“Fried” Chicken – My Kids’ Favorite!


My kids LOVE when I make this “fried” chicken. The outside is toasted and crispy, and the inside is moist and juicy. We call this “FEB” chicken (after the order in which we coat the chicken: Flour, Egg, Breadcrumbs) and, while this chicken takes a couple of extra steps, I can count on the kids jumping in the kitchen with me to make this. They love to dredge it through the flour, dip it into the eggs, and coat with the breadcrumbs. I then sear it quickly in my cast iron skillet and finish baking it in the oven. 

“Fried” Chicken

  • 4 boneless chicken breasts

  • 1 cup whole grain flour

  • 1 egg

  • 1/2 cup milk

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasong

  • Salt and pepper to taste

  • 1/4 cup olive oil

Preheat oven to 350. Place chicken between wax paper sheets. Pound chicken into slices that are about 1/2″ thick. Place flour into a shallow bowl, place the egg and milk (whisk those together) into another shallow bowl, and do the same with the breadcrumbs, garlic, italian seasoning, and S&P. Heat half of the olive oil in a cast iron skillet (or other oven-safe pan) over medium heat. Place a piece of chicken in the flour, flipping once to coat both sides. Then dip it into the egg mixture, once again making sure the whole breast is coated. Let any excess egg drip off the chicken and then place in the seasoned breadcrumbs. Turn over and place the other side of the chicken into the breadcrumbs. Repeat with the other breasts placing them to the side until all all coated.

Crank up the heat a bit on the skillet and allow to heat up for about 2-3 min. Sear 2 breasts at a time by placing them carefully in the pan. (Not anymore than 2 or the temp of the oil drops too much and they won’t brown.) Let the first side brown for 2-3 min. and then flip to the other side cooking another couple of minutes. Remove from pan and set aside. Add remaining oil and allow it to heat up. Repeat the searing process with the other 2 pieces and then add the first 2 breasts back into the pan with the current ones. Place pan into oven and bake 20-30 min. depending on the thickness of your chicken. Remove from oven when a meat thermometer reads about 150-155. Pull pan out of the oven and allow chicken to rest for 5-10 min.

Serve with one of my 52 salads!

Banana Nut Stuffed Dates


My family loves dates. They are naturally sweet (so a few go a long way) yet are high in fiber, potassium, magnesium, manganese, and B6 vitamins. I chose to stuff these dates with more potassium (banana) and more manganese (almonds) with a hint of orange. Yep. These were a hit in our home for an after-dinner treat.

Banana Nut Stuffed Dates

  • 20 Dates (I used medjool dates)

  • 1 banana

  • 1/2 cup raw almonds

  • 1 small orange

  • 2 Tablespoons ground flax

  • 1 teaspoon honey

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon cinnamon

Place almonds into a glass jar. Zest and juice the orange and pour over the almonds. Allow to soak for at least an hour. Place almonds and liquid into a food processor. Turn on food processor and allow to run until the almonds are finely ground. Add in banana, flax, honey, vanilla, and cinnamon. Process until thoroughly combined. Slice dates in half and remove pit if they are present. Fill each date with about a teaspoon or so of the banana nut mixture. Garnish with orange zest. Serve immediately or cover and refrigerate until ready to serve. Allow them to sit out for about 10 minutes so the dates soften up a bit.

Homemade Peanut Butter

Homemade nut butters are not time-consuming to make…the food processor does all the work! It takes about 5 minutes or so for the nuts to grind into the creamy butter consistency. For peanut butter, you need to use dry roasted nuts. BUT BE CAREFUL! Some brands use preservatives (yes, Planters is one of them) so I actually buy the dry roasted peanuts at Aldi because the ingredients are: Peanuts. :)

IMG_0682Homemade Peanut Butter

  • 4 cups dry roasted peanuts

  • Pinch of salt

  • Additional peanuts, honey, cinnamon, raisins (optional)

Place peanuts and salt into the food processor. Start the food processor and allow it work for about 2 minutes. Scrape down sides and turn on again allowing it to work for another couple of minutes until it reaches the desired consistency. If you would like chunky peanut butter, place in an additional cup of peanuts and pulse. You can add in a touch of honey, cinnamon, raisins, or whatever else you like with your peanut butter. Yields 2 cups. Store in a mason jar in the fridge for one month.

Use this peanut butter to make cranberry and white chocolate cookies!


