HomeCooked 2020 (2025)

24/05/2025

New Recipe‼️🌟

Banana and Coconut Pancakes

Ingredients:

- 1 large ripe banana, mashed
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1 cup coconut milk (or milk of choice)
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup shredded coconut (unsweetened)
- Coconut oil or butter for cooking

Instructions:

1. Prepare the Batter:
- In a large mixing bowl, combine the mashed banana, coconut milk, eggs, and vanilla extract. Mix well until smooth.
- In a separate bowl, whisk together the coconut flour, almond flour, oat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick. Fold in the shredded coconut.

2. Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a little coconut oil or butter to coat the surface.

3. Cook the Pancakes:
- Pour about 1/4 cup of pancake batter onto the heated skillet for each pancake. Cook for about 3-4 minutes on one side, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown.

4. Serve:
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil or butter to the pan as needed.
- Serve warm with your favorite toppings such as maple syrup, sliced bananas, extra shredded coconut, or a dollop of yogurt.

Enjoy your delicious Banana and Coconut Pancakes!

18/05/2025

Mexican Shrimp Bowl with Corn Salsa and Creamy Sauce

Ingredients:

For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste

For the Corn Salsa:
- 1 cup corn (fresh, frozen, or canned)
- 1 small red onion, finely diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For Serving:
- Cooked rice or quinoa
- Avocado slices
- Lime wedges
- Additional cilantro for garnish

Instructions:

1. Prepare the Shrimp:
- In a large bowl, combine shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Mix well and let marinate for about 15-20 minutes.

2. Make the Corn Salsa:
- In a separate bowl, mix together the corn, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and salt. Stir well and set aside to allow the flavors to meld.3. Prepare the Creamy Sauce:
- In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, garlic powder, chipotle powder, and salt until smooth. Adjust seasoning to taste. Set aside.

4. Cook the Shrimp:
- Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they are opaque and cooked through. Remove from heat.

5. Assemble the Bowl:
- In a serving bowl, start with a base of cooked rice or quinoa. Top with the sautéed shrimp, generous scoops of corn salsa, and drizzle with the creamy sauce.6. Garnish and Serve:
- Add avocado slices, lime wedges, and extra cilantro on top for garnish. Serve immediately and enjoy your delicious Mexican Shrimp Bowl!

Tips:
- For added flavor, you can grill the shrimp instead of pan-frying.
- Feel free to customize the bowl with other toppings like black beans, diced tomatoes, or shredded cheese.

12/04/2025

So today we did a thing!! We met the owners of and had so much fun tasting their seasonings in Norfolk today!

They are a black owned seasoning company right here in Virginia! Everything we tasted was amazing and we stocked up on 8 options!

Go check them out in the market place connected to the Hilton Main in Norfolk!

To Derrick and Anita, we are family now and can’t wait to see you again and watch you grow as pioneers in the cooking industry!

Blessings!!

21/03/2025

Air Fryer Chicken with Garlic and Chili Flakes

Ingredients:
- 4 chicken breasts (boneless and skinless)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 small onion, finely chopped
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce or liquid aminos
- 1 tablespoon chili garlic sauce
- 1 tablespoon white wine vinegar

Instructions:

1. Marinate the Chicken:
- In a large bowl, combine the salt, pepper, minced garlic, chili flakes, paprika, sesame oil, soy sauce, chili garlic sauce, and white wine vinegar. Whisk together to create a marinade.
- Add the chicken breasts to the marinade and ensure they are well coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

2. Preheat Air Fryer:
- Preheat your air fryer to 375°F (190°C) for about 5 minutes.

3. Prepare the Chicken:
- Remove the marinated chicken from the refrigerator. If desired, sprinkle the chopped onion evenly over the chicken for added flavor during cooking.

4. Cook the Chicken:
- Place the marinated chicken breasts in the air fryer basket in a single layer. Ensure they are not overcrowded for even cooking.
- Cook the chicken at 375°F (190°C) for 15-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and crispy.

5. Garnish and Serve:
- Once cooked, remove the chicken from the air fryer. Let it rest for a few minutes before slicing.
- Garnish with freshly chopped cilantro and serve immediately. This dish pairs well with steamed vegetables, rice, or a fresh salad.

Enjoy your delicious Air Fryer Chicken!

25/02/2025

𝐓𝐨𝐝𝐚𝐲’𝐬 𝐑𝐞𝐜𝐢𝐩𝐞!!
🌿💥🌟Kale Chips Recipe
Vegan

Ingredients:

- 1 large bunch of kale (preferably curly or lacinato)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon sea salt (adjust to taste)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon nutritional yeast (optional, for a cheesy flavor)
- 1/2 teaspoon black pepper (optional)

Instructions:

1. Preheat the Oven:
Preheat your oven to 300°F (125°C).

2. Prepare the Kale:
- Rinse the kale leaves thoroughly under cold water to remove any dirt or grit.
- Dry the kale completely using a salad spinner or patting it dry with paper towels. Removing excess moisture is key to achieving crispy chips.

