FOR OUR SPIRIT/SOUL
herese Wonnacott shared NTD Life's video.
CRYING HAPPY TEARS .........THANK GOD THERE ARE GOOD PEOPLE IN THIS WORLD
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NTD Life
Secret Santa gives $100 to a homeless woman, but her reaction could bring you to tears 
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Credit: JukinVideo
๐Credit: JukinVideo
Kalama O Ka Aina shared a link.
For all our beloved fighters out there straining themselves beyond grief and state sanctioned violence.
The nurterers, the warriors, those who uphold the sky so that the vulnerable can walk the earth and not get crushed.
PLEASE take care of yourselves.
And each other.
The state will not do it....
Those who hate your message will only grind down harder, or watch, apathetic, taking no responsibility for the role of oppression in what you suffer.
YOU are precious. Every loss is felt, oh so deeply.
And because I see this in myself.
If you would not survive for yourself, survive for us. Care for yourself for US
Because we need you.
We need every burning flame in the darkness of this night.
See More
The nurterers, the warriors, those who uphold the sky so that the vulnerable can walk the earth and not get crushed.
PLEASE take care of yourselves.
And each other.
The state will not do it....
Those who hate your message will only grind down harder, or watch, apathetic, taking no responsibility for the role of oppression in what you suffer.
YOU are precious. Every loss is felt, oh so deeply.
And because I see this in myself.
If you would not survive for yourself, survive for us. Care for yourself for US
Because we need you.
We need every burning flame in the darkness of this night.
See More
Melt in Your Mouth Chicken
This is a big favorite!
Ingredients:
4 boneless, skinless chicken breasts
1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder
4 boneless, skinless chicken breasts
1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo)
1/2 cup Parmesan cheese
1 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder
Directions:
In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!
In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.
Spread the mixture on top of each of the chicken breasts.
Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through. Serve warm!!
BANANA PUDDING FROM SCRATCH!!
~ Eat in Moderation ~
~ Eat in Moderation ~
Ingredients:
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas
Directions:
Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve.
Oven Baked Salmon with Lemon Cream Sauce:
2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley, finely chopped, to garnish
2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley, finely chopped, to garnish
For the Lemon Cream Sauce:
1 small onion or 2 medium shallots, super finely diced (about ¼ cup diced)
¼ cup fresh lemon juice (from 2 medium or 1 large lemons)
¼ cup dry white wine (such as chardonnay or pino grigio)
½ cup heavy cream
½ cup (8 Tbsp) cold unsalted butter cut into 8 pieces
1 small onion or 2 medium shallots, super finely diced (about ¼ cup diced)
¼ cup fresh lemon juice (from 2 medium or 1 large lemons)
¼ cup dry white wine (such as chardonnay or pino grigio)
½ cup heavy cream
½ cup (8 Tbsp) cold unsalted butter cut into 8 pieces
1.Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
2.In a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
3.Whisk in ½ cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
4.Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.
2.In a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
3.Whisk in ½ cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
4.Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.
Salmon Cakes Recipe (Salmon Patties)
1 lb fresh salmon filet*
Garlic Salt - I use Lawry's brand
Black Pepper
Olive Oil
1 medium onion (1 cup finely diced)
½ red bell pepper, diced
3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs (Japanese Style crumbs)
2 large eggs, lightly beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
¼ cup minced fresh parsley
Garlic Salt - I use Lawry's brand
Black Pepper
Olive Oil
1 medium onion (1 cup finely diced)
½ red bell pepper, diced
3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs (Japanese Style crumbs)
2 large eggs, lightly beaten
3 Tbsp mayo
1 tsp Worcestershire sauce
¼ cup minced fresh parsley
Instructions
1.Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
1.Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper.
Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp
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2.Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
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2.Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
3.In a large mixing bowl, combine cooled flaked salmon, sautรฉed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, ¼ tsp black pepper, and ¼ cup fresh parsley.
Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into ⅓ to ½" thick patties.
4.Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sautรฉ 3½ to 4 min per side or until golden brown and cooked through.
If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
Light and still Crispy
Buttermilk Baked Chicken
Ingredients
Ingredients
2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme
Directions
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours. Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours. Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
Best Ever Beef Stew
Ingredients
2 pounds beef stew meat
½ cup all purpose flour...
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
2 cups water
2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
4 medium to large red skinned potatoes, washed & diced
3 large carrots, peeled & sliced
1 stalk celery, diced
2 pounds beef stew meat
½ cup all purpose flour...
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
2 cups water
2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
4 medium to large red skinned potatoes, washed & diced
3 large carrots, peeled & sliced
1 stalk celery, diced
Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
Saute the diced onion in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.
Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.
7-Up Cake
Ingredients
makes 12 servings
•3 cups sugar
•1 1/2 cups three sticks butter, softened
•5 eggs
•3 1/4 cups all-purpose flour
•3/4 cup 7-UP
•1 tablespoon lemon extract
•1 tablespoon vanilla extract
•1/2 cup plain yogurt
•3 cups sugar
•1 1/2 cups three sticks butter, softened
•5 eggs
•3 1/4 cups all-purpose flour
•3/4 cup 7-UP
•1 tablespoon lemon extract
•1 tablespoon vanilla extract
•1/2 cup plain yogurt
Cooking Steps
1.Sure all ingredients are at room temperature. Preheat oven to 350°F.
2.In a large mixing bowl cream together sugar and butter. Beat in eggs, one at a time. Mix flour and 7-UP, 1/4 cup at a time, until well blended. Stir in lemon extract and vanilla. Fold in yogurt. Turn batter into a greased and floured 10 inch fluted tube pan or a 9x5 inch loaf pan.
3.Bake for 45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean
1.Sure all ingredients are at room temperature. Preheat oven to 350°F.
2.In a large mixing bowl cream together sugar and butter. Beat in eggs, one at a time. Mix flour and 7-UP, 1/4 cup at a time, until well blended. Stir in lemon extract and vanilla. Fold in yogurt. Turn batter into a greased and floured 10 inch fluted tube pan or a 9x5 inch loaf pan.
3.Bake for 45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean
HAWAIIAN DREAM CAKE!!
1 package yellow cake mix
1 (20 oz.) can crushed pineapple, drained, reserve juice
1 8-ounce package cream cheese
1 (3-oz.) pkg. instant vanilla pudding
1 cup cold milk
1 (9-ounce) container cool whip
Nuts and coconut
1 (20 oz.) can crushed pineapple, drained, reserve juice
1 8-ounce package cream cheese
1 (3-oz.) pkg. instant vanilla pudding
1 cup cold milk
1 (9-ounce) container cool whip
Nuts and coconut
Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions. Bake at 350° F. for about 35 minutes in a greased and floured 15 x 10 x 1 inch jelly roll (I used a 9-/12 x 13 pan). Cool in pan, set aside.
In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut. I topped it off with tangerine sections smile emoticon:) Refrigerate.
In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut. I topped it off with tangerine sections smile emoticon:) Refrigerate.
JUST FOR LAFFS
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