Passionately Dancing for Him

A post from a guest blogger: My daughter, Aleyah. <3

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Aleyah Terry

Chicken Fried Rice (On My “Hibachi” Grill)

IMG_1245After Anna’s party the other night, I had some leftover grilled chicken teriyaki. Therefore, on the crazy Monday night schedule that we keep, I was able to reach into my freezer, pull out frozen brown rice, broccoli, and organic corn and grab the chicken, carrots and eggs from the fridge to make this quick dinner…

 Chicken Fried Rice

  • 2 cups cooked chicken, shredded or chopped

  • 3 cups brown rice, cooked

  • 2 eggs, beaten

  • 1/3 cup onion, diced

  • 1/3 cup organic corn

  • 1/3 cup carrots

  • 1/3 cup chopped frozen broccoli

  • 1 garlic glove, minced

  • 3 tablespoons coconut oil

  • 2-3 tablespoons organic, reduced-sodium soy sauce

  • 1 teaspoon ground coriander

  • pepper to taste

Heat coconut oil on a griddle over medium-high heat. Add carrots, onion, and garlic and saute for 5 min. Add corn and broccoli and heat through. Push veggies to the side. Pour beaten eggs onto griddle and cook, chopping them after they are no longer runny. Add chicken, rice and veggies to the griddle. Pour soy sauce over the mixture and sprinkle on coriander and pepper. Mix together and heat through. Serve with extra soy sauce or leftover homemade teriyaki sauce.

Mocha Cherry Truffles


Yes, you can enjoy Valentine’s Day without packing on a few extra pounds. I made these with my Valentine baby, Anna, in mind. She LOVES cherries and chocolate. And what’s more “Valentiny” than truffles? Here is our “secret” recipe…from our hearts to yours!

Mocha Cherry Truffles

  • 2 cups raw cashews

  • 1 cup dried cherries

  • 5 dates

  • 1/4 – 1/3 cup brewed coffee

  • 1/4 – 1/3 cup water

  • 1/4 cup cacao powder

  • 1/4 cup whole grain flour (I used millet)

  • 1/2 teaspoon vanilla

  • Extra cacao powder

  • Unsweetened shredded coconut 

Place cashews into a jar and pour enough water and coffee (in equal amounts) over them to completely immerse the nuts. Allow to soak at least an hour. After soaking, place cashews (and the liquid) into a food processor and process until ground. Add in cherries and dates. Mix until blended. Add in cacao powder, flour, and vanilla. Mix again, scrape down sides, and mix one last time. Mixture should be thick and moist – like peanut butter. Remove from processor and place in refrigerator to chill for about 30 minutes. Place cacao powder and coconut into two separate bowls. Take mix out of fridge. Line a platter with wax paper. Roll mixture into 1 or 1.5″ balls and then roll each ball around in your choice of cacao powder or coconut until coated all around. Place on lined platter and refrigerate until ready to serve. Makes about 10-12.


The 1905 Salad – “A Salad For Each Week” #52

Well, I made it! 52 salad recipes – one for each week of the year! It took me longer than a year, but I am a wife of a full-time minister and student, the mom to three active kids, an avid exerciser, and a cooking addict. My time is stretched between so many different activities. While I would love to post all that I do and create, it’s just not possible. But I am thankful for what I do find time to share. I think I saved the best salad for last. This for sure is one of my all-time favorites!

If you’ve ever had the opportunity to dine at one of the Columbia Restaurants, then the 1905 Salad will be familiar to you. If you are not from Florida, I am so sorry that you can’t experience a meal here. The traditional Spanish/Cuban meals are out of this world! From black beans and rice to paella, each dish is tantalizing, and the service is impeccable. The 1905 salad is even unique in that they make it table side- a salad made just for you! This salad is served with ham or turkey and swiss cheese, spanish olives and tomatoes and swimming in an olive oil/lemony garlic dressing. At home, I typically add artichoke hearts (love lemon and garlic with artichokes!), leave out the cheese, and will add in meat if I am looking for this to be my main dish. Here is how I make my “1905” dressing:

1905 Salad Dressing

3/4 cup extra virgin olive oil

1 lemon, juiced

1/4 cup red wine vinegar

2 teaspoons Worcestershire sauce 

3-4 garlic cloves

1 tablespoon Parmesan cheese

1 teaspoon dried oregano

Salt and pepper to taste

Place all ingredients into a food processor and process until smooth. Begin to process again and slowly pour in the olive oil. Store in an airtight, glass container in the fridge for 1 week.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

  40. Thanksgiving Salad

  41. Carrabba’s Creamy Parmesan Salad

  42. Breakfast Salad

  43. Broccoli and “Bacon” Salad

  44. Cucumber Salad

  45. Roasted Beet, Nut and Feta Salad

  46. Butternut Squash and Green Bean Succotash

  47. Grilled Smoky Spanish Salad Seared

  48. Seared Brussels Sprouts and Butternut Squash over Swiss Chard 

  49. Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette

  50. Egg Salad

  51. Chocolate Kale Chips



Cranberry and White Chocolate Valentine Cookies

I often make these chickpea cookies for the kids with mini chocolate chips. I place the extra cookies into a container and keep them in the freezer for school snacks for the week. We decided to dress these cookies for Valentine’s Day, and the vote is that these are better than the “plain” chocolate chip ones.