3. Remove Stems:
- Tear the kale leaves away from the tough stems and into bite-sized pieces. Discard the stems (or save them for smoothies or soups).

4. Season the Kale:
- In a large bowl, combine the kale pieces with olive oil, sea salt, garlic powder, nutritional yeast, and black pepper if using.
- Massage the oil and seasonings into the kale until the leaves are well coated but not soggy.

5. Spread on Baking Sheet:
- Lay the seasoned kale evenly on a baking sheet lined with parchment paper. Ensure the leaves are spread out in a single layer; overcrowding may lead to uneven baking.

6. Bake:
- Bake in the preheated oven for about 10-12 minutes, or until the kale is crispy but not browned. Check halfway through and stir or shake the pan to ensure even crisping.

7. Cool:
- Once baked, remove the kale chips from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.

8. Serve:
- Enjoy your kale chips immediately as a healthy snack! Store any leftovers in an airtight container at room temperature for up to 2 days.

Tips:
- Experiment with different seasonings such as paprika, cayenne pepper, or Parmesan cheese to customize your kale chips!
- For a healthier alternative, you can skip the oil and try air frying or dehydrating the kale.

Enjoy your homemade kale chips!

21/02/2025

Italian Stuffed Zucchini with Ricotta, Mozzarella, and Mushrooms

Ingredients:
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup finely chopped mushrooms (button or cremini work well)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Marinara sauce (for serving, optional)

Instructions:

1. Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon to create boats. Leave about 1/4 inch of zucchini flesh to maintain structure.

2. Sauté the Vegetables:
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the chopped mushrooms, oregano, basil, salt, and pepper. Cook for an additional 5-7 minutes until the mushrooms are softened and any moisture has evaporated.

3. Mix the Filling:
- In a large bowl, combine the sautéed mushroom mixture with ricotta, half of the mozzarella, and grated Parmesan cheese. Mix well until combined.

4. Stuff the Zucchini:
- Spoon the cheese and mushroom filling into each zucchini half, packing it down gently. Place the stuffed zucchinis on a baking dish.

5. Top with Cheese:
- Sprinkle the remaining mozzarella cheese on top of the stuffed zucchinis.

6. Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

7. Serve:
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
- Serve with marinara sauce on the side if desired.

# # # Enjoy!
This Italian stuffed zucchini dish makes for a hearty and flavorful vegetarian meal, packed with creamy cheese and savory mushrooms. Perfect as a main dish or as a side!

15/02/2025

We use essential oils in our recipes!!
𝐒𝐡𝐨𝐩🔗 in Bio😀

𝐇𝐄𝐑𝐄 𝐈𝐒 𝐀 𝐋𝐈𝐒𝐓 For a clean eating wellness challenge, essential oils can support digestion, detoxification, and overall well-being. Here’s a list of must-have oils:

1. Digestive Support
• Peppermint – Aids digestion, reduces bloating, and curbs cravings.
• Ginger – Supports gut health and soothes nausea.
• Fennel – Helps with digestion and gut balance.

2. Detox & Cleansing
• Lemon – Supports liver detox, alkalizes the body, and enhances hydration.
• Grapefruit – Aids metabolism, reduces appetite, and supports lymphatic drainage.
• Cilantro – Helps remove toxins and supports digestion.

3. Metabolism & Energy Boost
• Cinnamon – Helps balance blood sugar and supports metabolism.
• Black Pepper – Aids digestion and supports fat breakdown.
• Rosemary – Boosts circulation and mental clarity.

4. Craving Control & Mindful Eating
• Bergamot – Helps manage stress eating and emotional cravings.
• Lavender – Reduces stress and promotes mindful eating.
• Clove – Supports healthy blood sugar levels and reduces sugar cravings.

5. Gut & Immune Health
• Oregano – Supports gut flora and fights harmful bacteria.
• Tea Tree (Melaleuca) – Aids in immune support and detoxification.
• Thyme – Supports digestion and overall immunity.

How to Use:

✅ Internally: Add 1-2 drops (only food-grade, high-quality oils) to water, tea, or meals.
✅ Aromatically: Diffuse to curb cravings and boost mood.
✅ Topically: Dilute with a carrier oil and apply to pulse points or abdomen for digestive support.

10/02/2025

𝐍𝐄𝐖 𝐑𝐄𝐂𝐈𝐏𝐄 𝐀𝐋𝐄𝐑𝐓!!!

