Tag Archives: free recipe

Kodiak Gingerbread Power Pancakes

Recipes, , , , , , ,
Source: Andrea Knight

Ingredients

  • 1/2 cup Kodiak buttermilk pancake dry mix
  • 1/3 tsp ground dry ginger
  • 1/2 tsp cinnamon
  • Sprinkle ground cloves
  • 1 tbsp molasses
  • 1 tbsp brown sugar
  • Sprinkle rock salt, maybe 7 granules
  • 1 tbsp margarine for pan
  • 1/8 tsp nutmeg
  • 1/3 cup half and half

Directions

  1. Combine all ingredients above except margarine. Stir until thoroughly mixed and there is no dry flour left.
  2. Heat saucepan to just below Medium. Add margarine to pan.
  3. Scoop pancake mix into pan when margarine is melted, should make 2 pancakes.
  4. Flip when first side is browned, about 2-3 minutes, depending on your stove. Cook on 2nd side for 1-2 minutes or until browned.
  5. Serve with fruit, syrup, butter or whipped cream. I had them as is. Enjoy!

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Cinnamon Spanakopita Recipe

Recipes, , , , , , , , , , , , ,

I’ve been making spanakopita for years. The crusty filo dough is the perfect delivery system for this Greek spinach and cheese mixture. You can also ditch the filo and warm up the spinach and cheese mixture into rolled zucchini strips, eggplant or use as a side dish to any meal. spanakopita

Ingredients

1/2 cup ricotta

1/2 cup crumbled feta cheese

1 10oz package of chopped spinach

1/2 cup fresh parsley chopped fine

1/2 sauteed onion in olive oil

1 egg

1 tsp minced garlic

1 tsp cinnamon

1/2 tsp dill

2 tbsp olive oil

1 package filo dough (found in frozen dessert section at your grocery store)

Directions

Mix all ingredients except the filo dough and the olive oil in a bowl. Sprinkle about 1/4 tsp of salt over mixture. Fold a filo dough sheet in half length wise. Put a couple tablespoons of the mixture at the top of the filo dough about 1.5 inches from the top. Fold the mixture in the filo dough into triangles as shown in the pictures above. Brush olive oil all over your filo triangle and put on a baking sheet. Bake in the oven at 375 degrees Fahrenheit for 25 minutes.

An alternative would be to put filo dough at the bottom of a 8″x8″ square pan and at the top, brushing olive oil over each filo dough sheet. Bake for 40 minutes 375 degrees Fahrenheit.

Need angel guidance or health & fitness advice? I do psychic readings and can help you. Check out my Reading page on the navigation bar above or click the link.

Cherry Cinnamon Walnut Chocolate Clusters Recipe

Recipes, , , , , , , , , , , , , ,

Incredibly simple to make, this is a quick dessert recipe one or more people.  You probably have a combination of ingredients in your pantry to make some now. Items you can put onto these can vary from different nuts, cayenne pepper for a Mexican kick, cinnamon, white chocolate, blueberries, strawberries, sprinkles, sea salt and many others. Get creative with this fast treat and enjoy! Chocolate Clusters, Chocolate Clusters

Ingredients

3-5 walnuts

1/4 cup chocolate chips (semi-sweet, white, dark or combo)

1 cherry

Sprinkle cinnamon

Wax paper

Place the wax paper on the counter. Arrange your nuts and berries as well as any other ingredients you’d like in a pile.  Sprinkle cinnamon on top. Melt the chocolate chips in the microwave on high for 20 seconds. Stir. If they are not melted put them in for another 20 seconds and stir. Pour over your nut cluster.  Place the mixture on wax paper into the fridge for at least 20 minutes.  Take out and enjoy.

Need a psychic reading about your relationship, career or future?  I do that too!  Feel free to check out my Readings page here.

Oatmeal Raisin Cookies Recipe

Recipes, ,
Source Andrea Knight
Source: Andrea Knight

Ingredients

  • 1/2 cup plus 6 tablespoons butter, cubed and softened
  • 3/4 cups brown sugar
  • 1/2 cups sugar or Truvia
  • 2 eggs
  • 1 tsp vanilla
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsps ground cinnamon
  • 1/2 tsp salt
  • 1 tsp almond milk
  • 3 cups whole oats
  • 1 cup raisins

*modified from the Quaker Oats brand recipe

Directions

  • Preheat oven to 350 degrees F. Cream butter and sugars together until well mixed, I use a mixer on a low setting. Add eggs and vanilla, mix. Add dry ingredients one at a time, spacing out the flour so it doesn’t go in all at once. Blend in the whole oats and raisins after the spices. Place 2″ balls of dough on a cookie sheet, about 2 balls on a row. Cook for about 11 minutes.
  • Note: This recipe can be halved pretty easily to make about 6 cookies.

