumes, garlic, berries, lean proteins, fruits, veggies, nuts and seeds, organic dairy, and whole grains. She’s a big believer in eating local and organic whenever possible.

Finally, Jillian explains what she wants you to avoid: hydrogenated fats, refined grains, high-fructose corn syrups, artificial sweeteners, artificial colorings and preservatives, glutamates (MSG), nitrates and nitrites. While it’s no surprise that Jillian advises you to cut back on alcohol, I was surprised to she wants you to reduce your consumption processed soy products, which she feels messes with your thyroid. She also recommends cooking all your cruciferous veggies (broccoli, cauliflower, kale, Brussels sprouts, etc.), cutting back on starchy vegetables, and reduce eating tropical, dried and canned fruit.

She has other “rules” like eat breakfast and don’t skip meals, eat every four hours, don’t eat after 9 pm, and eat 40 percent carbs/30 percent fat/30 percent protein – pretty much common sense. While her “food as medicine,” whole foods approach isn’t different from what others teach, Jillian has a way of explaining things in a direct, personal way that appeals to many people.

Click here to buy Jillian Michaels The Master Your Metabolism Cookbook!

Looking for more Jillian Michaels’ food recipes? Then check these out!

What I especially like about Jillian Michaels food recipes are that each one (over 125 of them!) in The Master Your Metabolism Cookbook lists their health benefits. For example, this Blueberry Banana Muffins recipe is good for your heart, boosts immunity, boosts metabolism, and promotes strong bones and healthy skin. However, her cookbook doesn’t list complete nutritional information, just calories, fat, carbs, protein and sodium. It would’ve been nice to get information on fiber, minerals and vitamins, too.

If you enjoyed Blueberry Banana Muffins from Master Your Metabolism Cookbook, you’ll love these other Jillian Michaels’ recipes:

Spicy Mahi-Mahi and Mango Fish Tacos

Tomato, Avocado, and Cheddar Burrito

Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!The Master Your Metabolism CookbookThe Master Your Metabolism CookbookThe Master Your Metabolism Calorie CounterThe Master Your Metabolism Calorie CounterWilton Recipe Right Nonstick 12-Cup Regular Muffin PanWilton Recipe Right Nonstick 12-Cup Regular Muffin Pan

This Mama’s tips for baking up Jillian Michaels’ muffins recipe

Normally I would recommend substituting toasted pine nuts for the walnuts for those with nut allergies. However, Jillian doesn’t like pine nuts in any of her recipes because, like soy, it has goitrogenic effects, meaning it swells the thyroid gland. So leave the walnuts out in this blueberry banana muffins recipe if you’re allergic to them.

Substitute no-fat Greek yogurt for the plain yogurt for an extra protein boost in Jillian Michael’s blueberry banana muffins recipe. However, if the batter seems dry, add a little water to it.

I like adding flaxseed to baked goods like Blueberry Banana Muffins for the extra fiber and ALA Omega-3. Jillian believes you should consume flaxseed only in moderation.

Looking for more healthy muffin recipes? Then check these out!

Healthy Wild Blueberry Bran Muffins

Easy Gluten Free Strawberry Yogurt Muffins

Jillian Michaels Master Your Metabolism recipes: Blueberry Banana Muffins

Blueberry Banana Muffins

Make up several batches and freeze what you don’t plan to eat right away. These yogurt muffins are great for a before workout snack, or for breakfast or dessert.

Ingredients

Directions

  1. Place an oven rack in the center of the oven, then preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin pan with olive oil or line with cupcake paper liners or tulip baking liners.
  2. In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.
  4. Spoon the batter into the prepared muffin pan. (A batter spoon is handy for this!) Place the pan in the oven and reduce the heat to 400 degrees F. Bake for 20 to 25 minutes, or until tops spring back when lightly touched. Remove from oven. Let cool in the muffin pan for 10 to 15 minutes before transferring to a cooling rack. Serve warm.
  5. For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Prep Time: 35 Minutes
Cook Time: 25 Minutes
Total Time: 1 Hour 15 Minutes
Servings: Makes 12 muffins
  • Serving size: 1 muffin
  • Calories: 216
  • Calories from Fat: 6.8g
  • Total Fat: 4.5g
  • Sodium: 234.5mg
  • Total Carbohydrates: 37.1g

Originally published on July 27, 2010 and January 29, 2016. Updated with new photos and rewritten recipe instructions per reader feedback. Recipe and photos used with permission.
Photo credit: Adobe Stock

Looking for Jillian Michaels recipes from The Master Your Metabolism Cookbook? Here's a recipe for blueberry yogurt muffins made with bananas that's not only good for you but is easy to make! Make these blueberry yogurt muffins for breakfast, a healthy post-workout snack, or even dessert!
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Get my new e-cookbook of 10 free pumpkin recipes! https://www.thismamacooks.com/2016/09/free-e-cookbook-10-pumpkin-recipes.html https://www.thismamacooks.com/2016/09/free-e-cookbook-10-pumpkin-recipes.html#respond Wed, 14 Sep 2016 16:59:27 +0000 http://www.thismamacooks.com/?p=17164 Get my free e-cookbook, 10 Pumpkin Recipes for Fall

Can you believe it’s fall yet? Well, that can only mean one thing – PUMPKINS!

