Parmesan Crusted chicken

Chicken is a staple in most of our homes and it can be cooked in many different ways. Parmesan coated chicken is full of flavor and is very easy to prepare.I love making this for my family.Just coat the  chicken breast with mixture of bread crumbs and parmesan cheese with spices and cook it on both sides until it is brown on both sides and then place it on the oven on low temperature to keep it warm.Serve it salad or roasted potatoes on the sides.

Ingredients

4 boneless and skinless chicken breast pounded out thin
1/2 cup panic bread crumbs
1 cup grated parmesan cheese
1 teaspoon cayanne peeper
2 teaspoon ground black pepper
salt to taste
1 teaspoon papirika
olive oil

Method
1. Pound the chicken thin and than brush it with olive oil , season it with salt and pepper.In a bowl combine bread crumb ,cheese,1 teaspoon black pepper,cayanne pepper ,paprika, little bit of salt.
2 .Coat the chicken with cheese mixture and cook it on a cast iron skillet until cook through and brown on both sides.
3.Place it on a sheet pan and place it on a low oven to keep it warm.Serve it with salad or roasted potatoes .

Blueberry smoothie bowl

Smoothie bowl is a new spin on a classic brunch or breakfast.This is very simple and can be prepared in few seconds.Just add in all the ingredients in a blender and blend it until it is smooth.I love this type of smoothie bowls because it is really healthy and it also fill you up.

Ingredients

2 cups frozen blueberries
3/4 cup coconut water
1 banana cut into chunks
1/3 cup coconut flakes
1/4 cup chopped peanuts or any other nuts of your choice
1/4 teaspoon ground ginger
chopped mangoes

Method

Add blueberries, coconut water,  peanuts, banana and ginger to a blender and blend until smooth.
Divide the smoothie into bowl and top each bowl with coconut flakes, and mangoes

Veggie Wonton

Veggie wonton is one of my families favorite .Dip it in soy sauce or any other sauce  and enjoy the flavor in your mouth.The crunchy veggies and the sesame oil  is a very good combination.Just not eat one or two but  enjoy six or dozen at one sitting.Love it.Just finely chop cabbage, add salt to it and let it rest for half an hour and than fill in your wonton wrapper.


Ingredients
wonton wrapper
finely chopped cabbage 1/2 of cabbage
salt to tast
1/4 cup shredded carrots
1 teaspoon sesame oil
1 tablespoon ginger garlic paste
1 tablespoon ground black pepper
1 teaspoon paprika
 1 teaspoon oil
little bit of water

Method
1. in a bowl add cabbage ,add in little bit of salt and let ti rest for about 30minutes.
2.Must notice the cabbage is tender, and now add all the other ingredients until paprika.Mix it together and fill in your wonton wrapper sealing the edges with water.
3.In a non stick fry pan add oil ,place the wonton and let it brown ,then add in water and cover the pan with tight fitting lid and let it cook for few minutes.
4.Serve it for snack or as an appetizer.

Mason Jar Salad

Mason Jar salad is another way of packing lunch which  looks very appetizing and is easy to carry..I pack my lunch using mason jar and people in the break room always makes a comment oh you salad looks good. It is really simple ,just layer the greens with any protein of your choice into the jar with the dressing at the very bottom.
I used apples, lettuce, red and green bell pepper, sunflower seeds, carrots with shredded chicken.Just pour the dressing of your choice or use lemon juice.apple cider vinegar, mustard, salt and pepper with olive oil ,mix and pour at the bottom of the the jar.

Coconut crusted chicken

Chicken is a staple in many Fijian  household.There is many ways to cook chicken but In Fiji I grew up eating coconut crusted chicken with cassava(yucca),It is very easy to prepare and id full of flavor.Coconut (copra)is one the main export of Fiji with Sugar.It is mainly grown on the smaller islands of Fiji .We used to use freshly grated coconut but here I just used the unsweetened shredded coconut. Island of paradise with beautiful beaches and tasty food. I mixed shredded coconut with little bit of panko bread crumbs with spices and then pat the chicken with this mixture.


Ingredients
4 chicken breast pounded thin
3 cups of shredded coconut
1 cup panko bread crumbs
2 tablespoon olive oil
1 teaspoon paprika
2 teaspoon black pepper
salt to taste
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon chili powder
Method
1.  Season the chicken with salt and pepper, and massage it with olive oil .
2.In a dish mix bread crumbs, coconut, chili powder, garlic powder, basil,  salt and pepper and paprika.
3.Place the chicken in the coconut mixture and pat it nicely so it is coated really nicely.
4. Heat oil in a cast iron skillet and add the chicken ,cook on both sides ,turning once and until cooked through.
5.Serve it with any veggie of your choice.

Turmeric Milk

Turmeric milk is good for cold  weather .It provides warmth to the body and if taken before bedtime it makes you sleep calmly .I grew up drinking this when I was a kid .My mom used to make this if I had a cough or a cold.It also soothes the itchy throat from cough or cold.

Ingredient
Milk
turmeric
pinch of nutmeg
honey or sugar to taste
sliced of grated ginger

Method
Place everything in a pot.Bring it to a boil, reduce heat  and let it simmer for 5 minutes until combine.Strain the milk and enjoy

Carrot- Apple soup

Carrot is one vegetable that promotes eye skin and bone health.This stormy winter soup is very comforting to me and is also affordable.I like using apple instead of potatoes  in soup because when blended it acts as a thickening agent.I really enjoyed this soup ,it is tasty, and healthy .

Ingredients

3 large carrots peeled and cut in chunks
1 apple peeled and chopped
1 cup chopped mushrooms
1 serrano peper chopped
1 tablespoon ginger ,garlic paste
1 teaspoon red chili flakes
salt to taste
1 tablespoon peanut butter
vegetable stock
1 teaspoon olive oil


Method

1 Heat oil in a pot, combine everything carrots, ginger-garlic paste, apples, mushrooms, pepper, chili flakes, salt, peanut butter, and stock.
2 Bring to boiling ,reduce to simmer covered until vegetables are fork tender.
3 Blend in a blender until smooth, return it back to the pot and check for seasoning.