Recipes with Young Living Vitality Oils

Meringues

I must confess. I adore MAKING sweet things, making them, I can take or leave the actual eating of them. I am super picky when it comes to the sweets.

I thoroughly love meringues. I enjoy the taste, the texture and the beauty of meringues. They are an elegant, they are perfect for little hands, or an elegant, grown up treat with coffee or tea,  or, if you are like me, devouring in a closet in hiding. From your kiddos. Because oosxlldslllw a mom just needs a five minute break, am I right!? Mom’s unite! Stay strong, sister, you got this. 😎

All rights! If you live in a dry climate with little to no humidity, you can safely make these and expect them to last about a week. If you live in a high humidity area, like me, plan to devour them bytes the fistfulsame within 2 days, as the moisture in the air will make them a sticky disgusting mess. In other words, I make small batchest with full intent to stuff them rapidly into my “wide open trap”…. kudos if you know what movie that 3 worded phrase comes from. 😁 If you live in a tropical jungle/rainforest…. don’t even, just don’t. 😂

You can definitely keep these plain, but we LOVE essential oils, and we didn’t hesitate to flavor these up with various Vitality Essential oils. I personally enjoyed the citrus flavors, but kids preffer peppermint and spearmint flavors, or chocolate.  😊  Now… years ago, you could find these topped with whipped cream and fruit, now, you can find them in darling hersey kiss shapes in various flavors and colors, someti,especially even dusted with toasted coconut or powdered chocolate. Any way you find or make these, they are a light, delicious and FAT FREE treat.

Recipes with Young Living Vitality Oils, Uncategorized

Easy Puff Pastry

This recipe is less about Essential Oils specifically, and more about “creative cooking” with gazillions of Essential Oil options at your fingertips.

I add essential oils to basically everything, from meats and veggies, all the way to desserts, sauces and drinks. I love versatility and multifunctionality and both essential oils and this Puff pastry fulfill all those dreams.   I love that this one recipe, with a few ingredient adjustments, can go from breakfast, to dinner, and even dessert. It’s also light, and flaky and a total palette pleaser with its delicate butter flavor.  This recipe boasts 4 absolutely basic ingredients that your kitchen probably always has on hand. Whichmeans it’s absolutely fantastic for that day right before grocery shopping when you basically have a stick of butter and some jelly…. pop tarts anyone!? Don’t mind if I do. 😆

Just last night, the kiddos enjoyed Puff Pastry PIZZA for supper, and then we all enjoyed Raspberry Puff Pastry POCKETS and this morning, I am enjoying a Puff Pastry as a base for my scrambled eggs and goat cheese breakfast.   Did I mention it’s fast!? It’s FAST, ya’ll! Which is just another reason to love this stuff! It goes wit out saying, that I tend to keep this as a staple in my fridge,  one never knows when on will require a homemade oven strudel or hot pocket or the need for pizza will arise. One must always be prepared for whatever life may fling at one. 😁 I am ready.😎 And for the record, I make a double recipe when I make this, because 1 simply does not fulfill this family’s Puff Pastry needs. 😚

SUPPLIES:

A food processor or pastry chopper

Rolling pin

Flat surface

Ziploc bag

Baking sheet

Parchment paper

INGREDIENTS:

1 cup All Purpose Flour plus extra for rolling and dusting

1/4 top salt

11 TBSP Cold Butter, diced

1/3 ice water

1/4 cup melted butter, set aside

DIRECTIONS:

1. Place the flour and salt in the food processor and pulse a few times.

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2. Dump your butter into the flour mixture and pulse until well blended. (It should look like cornmeal, and when gently pinched between thumb and forefinger, it should clump.) See above picture.

3. Pulse your product and stream in the water. In approximately 10 pulses, you will have a nice combined dough.

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4. Dust your surface withflour and dump your dough out onto the flour. Begin rolling like so….