That’s why I’ve gathered 10 of my favorite pumpkin recipes in a FREE downloadable e-cookbook (PDF) called 10 Pumpkin Recipes for Fall. It covers breakfast, snack, lunch/dinner, and dessert delicious pumpkin recipes.Click to get my new ebook of 10 free pumpkin recipes! Many of these pumpkin recipes are gluten free, dairy free, sugar free, and even vegan.

Most of these easy to make pumpkin recipes recipes are gluten free or can easily be made so with a few suggested substitutions. Many of the pumpkin recipes are dairy free (or come with substitution suggestions) and sugar free as well. There’s even an egg free pumpkin cookie recipe that’s vegan friendly!

Sign up now to get a copy of my FREE e-cookbook 10 Pumpkin Recipes for Fall!

 
Sign up to get a free copy of my e-cookbook, 10 Pumpkin Recipes for Fall. I’ve gathered 10 favorite pumpkin recipes for breakfast, snack, lunch/dinner, and dessert. Your family will love these quick, easy and delicious pumpkin recipes!

Click here to sign up to get my free e-cookbook 10 Pumpkin Recipes for fall. In it I’ve gathered 10 of my favorite pumpkin recipes. It covers breakfast, snack, lunch/dinner, and dessert delicious pumpkin recipes.

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Sweetened Collard Greens https://www.thismamacooks.com/2016/09/sweetened-collard-greens-recipe.html https://www.thismamacooks.com/2016/09/sweetened-collard-greens-recipe.html#comments Mon, 12 Sep 2016 11:27:00 +0000 http://www.thismamacooks.com/?p=7232 Sweetened Collard Greens

Are you looking for collard greens recipes? This Sweetened Collard Greens recipe is based on a recipe from Chef Hugh Acheson’s cookbook, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen.

If you’ve read my post, Getting foodie at the Buick Encore Lifestyle Event, I was very excited to meet Chef Hugh Acheson at his Atlanta restaurant, Empire State South. I’d eaten at his two Athens restaurants, Five & Ten and The National, and was a big fan of his from watching Top Chef.

Make Sweetened Collard Greens based on a Southern style collard greens recipe from A New Turn in the South: Southern Flavors Reinvented for Your KitchenA New Turn in the South: Southern Flavors Reinvented for Your KitchenThis Sweetened Collard Greens recipe will get your family asking for more. Click to get this easy and healthy recipe!

Never miss a recipe! Get more quick, easy and healthy recipes by joining my newsletter list by adding your email below:

 

Sweetened Collard Greens - how to cook collard greens in a healthy way

Since I loved Hugh’s cookbook,I decided to share some of Hugh’s healthier and more practical recipes from A New Turn in the South: Southern Flavors Reinvented for Your Kitchen here at This Mama Cooks! On a Diet.

The first recipe I decided to tackle was collard greens since I bought a two pound bag of collards  and needed to cook it up pronto!

I did cook collard greens Southern style before when I made my Tangy Collard Greens recipe at Thanksgiving. While my husband and I liked them, the kids thought the collard greens recipe  was too bitter. After reading Hugh’s recipe I thought I had the solution – add something sweet!

Hugh recommends sorghum or maple syrup. I used maple syrup, but I bet agave syrup or honey would work, too.

Make Sweetened Collard Greens with Golden Barrrel Sorghum Syrup Wide Mouth JarGolden Barrrel Sorghum Syrup Wide Mouth JarMake Sweetened Collard Greens with Coombs Family Farms Maple SyrupCoombs Family Farms Maple Syrup, Organic, Grade A, Dark ColorMake Sweetened Collard Greens with Madhava Organic Agave NectarMadhava Organic Agave Nectar, AmberMake Sweetened Collard Greens with Gunter's Clover Honey BearsGunter's Clover Honey BearsLove Southern cooking and collard greens? This Sweetened Collard Greens recipe will get your family asking for more. Click to get this easy and healthy recipe!

