Chick in the Kitch

04/14/2025

Unlike my usual photos of recipes I create, I've recently entered a photography contest and would like to share and ask you to vote if this picture inspires you. I appreciate all of your support and will be posting a new recipe soon. Thank you! 🥰

Please vote for my photo in the America’s Favorite Photos competition:

America’s Favorite Photos: Discover your new favorite photos!

12/15/2024

Brag About Broccoli Wings

Broccoli Wings
* 1 small head of broccoli
* 2 eggs, beaten
* 1c almond flour
* 1tsp garlic powder
* 1/4 c sesame seeds

Sauce
* 1/8 c Bragg Liquid Aminos (or soy sauce)
* 4 Tb butter

Instructions
1) Preheat the oven to 425 degrees.
2) Core the broccoli and cut into large florets.
3) Beat the eggs together in a bowl.
4) In a separate bowl, combine the almond flour & garlic powder.
5) Spread the sesame seeds on a small plate.
6) Dip the broccoli florets into the egg mixture and then coat with the almond flour mixture.
7) Roll in the sesame seeds until coated.
8) Transfer to a greased baking sheet in a single layer.
9) Cook for 20 minutes in the oven.

Sauce
1) Make the sauce while the broccoli is cooking, by melting butter in a small saucepan, and add Bragg Liquid Aminos.
2) When the broccoli is done cooking, baste the florets with sauce.

Serve warm and savor every bite!

09/18/2024

Stuffed Beets

Ingredients
• 4 medium-large beets, cooked (to prepare mine, I roasted in oven @ 425 degrees, covered with foil, for 1 hr., with olive oil & sea salt. Let cool, then removed skin).
• 2 c. wild rice-cooked
• 1/8c. honey
• 1/4c. pecans (finely chopped)
• 1 tsp dried dill
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp lemon zest
• 1/2c. shredded lemon cheese, or mild white cheddar
(I used Yancey’s Fancy lemon bliss)
• Grated parmesan cheese (optional)

Recipe Instructions
1. Using a vegetable corer, hollow out center of each cooked beet.
2. In a large bowl, mix together wild rice, honey, pecans, seasonings, and lemon zest.
3. Stuff each beet with filling.
4. Sprinkle parmesan cheese on top.
5. Turn oven to broil and place pan in oven for 2-3 minutes, uncovered.
6. Serve warm.

Savor every bite!

07/29/2024

Irish Chimichanga

This is a Chick in the Kitch creation, based on my Irish heritage. It is also gluten free!

• 1lb. corned beef, cooked and cubed.
• 1 small onion finely chopped.
• 1c. carrots, diced.
• 1c. cooked cabbage, chopped.
• 1 can cannellini beans, drained
• 1 1/2c. grated cheddar cheese
• 6 large gluten free tortillas
• 1c. beef broth
• 2Tb butter
• 2tsp corn starch
• 2 tsp mustard powder
• Salt and pepper to taste

Chimichanga Instructions

Filling
1. In a large skillet, melt the butter over medium heat.
2. Add the carrots and chopped onion; sauté until the carrots are slightly tender and onions are
translucent.
3. Add the cooked corned beef, beans, and cabbage to the skillet. Mix well.
4. Sprinkle the corn starch over mixture and stir to combine.
5. Pour in the beef broth, stirring constantly until the mixture thickens.
6. Add the mustard powder, salt, and pepper to taste. Remove from heat and let cool slightly.

Assemble Chimichangas
1. Preheat oven to 400 degrees.
2. Lay out a tortilla on a flat surface.
3. Spoon a generous amount of filling onto the center of each tortilla.
4. Sprinkle grated cheese over the filling.
5. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito
shape.
6. Repeat with the remaining tortillas and filling.

Bake the Chimichangas
1. Spray a 9 x 13 pan and place chimichangas seam-side down.
2. Lightly brush each chimichanga with olive oil.
3. Bake in the preheated oven for 20 minutes, or until the chimichangas are golden brown, and crispy.

Serve with a side of mustard of your choice, or your favorite Irish dipping sauce.

Savor every bite!

07/17/2024

Tuna Noodle Casserole with Heart 🧡

This tuna noodle casserole is gluten free and full of flavor!