Interested in Soul Mates and Twin Flames? My new book is on Amazon, full of real life based stories and discoveries on what they are and how to know when you have found yours. Check it out on Amazon today!

Chicken and Vegetable Soup Recipe

Recipes, , ,
Source: Andrea Knight

Ingredients

  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (16 ounce) package frozen collard greens
  • 1 tablespoon dried oregano
  • 1 tsp cumin
  • 1 teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • 2 cans chicken broth
  • 1 large white onion, chopped
  • 4 large cloves garlic, minced
  • 2 pounds skinless, boneless chicken breasts, cut into chunks
  • 2 (16 ounce) bags frozen mixed vegetables

Directions

  • Bring chicken broth, onion, and garlic to a boil in a large pot. Reduce heat to low. Add chicken and simmer until juices run clear, about 10 minutes. Add mixed vegetables, tomatoes, collard greens, oregano, red pepper flakes, cumin, salt, and pepper. Simmer, stirring occasionally, until flavors combine, about 30 minutes.

Interested in Soul Mates and Twin Flames? My new book is on Amazon, full of real life based stories and discoveries on what they are and how to know when you have found yours. Check it out on Amazon today!

Whole Wheat Flour Tortillas recipe

Recipes, , ,
Source: Andrea Knight

Ingredients

  • 2 cups whole wheat flour 
  • 0.5 teaspoon salt
  • 1 teaspoons baking powder
  • 1 tablespoons vegetable oil or lard (preferred)
  • 2 tablespoons oil
  • 3/4 cups water

Directions

  1. Combine all dry ingredients. Add the lard or oil until it becomes like cornmeal. Add water to the mixture.
  2. Flour a surface and kneed the dough for 5 minutes. Divide the dough into 12 pieces and roll into balls. Set aside.
  3. Heat a skillet on medium high heat. Add 2 tablespoons oil to the pan. Roll out each ball on a floured surface into a tortilla shape using a floured or non-stick rolling pin. Cook each tortilla until cooked on each side. Dry the tortillas with paper towels so not too oily and stack under a paper towel to keep warm.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Instant Pudding Recipe with Almond Milk

Recipes, , , ,
Source: Andrea Knight

Ingredients

  • 2 cups almond milk, divided
  • 1 (3.5 ounce) package instant chocolate pudding mix
  • 2 teaspoons cornstarch

Directions

  • Pour 1 cup almond milk into a saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, for 3 to 5 minutes. Remove from heat. Keep stirring for 30 seconds.
  • Pour remaining almond milk into a bowl and add pudding mix to it. Mix with an electric mixer on low speed until very thick, about 90 seconds. Add cornstarch mixture to the pudding mixture. Mix at low speed for 90 seconds more.
  • Scoop into bowls or decorative dishes and serve.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Grilled Chicken Marinade Recipe

Recipes, , , ,
Source: Andrea Knight

Ingredients

  • 1 tablespoons liquid smoke flavoring
  • 1 tablespoons spicy brown mustard
  • 1/3 cup olive oil
  • 1/3 cup reduced-sodium soy sauce
  • ¼ cup lemon juice
  • 1 teaspoons ground black pepper
  • 1 teaspoons garlic powder
  • 2 skinless, boneless chicken breast halves, cubed and put on skewers

Directions

  1. Combine all ingredients in a bowl other than chicken. Stir well. Cube raw chicken and place in bowl. coat each piece. Put chicken and sauce in a bag to marinate for 2 hours.
  2. Preheat the grill for high heat.
  3. Oil grill grate with vegetable oil. Place chicken on skewers on grate. Cook 6 to 8 minutes on each side, until juices run clear.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Balsamic Brussel Sprouts and Cabbage

Recipes, , , , , , , , , , , , , , ,
Source: Cindy Mc

Ingredients

  • 1 ½ pounds Brussels sprouts, quartered
  • 2 cups cole slaw mix
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Method

  • Heat olive oil in a skillet over medium heat. Add onion and cook. Stir in garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes. Add cole slaw mix.
  • Mix in balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts and cabbage mixture. Stir until the sauce has covered the cabbage and brussel sprouts.

Dice

Copyright, Feathers 2019, All rights reserved.