Best way cook collard greens: use what’s in the pantry

I made some changes to Hugh’s collard greens recipe since I wanted to use up a few things in my pantry along with the collard greens. First, there was the bacon grease I had leftover from the previous weekend’s breakfast. I figured 1 1/2 tablespoons per pound of collard greens wasn’t too unhealthy and would add a lot of flavor.

Most collard greens recipes use ham hocks. Instead, I used thick ham slices leftover cold cuts from the kids’ lunches. I defrosted some ham broth that I had made over Thanksgiving. (You can use gluten free low sodium vegetable broth or gluten free low sodium chicken stock instead.)

Make Sweetened Collard Greens with Imagine Organic Vegetable Broth, Low SodiumImagine Organic Vegetable Broth, Low SodiumMake Sweetened Collard Greens with Imagine Organic Free Range Chicken Broth, Low SodiumImagine Organic Free Range Chicken Broth, Low Sodium

I made a few more substitutions to Hugh’s A New Turn in the South recipe such as using red wine vinegar instead of the sherry vinegar and leaving out the red pepper flakes in order to entice the kids to eat it. The kids had mixed reactions. My daughter, Lucie refused to try them. But my son, Nathan loved the collard greens and asked for seconds! My husband, Paul, also had seconds while telling me how good the collards tasted.

This Mama’s tips for making Sweetened Collard Greens

Collard green recipes take some time to cook up – about an hour for the collard greens to soften. So if you’re making Sweetened Collard Greens on a busy weeknight, plan accordingly.

To save time, buy prewashed and chopped collard greens, if they’re available at your grocery store.

You’ll need a large stock pot to cook Southern style collard greens in – the bigger the stock pot the better! Initially, the collard greens will take up the whole pot, but they’ll eventually soften and cook down. If you don’t have a large pot, divide and cook up a batch in two large cooking pots.

Make Sweetened Collard Greens in a Farberware Classic Stainless Steel 16-Quart Covered StockpotFarberware Classic Stainless Steel 16-Quart Covered StockpotMake Sweetened Collard Greens in a Cook N Home Stainless Steel 20-Quart Canning Pot/StockpotCook N Home Stainless Steel 20-Quart Canning Pot/StockpotMake Sweetened Collard Greens in a Cook N Home Stainless Steel 5-Quart StockpotCook N Home Stainless Steel 5-Quart Stockpot

Leftover collard greens taste great cold or heated up in the microwave.

Sweetened Collard Greens

Sweetened Collard Greens

Based on Hugh Acheson’s Collard Greens recipe from A New Turn in the South (page 222)

Ingredients

Directions

  1. Heat the bacon grease or olive oil in a large stock pot over medium heat.
  2. Add the onion and cook until it starts turning color.
  3. Add the collard greens to the pot and sauté for 5 minutes.
  4. Add the vinegar and cook down for 5 minutes.
  5. Add the maple or sorghum syrup, stock, ham, and kosher salt to the pot. Cook over medium heat stirring occasionally until stock is just about gone and collards are tender.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: Serves 6
  • Serving size: 1/6 of recipe

Originally published on January 25, 2013. Updated with new photos and information.

If you love Southern cooking and collard greens, then you need to try out this Sweetened Collard Greens recipe. Click to get this easy and healthy recipe!
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“Dadgum, That’s Good” Brined & Smoked Chicken Quarters https://www.thismamacooks.com/2016/06/dadgum-good-brined-smoked-chicken-quarters-recipe.html https://www.thismamacooks.com/2016/06/dadgum-good-brined-smoked-chicken-quarters-recipe.html#respond Wed, 01 Jun 2016 11:03:00 +0000 http://www.thismamacooks.com/?p=6471 “Dadgum, That's Good” Brined & Smoked Chicken Quarters

When I was sent the recipe for “Dadgum, That's Good” Brined & Smoked Chicken Quarters, I was thrilled. Not only did it involve a simple chicken brining recipe, but it gave me an excuse to use my Masterbuilt Electric Smoker.

I’m always on the lookout for easy smoked chicken recipes, which is why I was pleased to add John McLemore’s book, DADGUM That’s Good, Too! to my barbecuing cookbook collection.

What I like about this brined and smoked chicken recipe is that both processes give the chicken leg quarters maximum smoking taste and texture.

First, brining the chicken hydrates the meat and ensures a juicy result. Second, the smoking process infuses smoky flavor into the chicken. Combining the seasonings and moisture from the brine with the low-and-slow smoking process makes for a perfect piece of chicken.

Also, if you’re nervous about brining and smoking a big turkey during the holidays, you can practice and start small by brining chicken quarters first!

Chicken leg.