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5. You will want to roll for a minimum of 7 folds and a maximum of 14 folds. Each roll, when folded as instructed,  produces 9 layers. You are looking for a light, flaky, airy end product, so the more rolls and folds you make, the more flaky and airy your baked product will be. Each roll will get easier and smoother and look prettier, as the ing2combine, everything smoothes out beautifully. Don’t attempt this in an overly warm kitchen, in fact, cooler is better, and don’t touch it with your hands. I prefer to use my marble slab over my counter, because marble tends to stay cooler.😊

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6. When you have rolled and folded to perfection, you will do one final roll and fold and then place your dough inside a Ziploc bag, seal out all the air and refrigerate  it for 1 hour to 7 days.

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7. This is where imagination is the only thing restraining you. To use your dough, chop off a portion and roll it out. Be sure to paint the edges and top with melted butter before baking, beyond that, you are looking at a world of options.

No mater how you dress it, ALWAYS…. ALWAYS preheat oven to 450*,  ALWAYS brush exposed areas with melted butter, and ALWAYS bake until puffy, approximately 10-15 minutes.

* I don’t stress much over the actual “look” of this prior to baking. It puffs and browns so beautifully that it actually looks best when it’s allowed to have a more rustic, casual final presentation. My kids and hubby all “ooo”, and “aaahhhh” over literally anything this is prepared with. My oldest daughter hates Raspberry jam, but that didn’t stop her from devouring a Raspberry pocket last night. 😉 My hubby isn’t a huge pizza fan, but he enjoys this lighter fare with gusto.  Any leftovers, and edge trimmings, simply folded gently into a stack and chill and use later.   Below are some of our favorites and I will add a few suggestions that we tried and enjoyed.

Bake small squares and stack on a plate with essential oil flavored whipped cream and fresh berries. ~ make mini minced meat pies with a complimenting essential oil added to the meat ~ any type of pie filling or jam, we like lime, orange, or lemon stirred into the jam or icing. Eggs as a filling or topping with veggies and cheeses is absolutely a delightful breakfast. I add basil, oregano, or black pepper essential oils frequently to our eggs. It’s a punch of flavor without the texture of the various herbs. You can even use this to dodge a heavy bread craving, for all the flavor without the weight, simply brush with butter, and then sprinkle with a bit of garlic, salt, and basil and oregano essential oil mixed together.

Clockwise, eggs, bacon and goat cheese open Puff. Eggs and cheese with bacon pocket. Nutella stacker. Pizza!

Nutella pockets for the girls, Raspberry pocket with white icing for the boy and a personal pizza for me!

Oh! And if you are looking for a pasta/pizza sauce to knock your socks off!, look no further than this website. Try my Sweet Tomato Basil Sauce

Recipes with Young Living Vitality Oils

Raspberry Balsamic Ginger Wings

Chicken wings are a staple in our menu. They are one of those easy, fast, delicious and versatile foods, not to mention, they are budget friendly. When you are feeding a growing family, these 5 things really matter!  The first wings I ever ate were from Zaxbys, a staple, all chicken, fast food, southern “go to” restaurant. Their wings are “ok” I much prefer my wings SUPER crispy and never chewy… gag, yes, I am SUPER picky :-P. I do love the Cajun Club, it speaks to me. 😀

I am always skeeming of new ways to va-va-voom old favorites. This is just one of like a bazillion ideas, rolling around in my noggin. 😛 You can have plain wings, breaded wings, rolled wings, tossed wings, hot wings, sweet wings, you name it wings.

I like this recipe because it APPEARS elegant..ish and elludes to complicated, but its actually simple and I always have these ingredients on hand.  You definitely don’t want grandma’s white napkins for this meal. I mean, technically,  you COULD… but why would you WANT too… am I right?!   This dish is a tastebud’s dream, a little sweet, a bit of twang, some crunch and just a hint of heat if you so desire.

There is no added sugar, you can go gluten free and even salt free, I am totally not judging. Actually,  truth be told, I had about 5 minutes where I tried to imagine this even MEAT free. :-0  Roasted veggies with this sauce poured over them!? Heck yeah!! If you try it, let me know!

Let’s get to cooking!

