easy cooking ⋆ All Things B.A. Art

Lavender & Lemon Cookie Recipe With Lemon Honey Icing

December 6, 2023

Lavender & Lemon Cookies With Lemon Honey Icing, Cooking On The Fly With BA — BA’s Lavender Lemon cookies with honey lemon icing.

Lavender & Lemon Cookie Recipe With Lemon Honey Icing

I don’t know about you but winter kinda gets me down and really brings out the depression in me. I felt this year, I would combat my doldrums by cooking with fresh herbs and flowers during these winter months. Lavender & Lemon Cookie Recipe brings my spring and summer into winter with me, to keep me company.

Well today, I was having a not so great day. If you can believe it, I got a speeding ticket just five min. after I received my new drivers licence. (a great omen) A driver’s license that took me three trips to the DMV to receive. These days, I believe it’s harder to stay as a legal resident in this country than it is to get into this country. That’s another blog though, I digress. So having a bad day, I decided to sweeten my disposition and improve my attitude by inventing these lovely yum yums! They have been neighbor and husband approved and I hope you like them too. Enjoy.

BA’s cooking tips for the Lavender Lemon Cookie Recipe~

Spend the extra bucks and use a Meyers lemon. I lightly ice my cookies, so the icing recipe will actually do two batches of cookies. You can always put the extra in a container and save for a later time or just double up on the cookie recipe and do two batches at once, your neighbors and Co-workers will love you!

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Cooking On The Fly With B.A.

Iron Skillet Rosemary Chicken Recipe

November 25, 2023

Iron Skillet Rosemary Chicken Recipe

Seriously enjoying cooking in an iron skillet! Tonight’s brainstorm, is Iron Skillet Rosemary Chicken with Lemon and Asparagus.

Thin coating of olive oil in bottom of skillet, Throw in the oven to preheat both the skillet and the oven. (370 degrees)
While that’s happening, slice garlic, clean and cut asparagus, clean and cut up chicken (fairly big sections) grate zest of lemon and go cut some rosemary.
Pull skillet, lay down the rosemary and garlic. (Save a few slices)
Cover chicken with lemon zest and put chicken on top of rosemary and garlic.
Drizzle a little bit of olive oil over this.
Fill in open spaces and top with asparagus and saved garlic slices.
Add salt, black pepper and three small pats of butter.
Cover with tin foil, put back in the oven and Cook at 370 for 30 min.

The Finish line, wrapping it all up!

Pull the skillet, check to make sure chicken is done. Squeeze half a lemon over everything, cover and put in for another 5 min.
Plate. ** I may have to move to a new vegetable. I always seem to get asparagus that seems woody. Is there a secret to buying that? ***

Thank you so much for taking the time to check out my, Iron Skillet Rosemary Chicken Recipe. If you used it, I hope you enjoyed it. Did you make changes to it? Please leave a comment and let my know. You can check out my other recipes on my blog; COOKING ON THE FLY WITH BA. My recipes are super simple and really deliver in taste. Also, please take a min to peruse my STOREFRONT. I’m actually an artist, who loves cooking. Finally, I would love to see you on my FB PAGE. Feel free to reach out and join me there.

Have a splendid day in the kitchen!!

Peace, Love and Rocks,

B.A.

Cooking On The Fly With B.A.

Balsamic Eye of Round ~ sit down!!!!

November 7, 2023

Balsamic Eye of Round super easy crock pot recipe that delivers, Cooking On The Fly With BA

OH EMMMM G!! Balsamic Eye of Round.

We were so excited to try this Balsamic Eye of Round, I forgot to cook the green beans!!! It was off the chain. I never thought this cut of meat could become so tender! Five stars in this house!!!

3-4 lb or eye of round (trimmed the fat off)
Use 1 regular sized can of beef broth
Add 1 cup of balsamic vinegar
1 1/2 tablespoon worst shire
Use 1 1/2 tablespoon soy sauce ( i used low sodium)
1 1/2 tablespoon of honey
4 cloves of garlic
3-4 springs of rosemary
3-4 sprigs of thyme
1 teaspoon of red pepper flakes

DO NOT cook vegetables with meat. They get too vinegary.

