Showing posts with label cook with me. Show all posts
Showing posts with label cook with me. Show all posts

7.03.2022

3 Connoisseur Secrets: One Outfit, One Menu, One Beautiful Practice

1:25 PM 1 Comments

 


Welcome to a new series on my channel: 3 Connoisseur Secrets. In today's video I’m sharing one outfit, the recipe for a delicious meal, and the beautiful art of letter writing and haiku.


I chose the name for my blog, the Daily Connoisseur because I like to explore the fine art of living and a connoisseur is an expert judge in matters of taste. Did you know that you are a connoisseur? Your taste might be vastly different than mine, but you love beauty and style and you are an expert judge on your own signature style too.


SKYE Fae striped cardigan Jennifer20 20% off
Lilysilk Camisoles Daily15 for 15% off
Miranda Frye Crawler earrings Jennifer10 for 10% off
Miranda Frye silver cuff bracelet Jennifer10 for 10% off

Today’s outfit is casual and comfortable but stylish at the same time. I’m inspired by nautical looks, especially in the summertime. I’m wearing the Fae striped cardigan by SKYE, and these gauzy shorts by Michael Stars. My quilted flats are by John Josef. Under my cardigan I’m wearing this lace silk camisole by Lilysilk. I tuck the camisole into the high wasted shorts. Jewelry is something I pay attention to every day, even if I’m not planning on leaving the house. I love looking at my wrists and seeing a great watch and a pretty bracelet. Or catching a glimpse of my necklace and earrings in the mirror. Jewelry feels like a royal adornment, even if it’s casual. All my jewelry today is by Miranda Frye. I’m wearing the crawler earrings, The Marlowe Chain and gothic letter charm, and the Miranda Frye cuff bracelet with my tag Heuer watch. Clean and simple jewelry for this streamlined look. On my nails is the illuminating nail concealer by London town.



This look is inspired by Coco Chanel, who made wearing Breton stripe sailor shirts fashionable. This is her in 1928. I’m ready to start my day of adventure.

And now for the beautiful meal...

Air Fryer Chicken with Tropical Salsa & Coconut Rice

Air Fryer Chicken with Tropical Salsa & Coconut Rice

Yield: Serves 6 - 8

Ingredients

Coconut Rice in Rice Cooker
  • 2 cups of basmati, jasmine, or plain white rice
  • 2 cups of water
  • 1 14oz can coconut cream
  • pinch of salt
  • Shredded coconut for garnish (optional)
Air Fryer Chicken Tenders
  • 12 - 16 chicken tenders
  • 2 large eggs, beaten
  • 1 tsp seasoned salt
  • 1 1/2 cups panko bread crumbs
  • 1 Tbs paprika
  • salt and pepper
Tropical Salsa
  • 1/2 papaya, peeled, de-seeded, and chopped
  • 1 avocado, chopped
  • 1/2 red onion, chopped
  • 1 mango, cubed
  • 1 large tomato, chopped
  • 1/3 cup hearts of palm, chopped
  • 1 large handful cilantro chopped
  • zest and juice of one lime
  • salt and pepper to taste

Instructions

Rice Cooker Coconut Rice
  1. Place 2 cups of basmati, jasmine, or plain white rice in your rice cooker, along with two cups of water, and one can of coconut cream. Add a pinch or salt. And press on.
  2. When the rice is finished, press in a ramekin and turn upside down on a plate so the rice appears in a dome- shape. Top with shredded coconut, if desired.
Air Fryer Chicken Tenders
  1. Prepare two dishes for dredging. In the first dish place the two raw eggs, scrambled. In the second dish, place panko bread crumbs, paprika, and seasoned salt.
  2. Sprinkle the chicken tenders with salt and pepper. Take the chicken tenders and first dip them in the egg wash and then in the bread crumbs to coat and repeat this process for all the tenders.
  3. Preheat the air fryer to 400 degrees. When it is ready, spray the inside of the air fryer with cooking spray and place the chicken in. Cook for ten minutes, flipping half way through. The internal temperature of the chicken should be 164 degrees F. Cook longer, if chicken has not reached this temperature.
Tropical Salsa
  1. Let it be noted that any combination of preferred ingredients can be used here. This recipe shares the fruits, vegetables, and herbs I used for this particular preparation.
  2. Peel and de-seed the papaya. Chop the papaya in cubes and place in a large bowl. Add chopped avocado, chopped red onion, cubed mango, tomato, cilantro, chopped hearts of palm, lime, salt and pepper.
  3. Stir all ingredients together and allow to sit for at least 30 minutes. Serve with the chicken and rice.