45 minutes, start to finish. Did you just feel a heart flutter?! Me too!!! 😀

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18 – 24 pieces of chicken, ( pat them dry with a paper towel)

4 cups balsamic vinegar

2 cups Raspberry Preserves

3 cups water

2 tbsp soy sauce

2 tbsp butter

Salt and pepper

2 tbsp cornstarch

2 green onions

2 tbsp high heat oil of choice ( I use half coconut oil and half bacon grease.

1-2 drops Ginger Vitality Essential Oil

1/4 teaspoon cayenne pepper or ground red pepper flakes (optional)

*Supplies you will need

A large ziploc bag or a medium brown paper bag.

Tongs

Large cookie sheet

Medium pan

Whisk

 

Step 1.

Preheat your oven to 450*.  Place the oil onto the cookie sheet and slide it into the oven.

Step 2.

Place the cornstarch, salt and pepper into the bag, give it a quick shake to  mix, toss your chicken into the bag, close the bag and give it a shake shake shake. Carefully place the wings onto the hot cookie sheet with the melty oil. For lightly done wings,  set your timer for 30 minutes, flip them at 15 minutes. For medium doneness, set your timer for 40 minutes and flip at 20 minutes. For very done, set your timer for 45 minutes and flip at 25 minutes, you may want an extra 5 minutes but that 5 can make a gigantic difference, so keep that in mind. We like VERY done wings.

Step 3. Place you pan onto a burner, pour in the water, balsamic vinegar,  soy sauce, and raspberry preserves, set the heat to high and give the contents of the pan a quick whisk.  You want to whisk this about once a minute for the first five minutes. This will need to come to a rolling boil and continue that full boil for at minimum 5 minutes, mine takes more like 15. You are looking for that quick change it will make, from purely liquid to just slightly thickened. When you have reached perfection, remove the pan from the heat and whisk in the butter and the Ginger Vitality Essential Oil. This will need to set for about 3 minutes, in which time, it will thicken a bit more.

Step 4. Pour about 1/2 of your balsamic raspberry sauce into a serving dish keeping the remainder in the pan. Lightly toss the cooked wings in the pan, place on your serving plate, sprinkle with the diced green onions.  The reserved sauce can be served as extra dipping sauce for the sauce lovers in your house. 🙂

 

We enjoyed our wings with fresh veggies and the man of the house and I enjoyed roasted whole onions with a bit of the balsamic raspberry sauce drizzled lovingly over them and just a kiss of parmesan to pull the flavors together.

 

*** If I were going to veg out this dish, I would most likely use halved brussle sprouts, cauliflower,  brocolli, some tiny new potatoes and maybe some artichoke, or asparagus cut into bite size pieces. I would then toss them in the salt and such and bake until just tender and then do a quick roasting session for added flavor. I would then toss the veggies the same as the wings and dip in the remaining sauce. The sauce is da bom dot com, ya’ll! My husband mentioned putting it on cardboard because it could make even cardboard eatable. 😛 I don’t recommend eating cardboard. 😀

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Recipes with Young Living Vitality Oils

Chicken Gyros

Ok ya’ll…. admittedly, this is a lengthy recipe, but if you enjoy fresh foods, or gyros, or just food in general (aka me) 😛 you are gonna love this!

Yes, it takes awhile, but I promise its not difficult nor labor intensive.  My  oldest daughter does the chicken part and the kneading part and some of the rolling,  so, if a 9 year old can handle that,  then even you, my dear, can do this.

Ready? Ready.  Here we go!!

Step 1.

2-3 boneless skinless chicken breast

1 whole lemon sliced

1 teaspoon of oregano

2 tbsp butter (sliced)

Salt and pepper to taste

Place in this exact order into your crockpot and set on low. This will need approximately 6 hours… use your oven or instapot if you have one, I’m not choosey, if I HAD an instapot, I would totally use it.

Place the lid on and walk away, sistah!!  You have other things to do. 😉

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Step 2

This will take about an hour…. start to finish. It takes me about 30 minutes but I have a helper and we tag team, and maybe we make these about once a week. :-D.  Don’t judge, they are delish!!!