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Cooking On The Fly With B.A.

BA’s Basic Basil Pesto Recipe

October 16, 2023

I have fallen in love with this Basic Basil Pesto Recipe. I made a huge batch and have been pulling it out of the freezer over the year. It is simply wonderful.

Basic Basil Pesto Ingredients

2 cups packed fresh basil leaves (place in processor)
1/2 cup toasted pine nuts (or walnuts) (place in processor)
4 cloves of garlic, minced (place in processor)
1/2 cup grated high quality parmesan cheese (preferably parmigiana -Reggiano) (place in processor)
1/2 teaspoon of salt (yep, place in processor)
1/2 teaspoon of freshly ground pepper (again, place in processor)

process away, then add 2/3 cup of extra virgin olive oil till mixture becomes a paste. Makes two cups.
If you are not going to use right away cover entire surface of pesto with a thin coat of olive oil to prevent discoloring. Will keep in refrigerator several weeks and will freeze up to two months.
FOR ADDED WAPOW….. add two tablespoons of tomato paste!

FOR XXX WAPOW THEN ADD HOT PEPPER FLAKES. It’s holy cow good!

Thank you so much for taking the time to check out my B.A.’s Basic Basil Pesto Recipe. If you used it, I hope you enjoyed it. Did you make changes to it? Please leave a comment and let me know. If you liked this recipe, you may want to look at my LAVENDER & LEMON COOKIES, You can check out my other recipes on my blog; COOKING ON THE FLY WITH BA. My recipes are super simple and really deliver in taste. Also, please take a min to peruse my STOREFRONT. I’m actually an artist, who loves cooking. Finally, I would love to see you on my FB PAGE. Feel free to reach out and join me there.

Have a splendid day in the kitchen!!

Peace, Love and Rocks

B.A.

Cooking On The Fly With B.A.

Hibiscus Bliss Cake Recipe

August 31, 2023

Hibiscus Bliss Cake, Cooking On The Fly With B.A.

Hibiscus Bliss Cake Recipe with

Cranberry Buttercream Frosting by B.A.

The neighborhood and the household have spoken! This Hibiscus Bliss Cake Recipe, hands down, surpasses all cakes I have ever made. The texture, the moistness, it will be half gone before you are done rolling your eyes in bliss.

A side note; if you are watching your sugar intake, this cake is so amazing, you don’t need the icing. The icing will blow your mind but the cake can stand on its own, it is that amazing. Cranberry Recipe , Cooking On The Fly With B.A.

The more important side note is; you will need my family cranberry sauce recipe for the frosting. And… I have not posted it yet. OOPS, sorry about that. Honestly, even if I did have it posted, you would be hard pressed to find cranberries this time of year (August). The only reason I have it made is, every year I freeze a batch or two. I have a fix though! All you have to do is take a favorite marmalade and use it in its place. The cranberry recipe will be up very soon.

What you will need for the Hibiscus Bliss Cake ( frosting instructions will come later)

2 cups of sugar (I use turbinado)
1 1/2 teaspoons of baking soda
2 cups of all purpose flour
1 teaspoon of salt
2 teaspoons of crushed dried hibiscus flowers
2 teaspoons of baking powder
1 cup of milk
1/2 cup of canola oil
2 large eggs
2 teaspoons of vanilla extract
1 cup of tea (I used a cranberry based tea. Pick something in the family of… NOT peppermint. You get the idea.

(Continue to Instructions)

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Cooking On The Fly With B.A.

Lemon & Orange Shortbread Cookies with Lemon glaze

January 30, 2023

Lemon & Orange Shortbread Cookies, Cooking on the fly with BA

Lemon & Orange Shortbread Cookies with Lemon Glaze

Well, when lettuce has been banned by the CDC, what is a girl to do but bake!