More Dadgum Good smoking and grilling

John’s mission is to make it fun to cook up traditional Southern recipes like brisket, baby back ribs, Boston butt and recipes like “Dadgum, That's Good” Brined & Smoked Chicken Quarters using Masterbuilt electric smokers, grills, and indoor fryers.

However, his cookbook isn’t all about meat. He shares recipes for Southern classics like blackberry cobbler, shrimp and grits, and gumbo, too.

John’s barbecue recipes are simple, straightforward and perfect for those new to smoking, grilling, and deep frying. 

Not only are there recipes for smoked brine chicken, but if you want to cook up a smoked or deep fried turkey for the holidays or a summer barbecue, Dadgum, That's Good, Too! contains recipes for Brined Whole Turkey, Dadgum Good Smoked Turkey, Garlic and Herb Deep-Fried Turkey, and Smokin’ Fried Turkey, too.

Make “Dadgum, That's Good” Brined & Smoked Chicken Quarters from the Dadgum That's Good, Too! cookbook Dadgum That's Good, Too!

If you’re looking for a healthier take on smoking and grilling, John wrote Dadgum That's Good. . . and Healthy!: Lightened-up Favorites for Smoking, Frying and Grilling! that also has rave reviews.

Dadgum That's Good. . . and Healthy!: Lightened-up Favorites for Smoking, Frying and Grilling!Dadgum That's Good. . . and Healthy!: Lightened-up Favorites for Smoking, Frying and Grilling!

This Mama’s tips for making Brined & Smoked Chicken Quarters

Here are some tips to make your brined and smoked chicken leg quarters turn out perfectly!

  • Don’t skip brushing the chicken quarters with olive oil. Not only does it help the chicken retain moisture during the smoking process. The oil helps the skin turn a nice golden brown, too.
  • If you’re gluten free, use tamari sauce instead of soy sauce. Some grocery stores do stock gluten free soy sauce, but I find that it’s made with a lot of less-than-wholesome ingredients, so check the label before buying
  • John recommends smoking with apple pellets for smoking the brined chicken quarters in your Masterbuilt Electric Smoker. I also like using cherry pellets on chicken or turkey.

Make “Dadgum, That's Good” Brined & Smoked Chicken Quarters in a Masterbuilt 20075315 Front Controller Smoker with Viewing Window and RF Remote Control, 40-InchMasterbuilt 20075315 Front Controller Smoker with Viewing Window and RF Remote Control, 40-InchSmoke “Dadgum, That's Good” Brined & Smoked Chicken Quarters with some BBQrs Delight Wood Smoking Pellets - Super Smoker Variety Value Pack - 1 Lb. Bag - Apple, Hickory, Mesquite, Cherry, Pecan and Jack Daniel'sBBQrs Delight Wood Smoking Pellets - Super Smoker Variety Value Pack - 1 Lb. Bag - Apple, Hickory, Mesquite, Cherry, Pecan and Jack Daniel'sSmoke “Dadgum, That's Good” Brined & Smoked Chicken Quarters with some Pecan Flavor BBQR's Delight Smoking BBQ Pellets 20 PoundsPecan Flavor BBQR's Delight Smoking BBQ Pellets 20 PoundsSmoke “Dadgum, That's Good” Brined & Smoked Chicken Quarters with some BBQR's Delight Jack Daniels Smoking BBQ Pellets 20 PoundsBBQR's Delight Jack Daniels Smoking BBQ Pellets 20 Pounds

 

“Dadgum, That's Good” Brined & Smoked Chicken Quarters

“Dadgum, That's Good” Brined & Smoked Chicken Quarters

Ingredients

  • 2 cups water
  • 2 cups molasses
  • 2 cups kosher salt
  • 1/4 cup soy sauce (gluten free)
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon freshly grated and peeled ginger root
  • 1/4 teaspoon garlic powder
  • 2 gallons ice water
  • 4 chicken quarters
  • 2 tablespoons extra virgin olive oil
  • Suggested wood: apple

Directions

  1. In a large stockpot over medium heat, combine 2 cups water, molasses and salt. Bring to a boil until salt is dissolved. Remove from heat and stir in soy sauce, Worcestershire sauce, ginger and garlic powder. Set aside and let cool.
  2. When mixture is cooled, stir in 2 gallons ice water, mixing well. Place each chicken quarter in a brining bag or oversized plastic bag. Pour brining mixture over each chicken quarter and place in a bowl. Refrigerate, turning once, for 6 to 8 hours. A plastic bucket that is deep enough to have the meat completely covered will also work.
  3. Preheat smoker to 225°F.
  4. Remove chicken from brine after at least 6 hours, and rinse thoroughly to remove any remaining salt. Pat dry and brush with olive oil. Place on middle rack of smoker and smoke for 3 to 3 1/2 hours or until internal temperature reaches 165°F. Remove meat from smoker and enjoy!
Prep Time: 8 Hours
Cook Time: 3 Hours
Total Time: 11 Hours
Servings: Serves 8
  • Serving size: 1/8 of recipe

Recipe courtesy of John McLemore and Masterbuilt.

