https://www.LiveGoodTour.com/UMUTONID

Umutoni Wellness, 1628 Pleasant AV, Kingsport, TN (2025)

02/08/2025

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02/08/2025

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02/08/2025

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02/07/2025

🍽 HOMEMADE COD BRANDADE 🍽 (A must-try recipe)

📝 INGREDIENTS:

400g of salted cod
500 g of potatoes
2 cloves of garlic, minced
100 ml of milk
100 ml of olive oil
Salt and pepper to taste
A pinch of nutmeg (optional)
Fresh chopped parsley for garnish

🔔 INSTRUCTIONS:

STEP 1 PREP THE COD

Cook the cod: In a saucepan, place the unsalted cod and cover with water. Bring to a boil, then let simmer for about 15 minutes. Drain and splatter cod by removing the edges.

STAGE 2: BAKING POTATOES

Cooking the potatoes: Peel the potatoes and cut them into pieces. Cook them in a saucepan of salted boiling water until tender, about 20 minutes. Drain and mash them into mash.

STEP 3: MIX THE INGREDIENTS

Prepare the brandade: In a large bowl, mix the mashed potatoes, grated cod, minced garlic, milk and olive oil. Season with salt, pepper, and a pinch of nutmeg if desired. Mix well until you achieve a smooth and creamy texture.

STEP 4: BAKE IN THE OVEN

Preheat the oven: Preheat your oven to 180 ° C. Transfer the prep to a gratin dish and smooth the top.

STEP 5: GRATINATE

Grate: Bake for about 20 minutes, until the top is golden brown and slightly crispy.

STEP 6: SERVE

Garnish and Serve: Remove the brandy from the oven, let cool slightly, then sprinkle some chopped fresh parsley before serving.

Preparation Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Servings: 4

Enjoy this delicious homemade cod brandade, perfect for a comfort meal! 🐟

02/07/2025

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02/07/2025

Crockpot Ravioli Lasagna

Ingredients:
- Frozen Cheese Ravioli
- Shredded Parmesan Cheese
- Mozzarella Cheese
- 1 jar of your favorite Pasta Sauce
- 1 lb of Ground Beef, browned and drained (use 2 lbs for extra meatiness)

Instructions:
1. Prepare your crockpot by adding a thin layer of pasta sauce at the bottom to prevent sticking.
2. Layer the ingredients in the crockpot in the following order: ravioli, browned ground beef, shredded Parmesan cheese, mozzarella cheese, and pasta sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
3. Set the crockpot to cook on high for 2 hours or low for 4 hours. This allows the ravioli to cook through and the cheese to melt and become bubbly.
4. Once cooked, serve hot and enjoy the delightful flavors of this easy-to-make Crockpot Ravioli Lasagna.

02/07/2025

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02/07/2025

Homemade Moose Tracks Ice Cream 🍦

Dive into the creamy, indulgent flavors of this dreamy treat! With a velvety vanilla base, swirls of peanut butter, ribbons of chocolate fudge, and crunchy peanut butter cups, this homemade delight is a must-try for ice cream lovers!
Ingredients
For the Ice Cream Base

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 tbsp vanilla extract
A pinch of salt
4 large egg yolks

For the Moose Tracks Mix-ins

½ cup (120g) peanut butter (creamy or crunchy)
½ cup (120ml) chocolate fudge sauce
½ cup (60g) mini peanut butter cups, chopped

Instructions
1. Make the Ice Cream Base:

In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm (do not boil).
In a bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (5-7 minutes).
Remove from heat, strain through a fine mesh sieve to remove lumps, and stir in vanilla extract. Allow to cool. Cover and refrigerate for at least 4 hours or overnight.

2. Churn the Ice Cream:

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
In the last few minutes of churning, add the chopped mini peanut butter cups to mix them in evenly.

3. Swirl in the Moose Tracks:

Transfer the churned ice cream to a mixing bowl or container.
Gently swirl in the peanut butter and chocolate fudge sauce with a spoon or spatula, creating ribbons without fully mixing them.
Add extra peanut butter cups for additional crunch, if desired.

4. Freeze the Ice Cream:

Cover the container with a lid or plastic wrap and freeze for at least 4 hours or overnight for a firmer texture.

Serve and Enjoy!

Scoop into bowls or cones and savor every creamy, fudgy, and crunchy bite of your homemade Moose Tracks Ice Cream!

02/07/2025

Homemade Moose Tracks Ice Cream 🍦

Dive into the creamy, indulgent flavors of this dreamy treat! With a velvety vanilla base, swirls of peanut butter, ribbons of chocolate fudge, and crunchy peanut butter cups, this homemade delight is a must-try for ice cream lovers!
Ingredients
For the Ice Cream Base

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 tbsp vanilla extract
A pinch of salt
4 large egg yolks

For the Moose Tracks Mix-ins

½ cup (120g) peanut butter (creamy or crunchy)
½ cup (120ml) chocolate fudge sauce
½ cup (60g) mini peanut butter cups, chopped

Instructions
1. Make the Ice Cream Base:

In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm (do not boil).
In a bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (5-7 minutes).
Remove from heat, strain through a fine mesh sieve to remove lumps, and stir in vanilla extract. Allow to cool. Cover and refrigerate for at least 4 hours or overnight.

2. Churn the Ice Cream:

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
In the last few minutes of churning, add the chopped mini peanut butter cups to mix them in evenly.

