blog

May Proms

 

 

PrintPrint

Advertisements
Recipes with Young Living Vitality Oils

Easy Black Pepper Essential Oil Seasoned, From Scratch, Deconstructed Chicken Pot Pie

I am going to apologize for the lack of pictures in this one. I made this as comfort sustenance on a cold evening and it was solely intended for us to enjoy and never intended as a blog post, buuuut… it was so delicious that it was voted in as a post. So, here y’all go. 😂
I am, quite honestly, not a huge fan of chicken pot pie. It has never been a favorite of mine. I grew up eating those frozen boxed ones, baked in the oven and ultimatly burned on the edges, and the crust was blah and the filling was meh. Im a picky eater, I admit it. I own it. I’m okay with it. 😎 I need flavors, textures, smells, I need all my senses to be tended to. << which is a HUGE reason I was driven to learn to cook at an early age. Thankfully, I married a man who feels the same way! 🤣 I say ” chicken pot pie” and he says ” hmmmm, really???” 🤔 and then I add ” deconstructed pot pie, with puff pastry crust” and he responds ” this is me, leaning forward with interest”🍽 😂
Lamberts, “home of the throwed rolls”, makes a stellar chicken pot pie. The gravy is creamy the veggies and meat filling is abundant and the crust is flaky and not dry as a bone.  This was my inspiration for my homemade version.
Supplies:
2 quart kettle
Large deep skillet
Large spoon
Tonges or a fork
Cutting board
Knife
Baking sheet
Parchment paper
Rolling pin
**** please see my recipe for 15 minute puff pastry. You will want to make this ahead of time so it has plenty of time to chill. I typically make this a day or two ahead of when I will need it.
INGREDIENTS:
4 cups bone broth
1/4 cup dry white wine
1/2 cup flour
2-4 drops black pepper essential oil
3 cups shredded or chopped cooked chicken
2 cups EACH fresh green beans, frozen peas, diced carrots, potatoes
3 tbsp butter or ghee
Sea salt (optional)
Water to cover veggies in 2 quart kettle
DIRECTIONS:
1.Begin by placing all of your veggies into your kettle and your water, and bring to a boil until the potatoes are just so done. Don’t over cook this.
2.While your veggies are cooking, if you are using fresh chicken, slice and dice and brown lightly in butter or ghee. If using precooked, simply shred it or chop it and set it to the side.
3.In your large skillet, melt your butter or ghee, and sprinkle in just enough flour to make a thick goo. 😉 whisk this mess together until it begins to dry just a bit. Add your wine and whisk briskly to remove lumps, dump in the remainder of flour and follow with the bone broth. This needs to simmer about 5 minutes, or until thickened nicely, you can add a bit of water to thin it if need be. You will want to test taste for deliciousness, some bone broth has a saltier taste while some has less, so add enough salt to make it tasty to you. You will now add your black pepper essential oil, and whisk again. Add your chicken, stir well and remove the pan from the heat source and place a lid over it.
4. Your veggies should be done now, so drain them well and pour them into your gravy and meat mixture. Stir to combine and replace the lid and let this rest for 10 minutes.
5. While this rests, roll and cut your puff pastry and bake as directed in previous post.
6. Assembly and serving is simple. I placed a piece of puff pastry on the plate, poured a serving of the filling over, and topped it off with a second piece of puff.  I used some green onion snippings as garnish for the adults and some shredded cheddar for the kiddos.
blog

Ultimate December Bundle

Are you ready for The Ultimate December Bundle? NOPE. I don’t think you are!!!! Over $885 worth of products for only $365! You can save $520 this December ONLY!

You’ll get a diffuser, 17 oils, Lavender lotion (winter power house for moisturizing) Super C (immune system support), Life 9 Probiotic (because holidays and food = ,Thieves Cough drops (ahem) and cleaning and body care products that are perfect for getting ready for the holiday season while supporting your immune system, naturally and toxin free!