Originally published on October 9, 2012. Updated with new pictures.

Photo credit: Adobe Stock

Love to smoke chicken? Here's the ultimate chicken brining recipe that's super easy to do. "Dadgum, That's Good” Brined & Smoked Chicken Quarters. This simple recipe makes the chicken leg quarters super juicy and delicious!
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Recipes from Jillian Michaels’ Master Your Metabolism Cookbook: Spicy Mahi Mahi and Mango Fish Tacos https://www.thismamacooks.com/2016/03/jillian-michaels-master-your-metabolism-cookbook-mahi-mahi-fish-tacos-recipe.html https://www.thismamacooks.com/2016/03/jillian-michaels-master-your-metabolism-cookbook-mahi-mahi-fish-tacos-recipe.html#respond Tue, 29 Mar 2016 12:27:04 +0000 http://www.thismamacooks.com/?p=845 Try Jillian Michaels' Spicy Mahi-Mahi and Mango Fish Tacos recipe as a healthy alternative on your next taco night!

Make the Spicy Mahi-Mahi and Mango Fish Tacos recipe from Jillian Michaels' The Master Your Metabolism CookbookThe Master Your Metabolism Cookbook

Fish tacos recipes get a bad rap because usually the fish is battered, fried and served with a high calorie mayonnaise or sour cream sauce.  Yuck! Instead, these mahi mahi fish tacos from Jillian Michaels’ The Master Your Metabolism Cookbook are marinated in citrus juices and spices. Then the mahi mahi fish tacos are cooked in a pan on your stove top, and topped with a mango salsa. Since there’s no need to fire up the grill, this mahi mahi fish taco recipe is so easy to make. It’s become one of my favorite Jillian Michaels recipes.

Jillian claims that these types of healthy fish taco recipes have several nutritional benefits like being heart healthy, an immunity booster, and anti-cancer. She also claims it improves your digestion and gives you healthy skin. All I know that these mahi mahi fish tacos taste great! Now if I could only get my kids to eat them. (What is it with kids and fish?)

If you cannot find mahi mahi, tilapia is a good substitute. Tilapia fish tacos are just as lean as mahi mahi, and a little easier on the budget! I don’t think Jillian Michaels would mind, though she’d probably prefer that the fish you use in your fish tacos recipe are ocean caught and not farm raised.

I’m shocked that originally there was no cilantro in this recipe, so I took the liberty of adding some for you! In The Master Your Metabolism Cookbook, Jillian Michaels writes that cilantro is a “form of natural chelation therapy, helping to detox the liver and remove heavy metals from the body.” So I didn’t think she’d mind. However, if you don’t like cilantro, you can leave it off your Spicy Mahi Mahi and Mango Fish Tacos.

Looking for a healthy fish taco recipe? Try this Spicy Mahi Mahi and Mango Fish Taco recipe from Jillian Michaels.

This Mama’s tips for making Spicy Mahi-Mahi and Mango Fish Tacos

Keep your tortillas warm when making Spicy Mahi Mahi and Mango Fish Tacos with a 12-inch Tortilla Warmer Microwave PouchTortilla Warmer - Insulated Microwave Pouch Holds Heat For 1 Hour - 12" inches

Personally I prefer corn tortillas over whole wheat. Not only do they taste better, but they’re more authentically Mexican. However, Jillian Michaels wants you to avoid starchy vegetables like corn, so I completely understand why she uses whole wheat tortillas instead. If you’re gluten free, use corn tortillas.

Speaking of tortillas, have you used a fabric pouch tortilla warmer for heating tortillas in the microwave? Such an awesome product! You can heat up a bunch and keep them warm in the pouch while you’re making your Spicy Mahi-Mahi and Mango Fish Tacos. The tortillas stay warm and don’t dry out. I have a 12” Tortilla Warmer Pouch and use it all the time! They also come in a variety of designs to match your kitchen décor. LOVE IT!!

If you can’t find virgin coconut oil, use extra virgin olive oil or organic grapeseed oil instead.

Does cutting up onions make your cry. You have to get a pair of onion goggles. Trust me on this. You’ll even get the kids to chop onions for you just because they’ll want to wear your super cool onion goggles.