3. Swirl in the Moose Tracks:

Transfer the churned ice cream to a mixing bowl or container.
Gently swirl in the peanut butter and chocolate fudge sauce with a spoon or spatula, creating ribbons without fully mixing them.
Add extra peanut butter cups for additional crunch, if desired.

4. Freeze the Ice Cream:

Cover the container with a lid or plastic wrap and freeze for at least 4 hours or overnight for a firmer texture.

Serve and enjoy!

Scoop into bowls or cones and savor every creamy, fudgy, and crunchy bite of your homemade Moose Tracks Ice Cream!
😋😋

02/06/2025

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02/06/2025

Baked Chicken Parmesan

Ingredients
Marinara Sauce:
1x 25oz/700g jar of Tomato Passata (pureed/strained tomatoes)
6-8 large Basil Leaves, finely diced (plus extra to serve)
2 cloves of Garlic, minced/finely diced
1 medium Onion, finely diced
1 tbsp Extra Virgin Olive Oil
1/2 tsp Dried Oregano
Salt & Black Pepper, to taste
Sugar (optional)
Chicken
4x 7oz/200g Chicken Breasts, brought close to room temp
1 1/4 cups / 75g Panko Breadcrumbs (see notes)
2/3 cup / 50g freshly grated Parmesan, plus 4 pinches extra to top chicken
1/3 cup / 70g Flour
8 wedges of Fresh Mozzarella (approx 7oz/200g)
2 medium Eggs, beaten
1 heaped tbsp Butter
1 tsp EACH: Salt, Garlic Powder
3/4 tsp Dried Oregano
1/2 tsp Black Pepper

Instructions
Breadcrumbs: In a large pan over medium heat melt in 1 heaped tbsp butter. Add Panko breadcrumbs and coat in the butter. Continue to toast the breadcrumbs, using a wooden spoon to move them about frequently, until nice and golden. Pour into 1 of your shallow dishes and leave to cool.

Marinara Sauce: In that now empty pan, heat warm 1 tbsp extra virgin olive oil over medium heat. Add in onion and fry until it begins to soften and just begins to pick up colour. Add garlic and fry another 1-2mins.

Pour in passata and shake the jar out with a splash of water. Add in basil, oregano and seasoning to taste. Depending on the quality of your tomatoes you may need to add a pinch of sugar to balance out the acidity. Leave on a gentle simmer for 20mins, or until nicely thickened.

Pound Chicken: Lay cling film over chicken breast and pinch around it (just so no juices escape). Pound until they're around 1/4-1/2" thick. You want them as thin as you can get them without the breast breaking apart. Slice off any stray pieces around the edges.

Coat Chicken: In a small pot combine 1 tsp salt & garlic powder, 3/4 tsp oregano and 1/2 tsp black pepper.
Pour half of this into a shallow dish along with your flour, and the other half in a shallow dish with the toasted breadcrumbs and parmesan.

One by one coat a breast in the seasoned flour, then into egg, then into the seasoned breadcrumb/parmesan mixture. Really make sure you completely coat the chicken at each stage, namely the last stage. Place on a lightly oiled wired rack above a baking tray. Repeat with remaining breasts.

Bake in the oven at 425°F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy. At this point it should just be cooked through.

Top Chicken: Take chicken off wire rack and place on the tray underneath. Spread over a good dollop of sauce, top with two wedges of mozzarella each, then sprinkle with parmesan. Place back under the grill and broil on high until the cheese goes golden and gooey.

Serve: sprinkle over fresh basil and serve over spaghetti or with chips/fries and side salad!

Nutrition
Calories: 700kcal | Carbohydrates: 34.87g | Protein: 69.59g | Fat: 30.29g | Saturated Fat: 13.167g | Polyunsaturated Fat: 2.896g | Monounsaturated Fat: 10.082g | Trans Fat: 0.133g | Cholesterol: 287mg | Sodium: 1447mg | Potassium: 1287mg | Fiber: 4g | Sugar: 7.67g | Vitamin A: 2245IU | Vitamin C: 26.6mg | Calcium: 488mg | Iron: 3.62mg

02/06/2025

Homemade Mexican Pizza

Ingredients:
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 6 medium flour tortillas
- 1 can (16 ounces) refried beans
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper-jack cheese
- 1 Roma tomato, diced
- 1 green onion, diced
- 1 small can sliced black olives

Instructions:
1. Preheat oven to 375°F. Spray two baking sheets with non-stick spray. Place 3 tortillas on each sheet.
2. Bake the tortillas for 3-5 minutes, flip them, and bake for another 2-5 minutes until golden and crispy. Set aside.
3. In a skillet, cook and crumble the ground beef over medium-high heat. Drain the grease.
4. Add taco seasoning and water to the beef, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes and set aside.
5. In a microwave-safe bowl, warm the refried beans. Spread a thin layer of beans on one tortilla.
6. Top with 1/3 of the meat mixture, then place another tortilla on top.
7. Spread 3 tablespoons of enchilada sauce on the top tortilla. Sprinkle with cheddar and pepper-jack cheese. Add diced tomato, green onion, and sliced black olives.
8. Repeat this process with the remaining tortillas to create three pizzas in total.
9. Bake the pizzas for 5 minutes, or until the cheese is melted and bubbly. Allow them to cool slightly before slicing and serving.

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