It includes:
– Dewdrop diffuser
– 5ml bottle of Thieves Vitality
– 5ml bottle of Lemon Vitality
– 5ml bottle of Peppermint Vitality
– 5ml bottle of Copaiba Vitality
– 5ml bottle of Digize Vitality
– 5ml bottle of Lavender
– 5ml bottle of Frankincense
– 5ml bottle of RC
– 5ml bottle of Purification
– 5ml bottle of Panaway
– 5ml bottle of Stress Away
– 5ml bottle of Oregano
– 15ml bottle of Thieves
– 15ml bottle of Lemon
– 15ml bottle of Sacred Frankincense
– 5ml bottle of Nutmeg
– 5ml bottle of Northern Lights Black Spruce
– Life 9 Probiotic
– Two bottles of Thieves Concentrated Household Cleaner
– Two bottles of Thieves Foaming Handsoap
– Two bottles of Thieves Waterless Hand Purifiers
– Two bottles of Thieves Spray
– Thieves Mouthwash
– Thieves Aromabright Toothpaste
– YL membership + access to our amazing community and supportive facebook groups
– PLUS $20 back in points to spend!

FB_IMG_1512451980092

Expires Dec 31, 2017

For more information please contact us. We’d love to help you start your oily journey of wellness, abundance  and purpose.

 

Recipes with Young Living Vitality Oils

Maple Syrup and Cinnamon Essential Oil Infused Butternut Squash

When the weather turns cooler…. aka, -75° 😂 I find myself reaching for those “heartier” foods, like squashes, and cinnamon, and such.

OK, truth is, I see Butternut squash in the produce section and my thought pattern goes, “yummy yum yum! Butternut squash soup! Oh! Baked with carrots and sweet potatoes ooooh lala! Let’s buy 3! Definitely making the baked squash, send the boy back a few I isles for maple syrup, he won’t mind, he loves his mommy 😎, I have cinnamon at home, the squash soup is totally happening, and the 3rd squash is just in case I think of another recipe for Butternut squash!! Yay! ” and this is how I wind up with 3 kinds of squash in my fridge. 😂 We live in the south, it’s not like we need heartier or spicier food to help keep us warm…. we just make a switch from hot dogs and corn on the cob to baked squash and chili. It’s how things are done. 😂😎

If you haven’t tried  Butternut squash, you should. It’s similar to sweet potatoes in taste but not mushy like sweet potatoes and darling, if you haven’t tried it as a soup, oh my! You definitely should! It’s delicious!  I reach for cinnamon all year round. It’s warm and delicious and has a way of just calming my soul. 😄 I also love the fact that Young Living gives me an authentic cinnamon in a ready to use form! Did you know that most of the cinnamon on the market is actually not even cinnamon😠 it’s actually a cheaper, easier to source, knock off that smells and tastes similar but has 0 of the actual good for you properties of cinnamon. Seriously,  I was absolutely horrified when I was enlightened by this information, ridiculous!

I used to find Butternut squash intimidating.  I grew up eating it as cut in half, baked in the skin with butter and cinnamon…. bless my heart, boy was I deprived. 😁 whew!

It’s hard to slice into… right? Let’s be honest, if you are a grownup , you NEED a good set of knives. Need. It’s necessary.  If you don’t have a proper knife, stop right here and call your friend who sell pampered chef, or go out and get you a set of sharp, proper knives. You are welcome, I can wait. 😘

The joy of squash, is that, while it has a flavor unique to its type, it also takes one the flavors it is combined with. You can take it sweet, salty, spicy, creamy and mild or savory. The choice for flavor is yours.  This recipe uses only the Butternut squash, however, I like to add in 2 handfuls of baby carrots and 4 small sweet potatoes, the texture change and slight taste difference is quite enjoyable, but you absolutely do not need to add these. 😁

 

SUPLIES:

Sharp knife

Cutting Board

Potato peeler

Baking dish

INGREDIENTS:

1 medium Butternut squash

3 drops of cinnamon

1/8 cup butter

1/8 cup maple syrup

1/8 cup brown sugar (optional but it does add richness)

**note… if you add the 4 small sweet potatoes, you will need a bit more butter and maple syrup. If you add the carrots as well, you will want to use 1 extra drop of cinnamon, 1/4 cup each of maple syrup, brown sugar and Butter.

DIRECTIONS:    preheat oven to 375°

1. You need to peel your squash. You can peel then slice, or slice then peel, peeling is a bit tricky till you get the hang of it, and slicing is super hard if your knife is dull, but easy with a sharp one. 😉 I peel the straight parts first, the slice in half and thenot half and half again, and the peel the thinner slices of the curvy part. Like so.20171101_171208_HDR

If you are adding sweet potatoes, peel and chop them into chunks. Carrots you only need to wash and pat dry.

2. Place your veggies into your baking dish, I love my pampered chef stoneware for recipes like this, it helps the food bake up nicely without getting all watery-juicy and gross.