More Jillian Michaels recipes from Master Your Metabolism

If you want to try a couple of Jillian Michaels recipes before getting her The Master Your Metabolism Cookbook, here are two more you can check out:

Both of these Jillian Michaels recipes are incredibly popular with my readers and get rave review, so check them out!

Try Jillian Michaels' Spicy Mahi-Mahi and Mango Fish Tacos recipe as a healthy alternative on your next taco night!

Spicy Mahi Mahi and Mango Tacos

Ingredients

  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1 garlic clove, chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound mahi mahi, rinsed and patted dry, cut into bite- size chunks
  • 1 large ripe mango, peeled, pitted, and coarsely chopped (about 2 cups)
  • 1 tablespoon chopped red onion, rinsed and drained
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/2 teaspoon seeded, chopped fresh red chile
  • 2 teaspoons virgin coconut oil
  • 4 (8- inch) whole-wheat or corn tortillas
  • 1 ripe avocado, pitted, peeled, and coarsely chopped
  • Lime wedges, for serving

Directions

  1. In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, the garlic, chili powder, salt, black pepper, and cayenne pepper.
  2. Add the fish and gently stir to coat.
  3. Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours.
  4. In the meantime, in a medium bowl, combine the mango, onion, cilantro, chile, and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined.
  5. Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving.
  6. In a large skillet, heat the oil over medium-high heat. Add the fish and its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque.
  7. While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds.
  8. Gently fold the avocado into the mango mixture.
  9. Divide the fish evenly among the tortillas. Divide the mango mixture among the tacos, spooning it on top of the fish. Serve with lime wedges.
Prep Time: 4 Hours 30 Minutes
Cook Time: 5 Minutes
Total Time: 4 Hours 35 Minutes
Servings: Serves 4
  • Serving size: 1 taco
  • Calories: 405.2
  • Total Fat: 13.9g
  • Sodium: 409.2mg
  • Total Carbohydrates: 43.9g
  • Protein: 26.8g

Originally published on July 29, 2010. Updated with new pictures.

Make Spicy Mahi Mahi and Mango Fish Tacos with Nature's Way Extra Virgin Organic Coconut OilNature's Way Extra Virgin Organic Coconut Oil, 32-OunceMake Spicy Mahi Mahi and Mango Fish Tacos withNow Foods Grape Seed OilNow Foods Grape Seed Oil, 16 OunceLearn why eating Spicy Mahi Mahi and Mango Fish Tacos is good for you in Jillian Michaels' Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!Master Your Metabolism: The 3 Diet Secrets to Naturally Balancing Your Hormones for a Hot and Healthy Body!Cut up onions tear free for your Spicy Mahi Mahi and Mango Fish Tacos with ORBLUE Onion GogglesORBLUE Onion Goggles

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This Spicy Mahi Mahi and Mango Fish Taco recipe from Jillian Michaels  The Master Your Metabolism Cookbook is easy to make and gluten free if you serve it on corn torillas.


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Tiana’s Famous Beignets Recipe from Disney’s Princess and the Frog https://www.thismamacooks.com/2016/02/tianas-famous-beignets-recipe-disneys-princess-frog.html https://www.thismamacooks.com/2016/02/tianas-famous-beignets-recipe-disneys-princess-frog.html#comments Wed, 03 Feb 2016 13:45:00 +0000 http://localhost/wp_thismamacooks/?p=44 Make Tiana's Famous Beignets recipe from the Princess and the Frog movie and cookbook!

Several years ago, my daughter, Lucie and I were sent a copy of Disney's Princess and the Frog to watch and review. Lucie loved Tiana, the princess story, and funny characters like Louis the trumpet playing gator. I enjoyed the animation, Randy Newman’s music, and references to the culture and food of New Orleans – especially the beignets!

Make Tiana’s Famous Beignets Recipe from Disney's The Princess and the FrogDisney’s The Princess and the Frog

Most of all, I loved how Tiana’s dream was about cooking and opening up a restaurant. Not since Ratatouille has a Disney movie appealed to the cook in me. (Bet you didn’t know that Emeril Lagasse voiced the part of Marlon the Gator!)

One of Tiana’s specialties is beignets. Beignets are popularly served in New Orleans at breakfast or as a snack with powdered sugar on top. Beignets were brought to New Orleans in the 18th century by French colonists and became a large part of Cajun or Creole cooking.

If you go to New Orleans, you must go to Café du Monde to try their beignets with powdered sugar and a cup of their chicory coffee served café au lait style. In fact, beignets are so popular in Louisiana, that they were made the official state donut!