• 12oz heavy cream
• 1/2tsp xanthum gum
• 1/4c. sherry
• 1/2tsp cayenne pepper (optional)
• 1/2tsp sea salt
• 1/2tsp black pepper
• 2-12oz. packages of heart of palm; angel hair, rinse and drain. (I buy Palmini brand)
• 2 cans tuna, drained and chopped
• 1c. green peas
• 1/2c. sliced mushrooms
• Topping: gluten free crispy onions, funyons, or pork rinds

1. Preheat oven to 400 degrees.
2. In a saucepan over medium heat, add cream and xanthum gum. Whisk continuously until heated and slightly thickened.
3. Turn heat to low; add cayenne pepper, salt, and pepper. Continue to whisk until well blended. Remove from heat.
4. In a large bowl, add heart of palm, tuna, peas and mushrooms. Stir.
5. Pour cream sauce over vegetables, and blend well.
6. Put mixture in a 9 x 9 casserole dish.
7. Bake for 20 minutes.
8. Remove from oven.
9. Add topping of choice (listed above), and bake an additional 5min.

Enjoy every forkful!

07/08/2024

Any thoughts on the last recipe I posted? 🤔
‘Chick in the Kitch’ will be returning soon with new & one of a kind recipes, from yours truly.
I’ve missed you!

Savory Veggies in a Rice Bowl

• 2c. Arborio rice
• 3c. chicken broth
• 4Tb butter
• 1Tb Bragg’s aminos (or soy sauce)
• ¼ tsp cayenne pepper
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 medium tomato (chopped)
• ½ orange pepper (chopped)
• 8 white button mushrooms (chopped)
• ½ can green peas

1. Melt butter in large pan, over medium high heat.
2. Stir in rice until well coated.
3. Add 1c. broth and continue to stir until well absorbed. Add another cup of broth, and repeat procedure until all broth is used, and rice is cooked. Cover and remove from heat.
4. In another large pan over medium heat, add olive oil.
5. Stir in Bragg’s aminos, cayenne pepper, rosemary and garlic powder.
6. Add tomato, pepper, mushrooms and peas. Stir until tender. Remove from heat.
7. Put a medium size bowl on counter, and place a smaller bowl upside down in center of medium bowl.
8. Fill bowl with rice.
9. Take a large dinner plate, and cover top of bowl.
10. Flip plate over, holding bowl in place.
11. Remove medium bowl, then pull small bowl out from center.
12. Fill opening in rice bowl with veggie mix.
Enjoy!

03/26/2024

Savory Veggies in a Rice Bowl

• 2c. Arborio rice
• 3c. chicken broth
• 4Tb butter
• 1Tb Bragg’s aminos (or soy sauce)
• ¼ tsp cayenne pepper
• 1 tsp dried rosemary
• 1 tsp garlic powder
• 1 medium tomato (chopped)
• ½ orange pepper (chopped)
• 8 white button mushrooms (chopped)
• ½ can green peas

1. Melt butter in large pan, over medium high heat.
2. Stir in rice until well coated.
3. Add 1c. broth and continue to stir until well absorbed. Add another cup of broth, and repeat procedure until all broth is used, and rice is cooked. Cover and remove from heat.
4. In another large pan over medium heat, add olive oil.
5. Stir in Bragg’s aminos, cayenne pepper, rosemary and garlic powder.
6. Add tomato, pepper, mushrooms and peas. Stir until tender. Remove from heat.
7. Put a medium size bowl on counter, and place a smaller bowl upside down in center of medium bowl.
8. Fill bowl with rice.
9. Take a large dinner plate, and cover top of bowl.
10. Flip plate over, holding bowl in place.
11. Remove medium bowl, then pull small bowl out from center.
12. Fill opening in rice bowl with veggie mix.
Enjoy!

01/03/2024

Super Green Veggie Patties 🌱

• Olive oil
• 1 large onion, finely chopped
• 1 Tb minced garlic
• 1c. broccoli, finely chopped
• 1 zucchini, finely chopped
• 3c. baby spinach, chopped
• 2 hearts romaine, chopped
• 2Tb basil, chopped
• 1 bunch green onions, finely chopped
• ½ bunch parsley, chopped
• 1c. mushrooms, chopped
• 1/2c. unsweetened coconut milk
• 1/2c. Tapioca starch
• 1tsp cayenne pepper
• 1tsp sea salt
• 1tsp pepper
• 1Tb dried dill
• 1Tb dried rosemary

1. Pour olive oil in a dutch oven or large pot over medium heat.
2. Add the onion, garlic, and broccoli along with all spices listed at bottom of ingredient list.
3. Sauté for 3-5 minutes.
4. Add in remaining vegetables and sauté until vegetables are tender.
5. Remove from heat and let cool.
6. Place a towel in strainer and pour vegetables into strainer. Use towel to squeeze out excess liquid.
7. Add coconut milk and flour to a large bowl. Mix in vegetables.
8. Add olive oil to a large skillet over medium heat.
9. Form patties using 1/4-1/3c. of mixture and place in pan, sautéing 4 minutes on each side or until slightly browned.
*Optional- serve with a dollop of sour cream or unsweetened applesauce.