🌿Warm Arugula, Squash, and Orzo Salad 🌿

Ingredients:
- 2 cups arugula, washed and dried
- 1 cup orzo pasta
- 1 medium-sized butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup toasted walnuts or pecans (optional)
- Juice of 1 lemon

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C).

2. Roast the Squash:
- In a mixing bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, fresh thyme leaves, salt, and pepper.
- Spread the squash evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized. Stir halfway through cooking for even roasting.

3. Cook the Orzo:
- While the squash is roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes.
- Drain the orzo and rinse it under cold water to stop the cooking process. Set aside.

4. Combine Ingredients:
- In a large bowl, combine the cooked orzo, roasted squash, and arugula.
- Drizzle with the remaining 1 tablespoon of olive oil and the juice of 1 lemon. Toss gently to combine everything well.

5. Add Toppings:
- If desired, sprinkle the salad with grated Parmesan cheese and toasted nuts for added flavor and crunch.

6. Serve:
- Serve the warm salad immediately, or allow it to cool slightly if preferred. Enjoy it as a side dish or a light main course!

Tips:
- Feel free to add grilled chicken or chickpeas for extra protein.
- This salad is best served warm but can be enjoyed at room temperature as well.
- Experiment with different herbs like rosemary or sage for a unique flavor twist!

Enjoy your warm, comforting salad featuring the delightful combination of arugula, squash, orzo, and thyme!

10/02/2025

𝐓𝐇𝐄 𝐏𝐄𝐑𝐅𝐄𝐂𝐓 𝐃𝐑𝐄𝐒𝐒𝐈𝐍𝐆 𝐓𝐎 𝐏𝐀𝐈𝐑 𝐖𝐈𝐓𝐇 𝐒𝐀𝐋𝐀𝐃!!

Maple Apple Cider Vinaigrette

Ingredients:
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- 1 small shallot, finely minced
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper (to taste)

Instructions:

1. Prepare the Shallots: Start by finely mincing the shallots. The finer the chop, the better they will blend into the vinaigrette.

2. Mix the Base: In a medium-sized mixing bowl, combine the maple syrup, apple cider vinegar, Dijon mustard, and salt. Whisk together until the mixture is well blended and the salt is dissolved.

3. Incorporate Shallots: Add the minced shallots to the bowl. Stir them in to distribute them evenly throughout the vinaigrette.

4. Add Olive Oil: Slowly drizzle in the extra virgin olive oil while whisking vigorously. This will help emulsify the vinaigrette and create a smooth consistency.

5. Season to Taste: Once the vinaigrette is well blended, taste and adjust the seasoning with additional salt and freshly ground black pepper as desired.

6. Store or Serve: You can serve the vinaigrette immediately, or store it in a jar with a tight-fitting lid in the refrigerator for up to a week. If refrigerated, shake well before serving as the ingredients may separate.

Serving Suggestions:
- Drizzle over mixed green salads, roasted vegetables, or grilled chicken.
- Use it as a marinade for meats or a dressing for grain bowls.

Enjoy your delicious homemade Maple Apple Cider Vinaigrette!

07/02/2025

𝐍𝐄𝐖 𝐑𝐄𝐂𝐈𝐏𝐄 𝐀𝐋𝐄𝐑𝐓!!!
More in WOW w/ 𝒦𝒾𝓂𝒷ℯ𝓇𝓁𝓎 Smith Cooke

Peanut Butter 𝐁𝐚𝐥𝐚𝐧𝐜𝐞𝐝 Smoothie Recipe

Ingredients:
- 2 tablespoons peanut butter (creamy or crunchy)
- 1 medium banana (fresh or frozen)
- 1 cup milk (non-dairy, such as almond or oat)
- 1/2 cup yogurt (plain or vanilla)
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- 1 scoop 𝐘𝐋 𝐁𝐚𝐥𝐚𝐧𝐜𝐞 𝐂𝐨𝐦𝐩𝐥𝐞𝐭𝐞
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes (optional, for a thicker texture)
- A pinch of salt (optional, to enhance flavor)

Instructions:

1. Prepare the ingredients: If using fresh bananas, peel and slice them. If you prefer a colder smoothie, you can use frozen bananas.

2. Blend the ingredients: In a blender, combine the peanut butter, banana, milk, yogurt, honey (if using), vanilla extract, and a pinch of salt. If you want a thicker texture, add the ice cubes.

3. Blend until smooth: Blend on high speed until all ingredients are well combined and the mixture is creamy. Stop and scrape down the sides of the blender as needed.