Are you looking for an easy beignet recipe? Try  Tiana's Famous Beignets recipe from the Princess and the Frog movie and cookbook!

Make Tiana’s beignets at home for Mardi Gras

With Mardi Gras coming up, why not watch Disney's Princess and the Frog via streaming rental on Amazon?

If you hurry, you can order a used copy of the companion cookbook, The Princess and the Frog: Tiana’s Cookbook. It contains Tiana’s recipe for New Orleans beignets and other fun recipes like Swamp-Water Smoothies and Banana French Toast.

Tiana’s Famous Beignets Recipe from Disney's The Princess and the Frog: Tiana's Cookbook: Recipes for KidsDisney's The Princess and the Frog: Tiana's Cookbook: Recipes for Kids

If you and your children love cooking Disney inspired recipes, check out The Disney Princess Cookbook. It features a The Princess and the Frog inspired recipe for Tiana’s Baked Caramel French Toast!

The Disney Princess CookbookThe Disney Princess Cookbook

Since beignets are hard to find unless you have a Cajun restaurant in your town, you may want to try making beignets at home – and Mardi Gras is just the time to do it.

After enjoying your homemade beignets, put on some Louis Armstrong New Orleans style music and dance around with the kids to work off those calories!

Disney's The Princess and The FrogDisney's The Princess and The FrogThe Princess and the Frog: The Story of TianaThe Princess and the Frog: The Story of TianaCafe Du Monde,15 ozCafe Du Monde,15 ozCafe Du Monde Beignet Mix 28oz - 4 Unit PackCafe Du Monde Beignet Mix 28oz - 4 Unit Pack

Make Tiana's Famous Beignets recipe from the Princess and the Frog movie and cookbook!

Tiana’s Famous Beignets

Recipe from The Princess and The Frog - Tiana's Cookbook Recipes for Kids

Ingredients

  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup buttermilk
  • 1/3 cup water
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting

Directions

  1. In a medium bowl, combine 2 3/4 cups of the flour with the sugar, baking powder, baking soda, salt, and nutmeg. Whisk everything together.
  2. In a large bowl, whisk together the buttermilk, water, egg, and vanilla extract. Stir in the flour mixture from Step 1.
  3. Use some of the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2 -inch-thick square. Dust the top with more flour if it gets sticky. Next, slice the dough into 2 1/2 -inch squares.
  4. Now it’s time to fry the beignets—be sure to ask an adult to help you! Heat 2 inches of vegetable oil in a heavy saucepan on the stove top until the temperature reaches 325° on a deep fat thermometer. Check the temperature with a cooking thermometer every so often while cooking. If it gets too hot, temporarily turn the heat down, or off.
  5. Carefully drop 3 dough squares at a time into the hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer the beignets to a wire rack set atop paper towels to drain. Dust the beignets with confectioners’ sugar, and enjoy!
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Servings: Makes 14 to 16
  • Serving size: 1 beignet

Recipe and pictures used with permission from Disney. Originally published on March 26, 2010. Updated with new pictures.

Food photo credit: Adobe Stock

Are you looking for an beignet recipe like they make in New Orleans? Try  Tiana's Famous Beignets recipe from the Princess and the Frog movie and cookbook!
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Dairy Free S’mores Martinis https://www.thismamacooks.com/2014/11/dairy-free-smores-martinis.html Tue, 25 Nov 2014 12:17:11 +0000 http://www.thismamacooks.com/?p=13473 Dairy Free S’mores Martinis - a gluten free recipe at This Mama Cooks! On a Diet - thismamacooks.com

Are you on the lookout for a terrific cookbook to give as presents to the cooks on your holiday list? Then check out Back Around the Table: An “In the Kitchen with David” Cookbook from QVC’s Resident Foodie, David Venable. The cookbook features 156 recipes, many with gorgeous color photos. My only complaint is that I wish there were more photos!

Back Around the Table has something that will appeal to everyone! First, it’s all about comfort foods, which if you’re familiar with David, you know that’s his favorite food to cook. But don’t worry about your waistline, there’s a chapter where he lightens up his favorite comfort foods, too!

There’s also a slow cooker chapter, one on pressure cookers, another on barbecuing, and one on brunch dishes – recipes for just about every occasion. David’s recipes are fun and even if they’re a little too indulgent, you can truly appreciate his use of cheese, cream and decadent liquors. It’s food porn at it’s best!

Dairy Free S’mores Martinis from David Venable’s Back Around the Table cookbook at This Mama Cooks! On a Diet - thismamacooks.com

If you order the Back Around the Table: An “In the Kitchen with David” Cookbook directly through this link, you get a bonus holiday chapter. This is exclusive to QVC and worth getting just for the rib roast and Chocolate-Champagne Truffles recipes!