10/20/2023

Pumpkin Cream Spaghetti Squash

🎃 1 spaghetti squash
🎃 olive oil
🎃 1/2 stick butter
🎃 13.5oz can coconut milk
🎃 15oz can pumpkin purée
🎃 2 tsp cinnamon
🎃 2 tsp pumpkin spice
🎃 1 tsp sea salt
🎃 1/2 tsp nutmeg
🎃 1/2 tsp cayenne pepper

1) Preheat oven to 400 degrees.
2) Use fork to prick skin on all sides spaghetti squash.
3) Baste spaghetti squash with olive oil and sprinkle sea salt on skin.
4) Place on baking sheet and cook for 1 hour.
5) Remove from oven and let cool.
6) In a saucepan over medium heat melt butter, then whisk in coconut milk and pumpkin purée.
7) Turn heat to low and add all spices. Continue to whisk until we’ll blended.
8 ) Put lid on saucepan and remove from heat.
9) Cut spaghetti squash in half lengthwise. Remove seeds.
10) Using a fork, scrape squash out in strands and place in 9 x 13 glass dish or deep glass bowl.
11) Once all squash is removed, ladle pumpkin cream sauce over spaghetti squash.
Optional: Top with a dash of ginger spice or parmesan cheese.

08/19/2023

Tomato Basil Cheesecake Appetizer
(gluten free)

9-inch springform pan

Crust
🔸5Tb butter, melted
🔸1c. almond flour

Cheesecake filling
🔸1 container (15oz) ricotta cheese
🔸2 (8oz) packages of cream cheese, softened
🔸2 eggs
🔸1c. shredded mozzarella cheese
🔸1 pint multicolored cherry tomatoes, chopped
🔸1/4c. fresh basil, chopped
🔸2Tb green onion, chopped
🔸1 tsp seasoning salt
🔸1 tsp black pepper
🔸1/4c. pine nuts

Directions

1. Preheat oven to 350 degrees. In a medium bowl combine almond flour and butter. Mix well and press into bottom of 9-inch springform pan. Bake in oven for 10 minutes. Remove from oven.
2. In a large bowl combine ricotta cheese and cream cheese until well blended. Add egg, mozzarella cheese, tomatoes, basil, green onion and seasonings. Mix well. Spread mixture over crust. Top with pine nuts.
3. Bake in oven for 60 minutes or until center is set. Remove from oven and cool on counter. Refrigerate overnight then remove from pan.
Enjoy! 🌿

08/08/2023

Celebrating my 1st year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗 I’ll be back soon!

05/13/2023

Heat & Sweet Potato

• 2 large, sweet potatoes
• 1 package Green Giant veggie spirals-butternut squash (found in freezer section)
*I microwaved the whole package and used 1/2, storing the remainder in refrigerator.
• 1/2 lb. ground beef
• 1/2 tsp sea salt
• 1/2 tsp cayenne pepper
• 1 tsp cinnamon
• 1/4 c. shredded fontina cheese
• olive oil
• paprika

What is great about orange vegetables? Vitamin A! This fat-soluble vitamin is vital for good vision, a healthy immune system, along with growth & development. Carotenoids are pigments that give yellow, orange, and red vegetables their color. Your body can convert some carotenoids into Vitamin A. This recipe contains two foods high in Vitamin A: sweet potatoes and butternut squash. I also love including cayenne pepper in my dishes due to the health benefits of capsaicin. This spice has anti-inflammatory qualities. Studies show that capsaicin can also increase your metabolism which increases the rate at which you use energy and burn fat. Enjoy this recipe and leave feedback in the comment section 😊

1. Using fork prick sweet potatoes multiple times and place in microwave. Cook for 7 minutes and check. If needed, continue cook another 7 minutes until done. Let cool enough to touch and cut each potato in half lengthwise.
2. Scoop out the filling of each potato-half and place in large bowl.
3. Place potato skins on baking sheet.
4. Put ground beef in the pan and cook until browned. While ground beef is cooking, microwave veggie spirals until done.
5. Drain ground beef and put it back in pan with heat off. Add sea salt, cayenne pepper, and cinnamon to ground beef. Mix well.
6. Using a basting brush to coat each potato skin with olive oil. Sprinkle sea salt on each potato skin.
7. Fill each potato with filling from bowl.
8. Sprinkle shredded cheese on top of each potato.
9. Add a dash of paprika for color.
10. Put pan under broiler for 1-2 minutes until cheese is melted and golden. Remove from oven. Serve.