4. Taste and adjust: Taste the smoothie. If you prefer it sweeter, add more honey or maple syrup and blend again.

5. Serve: Pour the smoothie into a glass. You can garnish with a sprinkle of crushed peanuts or a drizzle of peanut butter on top if desired.

6. Enjoy: This refreshing and nutritious peanut butter smoothie is perfect for breakfast or as a snack!

Tips:
- For added nutrition, consider adding a scoop of protein powder, spinach, or oats to the smoothie.
- Feel free to experiment with different nut butters or add-ins like cocoa powder for a chocolate twist!

Enjoy!

02/02/2025

𝐍𝐄𝐖 𝐑𝐄𝐂𝐈𝐏𝐄 𝐀𝐋𝐄𝐑𝐓!!!

Pistachio Yogurt Frozen Treat with Dark Chocolate and Dates

Ingredients:
- 1 cup unsalted pistachios, shelled
- 2 cups vanilla yogurt (Greek yogurt works well)
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1 cup pitted dates, chopped
- 1/4 cup agave syrup (adjust sweetness to taste)
- 1 tspvanilla extract (optional)

Instructions:

1. Prepare the Pistachios:
- In a food processor, pulse the shelled pistachios until finely ground, but avoid turning them into a paste. Set aside a small handful for garnishing.

2. Mix the Base:
- In a large mixing bowl, combine the plain yogurt, ground pistachios, sea salt, agave syrup, and vanilla extract (if using). Mix until smooth and well combined.

3. Incorporate Dates:
- Fold the chopped dates into the yogurt mixture, ensuring they are evenly distributed.

4. Melt the Dark Chocolate:
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until completely smooth.

5. Combine Chocolate:
- Pour half of the melted dark chocolate into the yogurt mixture and gently fold it in to create swirls. Reserve the other half for drizzling later.

6. Freeze the Mixture:
- Transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for about 4-6 hours, stirring every hour to break up ice crystals.

7. Serve:
- Once frozen and set to your liking, scoop the pistachio yogurt treat into bowls or cones.
- Drizzle the remaining melted dark chocolate over the top and sprinkle with the reserved chopped pistachios.

8. Enjoy:
- Serve immediately and enjoy your refreshing pistachio yogurt frozen treat!

Tips:
- For added texture, you can mix in some chopped pistachios or chocolate chips before freezing.
- Adjust the sweetness by adding more or less agave syrup based on your preference.
- This treat can be stored in the freezer for up to 1-2 weeks in an airtight container.

27/01/2025

𝐍𝐄𝐖 𝐑𝐄𝐂𝐈𝐏𝐄 𝐀𝐋𝐄𝐑𝐓!!!💥🌟🍽️

Cucumber Chicken Rolls

Ingredients:
- 2 large cucumbers
- 1 lb cooked chicken breast, shredded or diced
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice 𝐨𝐫 𝟏 𝐝𝐫𝐨𝐩 𝐘𝐋 𝐋𝐞𝐦𝐨𝐧 𝐎𝐢𝐥
- Salt and pepper, to taste
- 1/4 cup celery, finely chopped (optional)
- 1/4 cup red bell pepper, finely chopped (optional)
- Fresh herbs for garnish (like parsley or chives)

Instructions:

1. Prepare the Cucumbers:
- Wash the cucumbers thoroughly. Using a vegetable peeler or a knife, cut them lengthwise into thin slices (about 1/8 inch thick). If the cucumber has a tough skin, you may want to peel it first. Set aside.

2. Make the Chicken Filling:
- In a mixing bowl, combine the cooked chicken, cream cheese, mayonnaise, dill, lemon juice, salt, and pepper. If using, add the finely chopped celery and red bell pepper for extra crunch and flavor. Mix until well combined.

3. Assemble the Rolls:
- Take a cucumber slice and place a spoonful of the chicken filling at one end. Roll the cucumber slice tightly around the filling. Secure with a toothpick if necessary. Repeat with the remaining cucumber slices and filling.

4. Chill:
- Place the cucumber rolls on a serving platter and refrigerate for about 30 minutes to allow the flavors to meld and the rolls to firm up.

5. Serve:
- Garnish with fresh herbs before serving. Enjoy your refreshing Cucumber Chicken Rolls as a light appetizer or snack!

Tips:
- For added flavor, consider adding a splash of hot sauce or diced jalapeños to the chicken mixture.
- These rolls can be made a few hours in advance; just keep them covered in the fridge until serving.

Enjoy your delicious and healthy Cucumber Chicken Rolls!

HomeCooked 2020

24/05/2025

18/05/2025

12/04/2025

21/03/2025

25/02/2025

21/02/2025

15/02/2025

10/02/2025

10/02/2025

07/02/2025

02/02/2025

27/01/2025

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