As a reader of This Mama Cooks! On a Diet, you’re probably wondering if this cookbook will work with your gluten free or dairy free diet. Luckily, there are many recipes that could work with a gluten free diet, for example the Beef and Been Tostados and Chicken Quinoa Soup. Still the majority of the recipes that don’t work with food sensitivities have what I call, “good bones.” They’re well written and well tested enough that you could easily made substitutions.

Some substitutions to David’s recipes in Back Around the Table could be simple like using a vegan sour cream instead of the real thing. But others could be more complicated. For example, like with the Smoked Gouda, Bacon and Pea Risotto recipe, you could substitute rice or coconut milk for the whole milk and use a vegan soy or almond cheese for the Gouda and use a vegan “sprinkle cheese” for the Parmigiano-Reggiano. You could even go one step farther and make the recipe vegan by using a vegetable broth and a soy bacon. Good recipes stand up to substitutions, as David’s should.

Healthing up David Venable’s S’mores Martinis

In Back Around the Table, David features a cocktail recipe for S’mores Martinis that’s supposed to remind you of toasting marshmallows and making s’mores over summer campfires. These would be perfect for Valentine’s Day or New Year’s Eve. S’mores Martinis are made with a chocolate liquor called Adult Chocolate Milk, a blend of shelf stable chocolate milk and vodka. It’s quite delicious, but unfortunately it’s pricey – $20 at my local wine and spirits store. You may have a tough time finding it unless you have a good liquor store with a wide variety of liquors, too. In addition, it’s not dairy free. Neither is David’s recipe since it contains heavy cream.

So I decided to make my S’mores Martinis dairy free and a little more affordable. I’ve also made it gluten free by using gluten animals crackers instead of graham crackers. If you can find gluten free graham crackers, even better! (My grocery store didn’t have any and the animals crackers were the closest tasting and most affordable.) A S’mores Martini cocktail recipe that's dairy free and gluten free at This Mama Cooks! On a Diet - thismamacooks.com

Finally, I reduced the calories a bit by using a lite chocolate syrup. Hopefully, this balances out having to increase the amount of marshmallow vodka since I’ve reduced the amount of spirits. If you want to reduce the amount of alcohol to 1/4 cup, that should taste fine and lower the calories a little bit, too!

Remember S’mores Martinis are an indulgence! I just hope by taking David’s fun recipe from Back Around the Table and making it dairy free and gluten free, you won’t have a tummy ache afterwards and ruin all the fun on your special night.

Dairy Free S’mores Martinis - a gluten free recipe at This Mama Cooks! On a Diet - thismamacooks.com

Dairy Free S’mores Martinis

Ingredients

  • 1/4 cup lite chocolate syrup
  • 6 animal crackers
  • 4 marshmallows
  • 1/3 cup marshmallow vodka
  • 1/4 cup chocolate coconut milk
  • 1/4 cup unsweetened coconut milk

Directions

  1. Place the crackers in a ziplock baggie and crush with a rolling pin until crushed fine. (You could also do this in a mini-food processor.) Place crushed crackers on a small plate. Put 3 tablespoons of the chocolate syrup on another small plate. (Plates should be large enough to fit the rim of your martini glasses!)
  2. Dip the rims of the martini glasses in the chocolate syrup. Then dip the rims into the cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup into a spiral design on the insides of the glasses. (This is a bit tricky. Just twirl and try to make any sort of design you can. If you want, practice first on another glass.) Put the glasses in the freezer for 1 hour to let the chocolate harden.
  3. Fill a cocktail shaker with ice cubes, the marshmallow vodka, the chocolate coconut milk, and the unsweetened coconut milk. Shake well. Remove the glasses from the freezer. Strain half the mixture into one of the glasses and half into the other.
  4. Heat a small nonstick skillet over medium-high heat. Put a marshmallow on the end of a skewer or fondue fork. Place the marshmallow facing down on the skillet until it turns golden, about 20-30 seconds. The top will melt a bit and the marshmallow will be shaped a bit like a mushroom. Remove the skewered marshmallows from the pan and, using the tines of a fork, push the marshmallow into the martini glass. Repeat so there are two marshmallows per glass. If you find that the top of the marshmallow is sticking to the skillet when you remove it, your skillet isn’t hot enough!
  5. Serve and enjoy!
Prep Time: 1 Hour 20 Minutes
Cook Time: 1 Minute
Total Time: 1 Hour 21 Minutes
Servings: Serves 2
  • Serving size: 1 cocktail

If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!

This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.

 
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