Chicken and Pork Poblano Soup

Recipes, , , ,
Source: Andrea Knight

Ingredients

  • 2 tablespoons butter or Benecol (heart healthy)
  • ¼ cup chopped onion
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 2 boiled boneless, skinless chicken breast, shredded
  • 2 pork loins, cut into small cubes
  • salt and ground black pepper to taste
  • 5 poblano peppers
  • 2 cups chicken bone broth
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup colby jack cheese, shredded
  • ½ cup shredded sharp cheddar cheese
  • ½ cup salsa

Directions

  • Roast poblano peppers over a gas stove or grill until all sides are charred, 2 -3 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 30 minutes. Remove and discard skins, keep the peppers. Remove seeds if you’d like less spicy (recommended).
  • Combine chicken broth, cream cheese, cheddar and colby jack cheeses, and salsa in a blender. Blend until smooth.
  • Cook chicken and pork either in the oven or in a skillet. Cut and shred.
  • Peel the cooled poblano peppers. Add peppers to the blender and blend with the soup.
  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add broth and heat for 2 to 3 minutes. Add cooked chicken and pork and heat for 10 minutes more.
  • Season with salt and pepper and serve.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Sauteed Vegetables

Recipes, ,
Source: Andrea Knight

Ingredients

  • 1/2 cup slice zucchini
  • 1/2 cup sliced yellow squash
  • 1 – 2 slices of eggplant, skin removed
  • 1 red potato sliced
  • 2 baby carrots sliced
  • 1 tbsp light olive oil
  • sprinkle garlic powder
  • sprinkle onion powder
  • 1 tsp chives
  • sprinkle salt and pepper

Directions

  1. Heat olive oil in a large sautee pan. Place spices in oil. Place slices of veg on the spiced oil. Cook on both sides, maybe 4 mins on both sides. Serve with your entree or make it your entree. Great with sour cream.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Marinated Chuck Steak Recipe

Recipes, , ,
Source: Andrea Knight

Ingredients

  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon ground black pepper
  • 12 ounces boneless chuck steak

Directions

  • Place steak in a large resealable plastic bag. Add vinegar, olive oil, Worcestershire, soy sauce, garlic, rosemary, and pepper. Seal the bag. Marinate in the refrigerator for at least 3 hours, or overnight.
  • Remove steak from the marinade and shake off excess. Discard 1/2 of the liquid marinade.
  • Pour the remaining liquid into a large frying pan. Cook over high heat for 2 minutes. Add steak to pan. Reduce heat to medium-high and cook for 4 minutes. Flip steak; cook until steak is beginning to firm and is hot and slightly pink in the center, about 3 to 5 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.
  • Drain liquid from the pan.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Baked Italian Chicken Recipe

Recipes, ,
Source: Andrea Knight

Ingredients

  • 2 skinless, boneless chicken breasts
  • salt and black pepper
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 clove garlic, minced
  • 1 tsp parsley
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme

Directions

  • Combine olive oil, lemon juice, garlic, oregano, salt, pepper and thyme in a small bowl and coat chicken breasts. Marinate for 10 minutes at room temperature.
  • Preheat oven to 400 degrees F.
  • Place chicken breasts into a baking dish and pour additional marinade on top.
  • Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Enchilada Chicken Salad

Recipes, , , , , , , ,
Source: Andrea Knight

Great for those of you that want to eat keto but don’t want to lose your comfort foods. Bon apetit!

Ingredients

  • 1/2 cup enchilada sauce, canned, red
  • sprinkle chili powder
  • sprinkle cayenne powder
  • sprinkle cumin
  • sprinkle onion powder
  • sprinkle garlic powder
  • salt and pepper to taste
  • 2 chicken breasts
  • 1/2 cup shredded cabbage (using a cole slaw salad package works)
  • couple hearts of romaine, washed and diced.
  • a dolip of sour cream

Directions

  1. Heat a medium sautee pan to medium. If not non stick use olive oil and cook chicken, both sides until cooked through, maybe 10 minutes on each side. Remove chicken from heat and cut up into strips. Heat the same sautee pan to mid low, add the enchilada sauce, spices and the chicken. Stir and toss together until the chicken is coated. warm sauce for about 5 minutes.
  2. In a separate bowl mix together the romaine and cabbage. add the dressing of your choice, I recommend this one, a Chipotle Ranch Dressing. Add a side of sour cream for those that want it. Top with enchilada chicken.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Kodiak Almond Poppy Seed Gingerbread Power Pancakes

Recipes, , , , , , ,
Source: Andrea Knight

Ingredients

  • 1/2 cup Kodiak Almond poppy seed Power pancake dry mix
  • 1/3 tsp ground dry ginger
  • 1/2 tsp cinnamon
  • Sprinkle ground cloves
  • 1 tbsp molasses
  • 1 tbsp brown sugar or lakanto monk fruit sugar
  • Sprinkle rock salt, maybe 7 granules
  • 1 tbsp margarine or olive oil for pan
  • 1/8 tsp nutmeg
  • 1/3 cup half and half or almond milk

Directions

  1. Combine all ingredients above except margarine. Stir until thoroughly mixed and there is no dry flour left.
  2. Heat saucepan to just below Medium. Add margarine to pan.
  3. Scoop pancake mix into pan when margarine is melted, should make 2 pancakes.
  4. Flip when first side is browned, about 2-3 minutes, depending on your stove. Cook on 2nd side for 1-2 minutes or until browned.
  5. Serve with fruit, syrup, butter or whipped cream. I had them as is. Enjoy!

