easy recipe ⋆ All Things B.A. Art

Cool Brews with B.A.

January 22, 2024

BAs Cool Brews Cool Brews with B.A.

Ahh, coffee! I am not sure if I am into the actual taste of coffee or if I am just in to the ceremony of it all. The standing around waiting for it to brew. Getting my cup prepared; rationing out my sugar, getting the cream out and in the winter, so my brew doesn’t turn ice cold when it is poured, I will warm my cup up. Then, there’s that moment of the pouring from the pot to the cup. That sound, with all of its anticipation, coupled along with the steam rising and the savory aroma, mmmm. What a divine moment. It does it’s very best to beckon me to come to and join the day.

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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.

B.A.’s Sweet Potato Mash, (Whole 30 Compliant)

March 23, 2023

B.A.'s Sweet Potato Mash

B.A.’s Sweet Potato Mash

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

No sugar, No Dairy & Gluten free!

It’s so delicious, you won’t have to tell them it’s healthy.

This recipe really needs no spices added but sometimes I will change this up a bit using spices. Tonight I added curry but you may want to try out cinnamon, cardamom…. or just whatever you fancy. Be creative!

What You Will Need;

4 large sweet potatoes. I personally think the organic ones taste sweeter

1/4 cup of coconut milk

3 – 4 teaspoons of ghee (you can use butter if you are not doing Whole 30)

salt, to taste.

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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.

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…)

Cooking On The Fly With B.A.

Easy Ghee Recipe, Cooking on the Fly with B.A.

January 13, 2020

Easy Ghee Recipe, Cooking On The Fly With BA Easy Ghee Recipe from Cooking on the Fly with B.A.

Truth is, all Ghee recipes are easy! However, after making this, I am inclined to morph it a bit and add my own herbs to it and give it a bit of a B.A kick. I encourage you to do this as well.

After starting a round of “Whole 30”, I am learning so much about food. Ghee, in stores, is a little pricey and I have ventured out to make my own. It is super easy and the taste far exceeds butter. Ghee is a form of clarified butter, the difference is, it has simmered a bit longer on the stove and the milk solids have browned and sunk to the bottom of the pan.

Continue reading for recipe…

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