Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken

For The Chicken

• 2  large boneless and skinless chicken breasts, halved horizontally
• 2 T. gluten free flour
• 1 T. finely grated fresh Parmesan cheese
• Cracked pepper

For The Sauce

•  Light spray of cooking oil
• 1 T. coconut oil
• 2 T. butter
• 2 T. minced garlic
• 1 1/4 cup chicken broth
• 1/2 cup coconut milk
• 1/3 cup finely grated fresh Parmesan cheese
• 2 T. capers
• 1 t. arrow root powder mixed with 1 T. water
• 2-3 T. lemon juice or juice of 1 lemon
• 1 scant drop lemon essential oil
• 2 T. fresh parsley

1. Lightly spray baking dish with cooking oil and preheat oven to 350 degrees. 
2. In a shallow bowl, combine the flour and Parmesan cheese. Season the chicken with salt and pepper; dredge in flour mixture; shake off excess and set aside.
3. Heat the oil and butter in a large skillet over medium-high heat until melted. Fry the chicken until golden on each side and transfer to baking dish.
4. Add garlic to the oi in pan and saute about 1 minute. Reduce heat to low-medium heat, add broth and milk. Bring to a boil; season with salt and pepper; add in the Parmesan cheese and capers and simmer for about 2 minutes. Add the arrow root powder, water and lemon essential oil and mix in quickly. 
5. Pour in lemon juice and pour over chicken in baking dish.
6. Bake about 30 minutes or until chicken is thoroughly cooked.
7. Garnish with lemon slices and parsley to serve.

Clay Diffuser Necklaces

Clay Diffuser Necklaces

• Air dry clay in the color of your choice
• Lid, cap or cookie cutter
• Straw or pen cap
• Cording (10 lb cording for the necklaces with decorative beads, and thicker 48 lb cording for those without.)
• Wax paper
• Decorative beads
• Stamp
• Toothpicks or skewers
• Fine grit sandpaper
• Superglue (Optional)

On a surface covered with wax paper, roll out your clay until it is about 1/4 inch thick. If you notice air bubbles as you begin to roll, use a toothpick or wooden skewer to pop them and then continue on. Press lid, cap or cookie cutter into the clay to create your pendant shape. Now add the hole that you will string your pendant with a straw. If you’re using a stamp to add design, now is the time to press it into the clay. Peel away the clay from your pendant and allow it to dry for 1-2 days. When the pendant is dry, lightly sand away any rough edges. Now it’s time to string your pendant. If desired, add a bead for decoration. If the holes in your beads are too small it to thread two pieces of cord through. Thread the first cord, then added a thin layer of superglue to the tip of the second cord and allowed it to harden. Once it is stiff you will be able to thread it through.

Kitchen And Grease Cleaner

Kitchen And Grease Cleaner

• 1 ½ cup hot water
• ½ teaspoon washing soda
• 3 tablespoons vinegar
• 3 tablespoons castile soap
• 10 drops lavender

I mixed everything in a 2 cup measuring glass. (Watch for a reaction. It will bubble a lot.) Pour into a glass spray bottle and label.

After Sun Spray

After Sun Spray

• 2 ounce spray bottle
• 1 ounce witch hazel
• 10 drops lavender
• 10 drops peppermint

Pour witch hazel into your spray bottle.

Add drops and shake to mix.

My Happy

My Happy

• 10 drops Frankincense
• 10 drops Peppermint
• 20 drops Lemon
• 30 drops Citrus Bliss
  
  Top off with the carrier oil of your choice.

Honey Suckers

Honey Suckers

• 1 cup sugar
• ½ cup honey
• 2 tablespoons water
• 6 drops Wild Orange or Lemon essential oil
• Sucker mold and sticks

1. Place sugar, honey, and water in medium pan.
2. Over medium heat, stir until sugar dissolves.
3. Add thermometer and bring mixture to boil.
4. Prepare sucker molds by spraying with non-stick spray and adding sticks to the center of each mold.
6. Let honey mixture boil until thermometer reads 295 degrees.
7. Once mixture reaches the correct temperature, pour into heat-resistant measuring cup.
8. Add essential oil and stir.
9. Carefully pour mixture into molds and twist sucker sticks to make sure they are fully coated.
10. Let suckers rest 30 minutes before removing from mold.

Jalapeno Bacon Corn Spoonbread

JALAPEÑO BACON CORN SPOONBREAD

– 8.5-ounce box corn muffin mix
– 14.75-ounce can cream corn
– 6 ounces frozen corn
– 4 tablespoons butter, melted
– 1 cup sour cream
– 3 eggs, beaten
– ¼ cup jalapeños, chopped (or 4-ounce can chopped green chilies, if preferred)

-- 4 slides bacon, cooked and chopped
– ¼ cup shredded sharp cheddar cheese

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a 10-inch cast iron skillet with nonstick spray.
2. In a large bowl, whisk the muffin mix, frozen corn, cream corn, butter, sour cream and eggs together. Stir in the pickled jalapeños.
3. Pour the batter into the cast iron skillet.
4. Bake 35 to 40 minutes, until browned and the cornbread starts to pull away from the edges of the skillet.