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Flour Tortillas recipe

Recipes, , , ,
Source: Andrea Knight

Ingredients

  • 2 cups all-purpose flour 
  • 0.5 teaspoon salt
  • 1 teaspoons baking powder
  • 1 tablespoons vegetable oil or lard (preferred)
  • 2 tablespoons oil
  • 3/4 cups water

Directions

  1. Combine all dry ingredients. Add the lard or oil until it becomes like cornmeal. Add water to the mixture.
  2. Flour a surface and kneed the dough for 5 minutes. Divide the dough into 12 pieces and roll into balls. Set aside.
  3. Heat a skillet on medium high heat. Add 2 tablespoons oil to the pan. Roll out each ball on a floured surface into a tortilla shape using a floured or non-stick rolling pin. Cook each tortilla until cooked on each side. Dry the tortillas with paper towels so not too oily and stack under a paper towel to keep warm.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Beet & Goat Cheese Spinach Salad

Recipes, , , , , , , , , , , , , , , , , , ,
Source: Andrea Knight

Ingredients

  • Pickled beets
  • 2 slices red onion
  • 1 roma tomato, diced
  • 2 cups spinach, fresh
  • 2 oz goat cheese
  • 1 diced chayote squash
  • 2 tbsps hummus
  • 1 diced cucumber
  • 2 tbsp of homemade Raspberry dressing

Method

Dice and slice all ingredients except the spinach, hummus, and goat cheese. Place everything in a bowl, offering hummus on the side. Hummus is a great pairing with this dish as well as the referenced raspberry dressing above. Enjoy!

Dice

Copyright, Feathers 2019, All rights reserved.

Walnut Cinnamon Fish Fry Recipe

Recipes, , ,
Source: Andrea Knight, Pecan Pepper fish fry with falafels

Ingredients

  • 4 fillets pollock or tilapia
  • salt and ground black pepper to taste
  • ⅓ cup all purpose flour
  • 1 cup buttermilk
  • 1 egg
  • ½ cup fish fry mix
  • ½ cup yellow cornmeal
  • 1 tablespoons ground walnuts
  • 1 tbsp cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Vegetable or peanut oil for frying
  • 1 tsp red pepper flakes (optional)

Directions

  • Season fillets with salt and pepper. Dust with 1/3 cup of flour.
  • Beat buttermilk and egg in a dipping bowl. Combine remaining flour, cornmeal, fish fry flour, ground walnuts, cinnamon, baking powder, and baking soda in another dipping bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
  • Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer. Dry on rack over paper towels.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Pecan Pepper Fish Fry Recipe

Recipes, , , ,
Source: Andrea Knight, Pecan Pepper fish fry with falafels

Ingredients

  • 4 fillets tilapia or catfish
  • salt and ground black pepper to taste
  • ⅓ cup all purpose flour
  • 1 cup buttermilk
  • 1 egg
  • ½ cup fish fry mix
  • ½ cup yellow cornmeal
  • 1 tablespoons ground pecans
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Vegetable or peanut oil for frying
  • 1 tsp red pepper flakes (optional)

Directions

  • Season fillets with salt and pepper. Dust with 1/3 cup of flour.
  • Beat buttermilk and egg in a dipping bowl. Combine remaining flour, cornmeal, fish fry flour, ground pecans, baking powder, red pepper flakes and baking soda in another dipping bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
  • Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer. Dry on rack over paper towels.
  • Mix 1/2 cup mayo and pickle relish for fish dipping sauce.

Interested in a love or future reading? Check out my phone and text readings in the menu above.

Safflower Cajun Fish Fry

Recipes, , , ,
Source: Andrea Knight

Ingredients

  • 4 fillets tilapia or cod
  • salt and ground black pepper to taste
  • ⅓ cup safflour
  • 1 cup buttermilk
  • 1 egg
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 2 tablespoons cajun seasoning (optional)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Vegetable or peanut oil for frying
  • 1/2 cup mayonnaise
  • 1/2 cup pickle relish

Directions

  • Season fillets with salt and pepper. Dust with 1/3 cup of safflour.
  • Beat buttermilk and egg in a dipping bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another dipping bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
  • Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer. Dry on rack over paper towels.
  • Mix 1/2 cup mayo and pickle relish for fish dipping sauce.

Interested in a love or future reading? Check out my phone and text readings in the menu above.