Valentine Chickpea Cookies

  • 3 cups chickpeas (cook your own and freeze the rest for a later use – like another round of cookies!)
  • 1 1/4 cup all-natural nut butter (we prefer almond or peanut)
  • 1/2 cup honey or pure maple syrup
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips

Preheat oven to 350. Place chickpeas into a food processor and process until crumb-like. Add in nut butter, honey, vanilla, powder, and cinnamon and mix until it forms a sticky dough. Place into a mixing bowl and then fold in cranberries and chips. Form into 1.5-2″ balls and place onto a cookie sheet. Slightly flatten with the palm of your hand. Bake 10 min. Makes 15-20. 

Pizza Snack Mix – Your New Super Bowl Favorite

IMG_1113Not too long ago, Joel had spent some of his money on the pizza-flavored Goldfish crackers. These aren’t the worst snack for him to have bought, but definitely not one of my preferences. Here is the ingredient list: 

Wheat Flour Unbleached Enriched ( Flour , Niacin Vitamin B3 , Iron Reduced , Thiamine Mononitrate Vitamin B1 , Riboflavin Vitamin B2 , Folic Acid Vitamin B9 ), Vegetables Oil ( Canola Oil , Sunflower Oil , and/or , Soybeans Oil ) , Tomatoes Paste , Salt , Contains 2% or less of the Following: ( , Dextrose , Tomatoes Powder , Cheese Cheddar ( Milk Pasteurized , Cheese Culture , Salt , Enzymes , Water , Salt ) , Yeast , Garlic Powder , Spices , Onions Powder , Leavening (Baking Soda , Monocalcium Phosphate , Ammonium Bicarbonate ) , Cheese Parmesan Enzyme Modified , Cheese Romano Enzyme Modified ( Milk , Cheese Culture , Salt , Enzymes , Calcium Chloride ) , Whey , Paprika Extractive , Color(s) , Basil , Citric Acid

The soybean and canola oil and modified ingredients are what I typically steer clear from. BUT, since Joel loved the flavor so much, how could I not set out to make my own?! So here is what the kids and I concocted this week in the kitchen with the end result leading to “2 thumbs up”. 

Pizza Snack Mix

  • 3 cups organic pretzels (I used Whole Foods brand)

  • 3 cups square cheddar crackers (I used Annie’s)

  • 1/4 cup extra virgin olive oil

  • 2 teaspoons tomato paste

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon onion powder

Preheat oven to 325. Whisk oil, paste, garlic, oregano, and onion powder in a large mixing bowl. Add in half of the pretzels and crackers and stir for a moment or so. Add in the remaining pretzels and crackers and stir until all pieces are coated. Spread on 2 baking sheets (line with foil first and spray with oil for easy clean up) making sure they are in a single layer. Bake for 10 min. and then stir. Bake an additional 10 min. Pull out of oven and let cool for about 10 min. Serve or store in air-tight container.

Grilled Cheese Pomodora



One of my favorite parts of a day off of school is that I get to make lunch with my kids. Today’s request was grilled cheese (they love getting a WARM lunch on these days rather than lunchbox fare), but I introduced them to a sandwich that was a popular menu item at one of Melbourne’s longest-lasting downtown restaurant – Pop’s Casbah. The Kigmy Sandwich was a gooey grilled cheese with chili in it. Their chili/cheese/bread combo definitely wasn’t whole, clean, or lean, but there is always a way to make a dish healthier so I did just that. From our spaghetti dinner the other night, I had leftover meat sauce which was loaded with all kinds of goodness – sweet potatoes, squash, lentils, and ground flax. With the sauce, some cheese, and a Food for Life Sprouted Grain english muffin, I recreated the Kigmy into a nutrient-rich lunch for my crew – and they loved it! (Even Anna who is my “don’t combine my foods together” eater). You can even finish off this lunch with a twist on their famous peanut butter pie by making my Peanut Butter Cup Cheesecake. I don’t think you’d have room for dinner though. :)

Kigmy Sandwich

  • Food For Life English Muffin

  • 2 slices of your favorite cheese (we used Munster)

  • 1/4 cup leftover spaghetti sauce

  • Earth Balance soy-free butter spread

Heat skillet. Butter the top and bottom of the english muffin. Place a slice of cheese on one side of the English muffin. Top with spaghetti sauce and place the other slice of cheese over the sauce. Stack the other half of the english muffin on top and place on griddle. Cook over medium heat about 4-5 minutes per side or until cheese is melted and muffin is browned to your liking. Slice in half and serve. 


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