1 cup white flour

1 cup whole wheat

OR 2 of either one.. see… I am easy to work with. 😉

1 tsp baking soda

1 pinch salt

1 TBSP olive oil or ghee (I use ghee)

1 cup plain greek yogurt

1/2 1 cup water

A spare cup of water

*Minced garlic, sesame seeds or cilantro  are fun toppings if you decide to make this by itself and just devour it . 😉

Use your mixer or a bowl and spoon or your hands, I use my stand mixer. It just makes life easier. But you do you.  Place all the dry ingredients together. Give it a stir to combine it, then add you oil/ghee, and your yogurt. Now listen up! This is important… add your water slooooooowly…. if you dump it in all at once, you will have, well, wallpaper paste and we don’t want that. Mix and drizzle mix and drizzle, this is why I love my mixer, it mixes and I drizzle and we reach perfection with no ugly mishaps.

When you have a smooth dough, place a towel over it and step away. Actually…. go on to step #3. 😉

**when your dough has rested 15 minutes, you wil roll and mash and push it a few times until it willing molds into a gorgeous ball. Slice this ball in half and then both of those balls in half and so on. Like this.

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Take each of these and give them a gentle angel kiss of flour and  set them to the side.  Take a bit of flour and dust your surface, then roll out your first flat bread.

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You want it to be about the size of a dinner plate….ish. and thin…ish, this dough is very forgiving, if you mess up, just ball it and try again.

Now… heat your pan, you will need your largest frying pan. I use my cast iron one, I THINK its a 10 inch, but who knows, I used to use my electric griddle before it decided to leave me. 😐 Anywho, now to cooking these beauties. I work them like this. Roll one, plop it in the pan, roll the next one, flip the first one, remove the cooked one, plop in the next one… this is why letting a kiddo roll for me makes it go faster. They cook SUPER  fast. Like.. under a minute.

So. Turn on your burner, place your pan on it, set the heat to medium, roll your first ball, pour a bit of water, about a tbsp, into your pan, you want STEAM!! If it doesnt sizzle its not ready. Plop your rolled bread in before the steam dissipates and wate for the bubbles.

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Annnnnd FLIP! Count to 30 and remove to a plate. I place mine in my microwave, it keeps them warm. 😉

Step 3

This is the love sauce (otherwise known as Tatziki)

1 tsp dill (we prefer fresh)

1 TBSP minced garlic

1/2 of a large cucumber, peeled and seeded, and then diced finely

1/2 of a lemon, juiced

1 1/2 cup greek yogurt

1/2 cup sour cream

1 drop of Dill Vitality Essential Oil

1 drop of Lemon Vitality Essential Oil

Salt to taste

Just plop all that into a bowl and stir it up. Nothing to it. I like to put it in the fridge to chill while I finish up the meal. 🙂

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Step 4.

We are in the home stretch people!!

Okay. The bread is done, the sauce is mixed, the chicken is cooked, its time to get this dish on the table!

Fun tip. I shred my chicken in my mixer with the beater hook. Seriously,  just plop it in and turn it on and 5 seconds later, you have perfectly shredded chicken. I kid you not.

We enjoy tomatoes, onions, lettuce, kalamata olives and feta on our gyros. You do what makes your taste buds sing. 😉

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And now to assemble and devour!!!

See that perfect, gorgeously shredded chicken!!

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Pardon me while I go break my personal record. ;-P

Recipes with Young Living Vitality Oils

Lemony Lemon Layer Cake

This Lemon cake … or cupcakes if you so desire ;-), is so delightfully lemony!      Although cakes from scratch can seem difficult, they aren’t hard at all! This one was easy enough for my 9 year old to assemble with only a few directions from me. The hardest part was the waiting for it to bake and cool.

This recipe has 3 separate parts and it is important to do each step in order. If you follow along carefully,  you will be enjoying your perfect slice of Lemony Lemon Cake before you know it!