3. Mix the Cinnamon with the maple syrup,  stirring to combine.

4. Slice your butter and distribute evenly over the top of your veggies in the baking dish, sprinkle the brown sugar all over, and then drizzle on the Mapple syrup and cinnamon mixture all over as well. (I add a little sprinkle of ground cinnamon for aesthetics sake 😚 )20171101_174248_HDR

5. Pop your dish of yum into your oven and bake for 30-45 (ovens vary so check doneness with a fork)20171101_191758_Burst01

 

Recipes with Young Living Vitality Oils

Goat Cheese and Pesto Roasted Mini Peppers With Oregano Essential Oil

This recipe consists of 6 very basic ingredients. All of these are forever in my pantry as add in ingredients for so many different recipes.

I have loved goat cheese for many years.  It’s a magical mash up of sweet, twangy, creamy and crumbly, and it deserves to be a staple in every kitchen. Goat cheese is also highly versatile, it goes from plain to savory to sweet and doesn’t miss a beat. 😘 It’s also friendly on the budget. 👐 Goat cheese is different from dairy cheeses, obviously,  cuz it’s from goats.. duh. 😅 I will say this, it’s a bit of an acquired taste, I slather and crumble the stuff on basically everything, from eggs to salads to sandwiches and crackers… and, evidently peppers. I can’t say that my sweet hubby has such a love for it, but he DID give these the two thumbs up. 😙

Pesto is amazing, if you don’t have some, getchusome! It’s fabulous added to mayo and smeared onto toasted homemade bread for a mile high sandwich, or added into some pasta for a punch of extra flavor.

Another favorite is these delightful little peppers! Aldi introduced them, and I took the bate, and haven’t looked back, we go through a bag pretty much weekly. Our littlest is 3 and becoming quite the avid eater, she will often grab a few of these and munch away, while declaring them “mmm mmm!! Ssoooo delicious!!” They really are! Crispy, sweet and perfect “snack size”. I roasted them with potatoes one night for dinner and they were scrumptious.  The idea of using these gems and my new bottle of Oregano Essential Oil, was a no brainer. I was practically chomping at the bit to get this assembled and tasted!  We enjoyed them as a light lunch after a late breakfast, they would also be perfect paired up with an old favorite like meatloaf or as an appetizer or even a side to a salad.  You can bet yer salty grits that these amazing delights are gonna be fixed regularly.  😎

I also love that this recipe contains absolutely no salt, making this a perfect dish for anyone who is avoiding salt but still looking for amazing flavor!

You REALLY NEED the Oregano Essential Oil.  Unlike fresh leaves, it doesn’t wilt quickly and lose its flavor in your fridge, waiting to be eaten, and dried Oregano just doesn’t even come close to coming close to being sort of maybe similar in taste, nope. 😶 This little bottle of Oregano holds its amazing aroma and flavor and delivers with every single opening.

SUPPLIES:

Cutting Board

Paring knife

Baking sheet

Mixing Bowl

Spoon and fork
INGREDIENTS:

2 TBSP Pesto

2 TBSP balsamic vinegar

1 TBSP olive oil

4 Oz Goat cheese

1/2 bag of Mini Peppers

4 drops Oregano Essential Oil

DIRECTIONS:

*preheat oven to 350°

1. Begin by washing your peppers, let them drain or pat them dry.  Slice each pepper in half and do away with the stem stub and seeds inside. Lay each half, cut side up, on your baking sheet. Like so. ( I love these baking sheets, they are old and ugly and bake everything perfectly.  I have never had great luck with these new fangled non stick pans, I am an old fashioned gal I guess. I scored these at a yard sale for 2$ a few years ago!)

2. Place all of the other ingredients into your mixing bowl and stir to combine. You can leave the cheese a bit more clumpy if you prefer, but I wanted a very smooth, creamy consistency,  so I mixed it all a bit extra. 😙

3. Using your spoon and fork, fill each pepper half, just to full, don’t overfill them or you will wind up with a mess on your hands once it all bakes up. Help is always appreciated when things could go straight to messville. 😅
4. Place your baking sheet on the top rack in your preheated oven. Bake for 10 minutes. Now set your oven to “broil” and “hi” and turn on the oven light. Watch through the window, and let the filling come to just a bubble, then quickly remove them. It’s easy to overcook peppers and cheese, especially on broil setting.

It’s that easy!

I did not grease the pan,  that oil that you see is from the olive oil that seeped out at the peppers cooked.