Continuing my theme this winter of cooking with ingredients that brighten my day, I have added Orange and Lemon to my shortbread recipe. I originally wanted to do all orange but my extract had gone dry. I dropped back for a punt and used a Meyer lemon instead.

B.A.’s cooking tips:

For these Lemon & Orange Shortbread Cookies, spend the money and use Meyers Lemons. They burst with flavor. Also, I like textures and I prefer to use sugar in the raw. It adds a little molasses hit and does not break down like white sugar, so there is an added crunch. You can use white sugar if you want. ALSO…. cooking shortbread is like watching an avocado ripen. You have about one min. to go from perfect to touch of burn. So… pay attention and watch those timers. I also like a smaller drop (two bite) cookie but if you prefer a larger one, go for it.

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Cooking On The Fly With B.A.

BA’s Split Pea Soup Recipe

March 4, 2022

BA’s Split Pea Soup Recipe

Every cook knows; every dish is only going to be as good as the ingredients that have been used! Hey, I’ve seen Chef’s Table!!! I joke but it is a rule I live by and it has proven me a winner time and time again and this BA’s Split Pea Soup recipe is no different!

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Cooking On The Fly With B.A.

BA’s Beet Towers Recipe

February 4, 2022

Cooking on the fly with BA. Roasted Beet Towers — As a side or a meal, these roasted beet towers hit the mark. Super easy to make and will wow with color and taste.

BA’s Beet Towers Recipe

The BA’s Beet Towers Recipe starts with, my friend Jonah Jay Jenkins roasted beet recipe. It’s unbelievably easy. I use both purple and gold organic beets. I love the color and I just think organic beets taste AMAZINGLY better than everything else!

don’t peel them, just wash them and chop off the stem/greens. You can use the stem and greens later for smoothies, or sautéed with olive oil and garlic!
rub each beet with olive oil
bake them whole in the oven (350- 375) for about an hour
when a fork can be pushed in with little resistance they are done.

Continue reading to make the towers..

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Cooking On The Fly With B.A.

Make it again, BA’s Mushroom Beef Stew Yum with Brussels & Beet salad

January 31, 2022

BA’s Mushroom Beef Stew

The first words out of his mouth were

“Oh My God, Babe!!”

I will take that as five stars. Super easy to make, hearty and flavorful. I will for sure be making this again.

BA Notes, before starting

I cooked the brussel sprouts, sweet potatoes and carrots separately but I don’t see why you couldn’t throw them all in. I just choose not too because I’m not a fan over overcooked veggies and I like to give the dish a more complex flavor by seasoning them differently. Also,this was my first time cooking a roast like this in a crock pot. I cooked it for 8 hours on low, it could have cooked another two with no problem. So next time, I will put it in over night and let it cook.

Well, I wish I could tell you what type of meat I used but, I can’t. It was a really lean, inexpensive piece, so I might say a top round. In the end I guess it doesn’t matter and you can use whatever you like. This is what you will need to cook the beef in the crock pot;

Hunk of meat (I used about a 3lb piece),
1 packet of dry onion soup mix,
2 small sweet onions,
two cans of mushroom soup (I used low sodium),
minced garlic,
olive oil, parsley, black pepper and red wine.

♦◊♦ I will say, my next time I will also be adding portobello mushrooms.

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Cooking On The Fly With B.A.

B.A.’s Coconut Cream Whip

January 29, 2020

Whole 30 compliant coffee creamer recipe B.A.’s Coconut Cream Whip

yes, folks, this is a “Whole 30” compliant recipe.

No sugar, No Dairy & Gluten free!

You can use this in your coffee as a creamer replacement. You may use this as a topping for your fruit, sweet potatoes, beets or anything else you can think of, the sky’s the limit!

I hope in the future to create a tasty little desert with this but until that time arrives, let’s just keep it compliant.

What you will need;

4 chopped, pitted dates

1 can of coconut cream (not milk)

2 tablespoons of rx almond nut butter

cinnamon

a blender, hand held or counter top

medium sized bowl

Read on for more info. (more…)