This cake contains copious amounts of butter. Obscene amounts, actually, so if you are brave and fearless and madly in love with butter, go forth and bake this cake, but don’t forget to save me a piece. 😉

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Part 1. Lemon Curd Filling:

3/4 cup sugar

1/4 cup cornstarch

1 cup water

2 egg YOLKS

2 TBSP butter

1 TBSP grated lemon zest

2-4 TBSP Lemon JUICE

4-5 DROPS Lemon Vitality Essential Oil

Combine sugar, cornstarch and water in a small saucepan. Stir constantly, over medium heat, until mixture has thickened. (About 3-4 min) Boil, stirring, for 1 extra minute.  Beat egg yolks in a small dish. Turn off your heat and carefully take half of the hot mixture and add it to the eggs, stir together quickly to combine. Slowly add this mixture to the remainder left in your pan. Turn the heat to medium and stir to combine. The curd will thicken quickly and turn to a beautiful lemon yellow. (1-2 min)  Remove from the heat and stir in the butter, lemon juice and Lemon Vitality Essential Oil.  Place to the side to cool.

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Now on to the cake!!

Part 2. Lemon Cake

1 1/2 cups room temperature butter

1 1/2 white sugar (we used 3/4 cup coconut sugar and 3/4 cup white sugar)

4 eggs (room temperature)

2 1/2 cups cake flour (instructions below) ((we used 1 1/4 cup white flour and 1 1/4 cup coconut flour))

1/2 tsp salt

2 1/2 tsp baking powder

Zest of 2 lemons

1 1/4 cup milk (any kind will work)

2 TBSP grapeseed oil

5-7 drops Lemon Vitality Essential Oil

** cake flour : for every 1 cup of flour, remove 2 TBSP of flour and replace with 2 TBSP of cornstarch. For this recipe, measure out 2 1/2 cups of flour, remove 5 TBSP and replace with 5 TBSP cornstarch. Whisk to blend.

Preheat your oven to 350*

Grease and flour your cake pans.

Mix flour, baking powder,  salt, and zest of 2 lemons.

In a separate bowl, beat the butter until light and smooth.  Add the sugar and mix on medium for 4-5 minutes. Add the eggs, one at a time. Beat well.

In another bowl, mix the milk, and grapeseed oil

Back to the bowl of butter and sugar. Add the flour and milk mixtures alternately,  begin with flour and end with flour.  Add your essential oil. Beat well but not too long.

Pour batter evenly into your 2 pans, or cupcake liners.

Cakes:  bake for 30-35 minutes

Cupcakes: bake for 18- 25 minutes

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Part 3: Lemon Buttercream Cream Cheese Frosting

4 cups powdered sugar

1 cup softened butter

6 oz. Room temperature cream cheese

4 drops lemon Vitality Essential Oil

1-2 TBSP milk

Sift the sugar into your bowl, slowly cut in the butter, beating steadily.  When all of the butter has been incorporated, do the same with the cream cheese.

Add the Lemon Essential oil and beat the heck out of the stuff for about 3 minutes. At this point, you will assess your icing. It should be smooth and semi stiff, not hard. If it is harder than will icing nicely, add 1 TBSP milk, beat and reassess. I rarely have to use both TBSP of milk, but I live in the humid south, so if you live in a dry area, you may need more.

NOW WE ASSEMBLE THE GOODNESS!!!

If you are doing cupcakes, simply use a large round tip and pipe lemon curd into the middles of those babies and cap them off with some swirls of icing.

 

If you are doing the layer cake, you will slice each cake in half, horizontally with a long skinny knife, or unscented wax. Place 1 of the 4 pieces of cake onto your serving plate. Top with a third of the lemon curd and smooth out evenly.  Place the second layer on top and repeat, then repeat again. The final, and top layer, gets not curd. Skim a crumb coat onto the entire cake and pop into your freezer for 15 minutes. The way you do your final icing is entirely up to you.  I took a third of the icing and did a bright cheery yellow to compliment the beautiful white of the icing.. swirl it, pipe it, dollop it, whatever makes your heart sing.

 

And now we eat cake.