21 Day Fix Recipes

Homemade Chicken soup!

So, I haven’t posted on my blog recently…and that sucks. I feel like a bad person and feel like I should interact with you awesome folk that actually take time to read and listen to what I say, haha. My daughter’s school called today and told me to pick her up because she had a fever of 101.4…when she got home, she asked, “mama, can you make you chicken soup because everything hurts”? and I said OF COURSE!

My chicken soup is probably so much different than what typical soup should be – I attest that to my awesome ancestors before me. But, it’s pretty frickin great. It’s just a little Colombian spin on it.

I use wholesome ingredients to make sure my soup is 21 day fix approved, or even if it need alterations, thats okay, too.

I had a few things left over produce wise from the week before that I needed to use up so soup worked out well. I usually boil a whole chicken on the stove with my spices and herbs and then cook the veggies separately, but because I also have been feeling under the weather, and I didn’t have a whole chicken, just boneless skinless chicken breasts, I threw everything in the crock pot. Way easier for me and my husband was able to serve the kiddos while I napped on the couch (thanks, love!) It was a huge hit!

Ingredients:
2-4lb boneless skinless chicken breasts
2 celery stalks, chopped
1 medium yellow onion, chopped
1c frozen peas
3 green oninions, chopped
Cilantro (a handful – you can omit this, but it really helps bring out the Colombian flavor – but I LOVE cilantro, so if you’re not a fan, no worries)
2 russet potatoes, cubed
1/2 bag (approx) baby carrots (I’m sure cutting up whole carrots would be fine, we just had a ton of baby carrots left over and I didn’t cut them up and it turned out fine)

image2

Before it was cooked. All my spices and ingredients thrown in there 🙂

(I usually make whole wheat pasta on the side after it’s done cooking to make chicken noodle soup, or do what my mom and grandma always did, serve on top of rice. It is SO good. We do this with a beef stew type of soup)

Spices and herbs:
I really can’t tell you the amount I used of each, because I never measure anything, or write anything down. It drives my family nuts. But, I really need a nice booklet for my recipes so I can start writing them down so they come out the exact same way each time. I’m usually pretty accurate though. Anyway, the list of herbs and spices I use:
Cracked black pepper
Adobo Goya seasoning
2 Sazon packets
Italian Seasoning
Dried Basil
Dried Parsley
Dried Oregano
Garlic Powder
Onion Powder
Phewww…I think that’s all of the spices.

image1

Can you spy my 3 Day Refresh cup in the background? I got that along with my 3 Day Refresh kit I’ll be doing Monday with a few of the girls on my team #relentless

I have a 6qt crock pot and I filled it up about 3/4 the way with water. I dumped all of the ingredients into the crock pot, including the uncooked chicken breasts, and put it on high heat (6 hours). Usually, the chicken will fall apart and shred on its own, but if it doesn’t, just shred it yourself and enjoy 🙂 With the leftover stock, I usually freeze it into quart freezer bags and take them out when I need some broth for a recipe – I hate buying premade stock and I never seem to use it all and it goes bad – this way I know exactly what’s in it.

It’s a really great recipe for the cold days. It’s been “cold” for Florida the past two days. This morning it was 49 degrees! That is COLD for us southerns. Tomorrow, it’s supposed to be chilly as well, and I’ll be making my famous chili. Stay tuned for that recipe. 😉

image3

My daughter’s bowl of the finished product. Heart bowl filled with homemade love. ❤

Standard
Uncategorized

Coconut Flan . . . Take Two!

image2

This was after the water bath in the oven. Not upside down yet, showing the caramelized sugar. That is below!! 😀

So, my husband was tagged in a recipe on Facebook by a dear friend of his that is Brazilian. The recipe was of coconut flan. Being the Colombian that I am (okay, well, just half – but still!), I figured that I could make a flan no problem for my husband. I do after all, love to cook and bake and make my husband’s belly full (and by osmosis – help his co-workers out as well).

I couldn’t find the flan pan that my mother gave me a few years back (see, told you I was Colombian), so I went to use a pan my MIL gave me that was about the same size. It’s a pretty nifty pan that has a compartment that you can just flip out and out comes the bottom of the pan. (I used this pan to make Khloe’s smash cake a few weeks back for her birthday.) I figured that would work perfectly! – Boy was I wrong. So, so wrong. While I was letting my sugar get hard as a rock on the bottom of the pan (to make the yummy sugary top of the flan), my husband called to tell me he was on his way home and to see what I was doing. I was SO excited and told him that I was making him the flan he’d be asking about for a few days. As I was listing off the ingredients I used, I turned around and my flan mixture was seeping out of the bottom of the pan onto the counter, the floor, underneath my stove… it was a huge mess. I told my husband I had to go, quickly hung up, and mumbled some things that are better left unsaid again.

I was so frustrated that I wasn’t able to deliver what I said I would and I had no pictures of recipe to follow for my followers – yeah, I’m a dork. But, it’s cool.

Anyway, I’m not a quitter and once I got over my initial, “damn it! I just wasted all of that food” I decided to make it again today while my husband is working some mad overtime. I won’t tell him I’ve made anything until it’s done and looks pretty and I have a picture of it. 😉

Below, I’ll give y’all the recipe and the directions on how to make it. I got the recipe from my mama because the initial recipe I tried called for way too many extra things and ain’t nobody got time for that!

INGREDIENTS: 

~4 large eggs, lightly beaten
~1 14oz can of evaporated milk
~1 140z can sweetened condensed milk
~1/3 cup plus two tablespoons of granulated sugar (for the bottom of the flan pan)
~1/3c shredded coconut (optional – I wouldn’t have used it if my husband wouldn’t have asked for it – I am not a coconut person really)
~1 tsp vanilla extract

DIRECTIONS:

~Take the granulated sugar and put it into a small saucepan on medium heat. It takes a good while for it to melt, so make sure to keep on top of it.
~While the sugar is melting, combine all of the ingredients above in a bowl and set it aside.
~Once your sugar is melted and liquid, pour it into the bottom of your flan pan. Let it harden. It usually takes about 10-12 minutes.
~Once your sugar is hardened on the bottom of your flan pan, pour the mixture on top of the sugar. Close the flan pan.
~Preheat the oven to 350 degrees F.
~Get a large Pyrex baking dish and fill it about half way with water to make a water bath. The flan pan shouldn’t float, it should just sit there nicely.
~Cook for about 1 hour and 15 minutes. Check around the 1 hour mark (open the lid and use a toothpick, if it comes out clean – great – if not, let cook another 15 minutes and check again. You’d rather it be a bit overcooked than under-cooked. Under-cooked will make for a soggy mess!
~Once it’s cooked, let it sit to cool completely. Put it in the fridge (inside the flan pan) for *at least* 4 hours (overnight is recommended – but who the heck wants to wait?!).
~Once it’s completely cooled, ENJOY! Drop a photo below of your yummy coconut flan!!

image3

My finished product! Haven’t tried it yet, but I showed it to my husband and we can’t wait until it gets a little more cooled off!!!!

Standard