And now to make the banana cream pie dessert cups.

Banana Cream Pie Dessert Cups

Banana Cream Pie Dessert Cups

Yield: 4 - 6

Ingredients

  • 1 packet graham crackers
  • 2 Tbs melted butter
  • 2 cups prepared vanilla pudding
  • 10 Nilla wafers, crushed
  • 2 - 3 bananas, sliced

Instructions

  1. Crush the graham crackers and place them in a large bowl. Pour melted butter on top and mix until combined. Place a small layer in the bottom of each dessert cup.
  2. Top the graham cracker with vanilla pudding.
  3. Place sliced bananas in a ring on top of the pudding and top with crushed Nilla wafers. Enjoy!


And now for our beautiful thought. An old friend of mine sent me a letter with Japanese calligraphy kanji and wrote me a haiku. It was so fun to receive in the mail. I’m returning the gesture now and coming up with a Haiku of my own to send. I also need to send off two letters. While I’m writing my letters let’s explore the haiku. Haiku is a type of short form poetry originally from Japan. Traditional Japanese haiku consist of three phrases that contain a kireji, or "cutting word", 17 on in a 5, 7, 5 pattern, and a kigo, or seasonal reference. I’m not as familiar with writing Haikus so I looked up some of the best haikus ever written to see what makes them so special. Here are a few of my favorites:

“A Poppy Blooms” by Katsushika Hokusai
I write, erase, rewrite
Erase again, and then
A poppy blooms.

“Over the Wintry” by Natsume Sōseki
Over the wintry
Forest, winds howl in rage
With no leaves to blow.

“The Old Pond” by Matsuo Bashō
An old silent pond
A frog jumps into the pond—
Splash! Silence again.
 I finish my letters and write my haiku. I won’t share it on here… that’s for my friend. But perhaps I’ll write one for you too. I need to practice more. Have you ever written a haiku? If you’d like to share it with us, leave it in the comments. And also, I promise you I’m normally an expert at sealing wax. But this one completely got away from me haha. Oh dear!

🗝 Stationery
Stationery Xpress for monogrammed stationery
 I hope you enjoyed today’s video. Thank you to ButcherBox for bringing it to us: Click my link below and sign up for ButcherBox today to get ribeyes for a year. Keep calm and remain classy and I will see you in my next video.

Thank you to Butcherbox for bringing us today's video.


News
📍 Lessons from Madame Chic hardcopies are finally back in stock! Pick up your copy today ♥️


📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

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Comment of the Week

D. Agnes writes, "A few months ago, I committed to always keeping fresh flowers in my dining room and bedroom. It's been such a joy. I find that it also keeps me from growing bored with the aesthetic impact of those spaces, as someone who craves novelty."

D. Agnes, that is a wonderful, manageable way to freshen up the decor. I love it!


I hope you enjoy this new series on the Daily Connoisseur and that it gives you inspiration for the week. Happy Independence Day! Love, Jennifer 


NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.


Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

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FTC: This post is sponsored by ButcherBox. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 
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6.20.2022

Easy Salmon Recipes Every Cook Should Know

8:04 AM 3 Comments

 


I'm sharing three easy and delicious salmon recipes you can make from a large roasted salmon filet in today's video. 


I'm roasting a large filet of salmon in the oven for 20 minutes at 400 degrees F. We will use this salmon filet to make all the recipes below. These recipes are a wonderful way to make the salmon stretch to create multiple meals. 



Salmon Quiche is a delicious and satisfying way to enjoy salmon. The quiche crust is easy to make too with a few simple ingredients. 

Salmon Quiche

Salmon Quiche

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

Ingredients

Quiche Crust
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water
Salmon Filling
  • 1 medium onion, chopped
  • 1 Tbs minced garlic
  • 1 Tbs butter
  • 2 cups shredded cheese (Swiss or Italian)
  • 1 - 1 1/2 cups cooked salmon (14oz)
  • 1 tomato, sliced
  • 5 eggs
  • 2 cups half and half
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs parsley, chopped

Instructions

Crust Instructions
  1. In a large bowl combine the flour and salt and mix until combined. In a separate container, combine the olive oil and cold water and whisk. Pour into the flour and mix together with a rubber spatula, and eventually knead with your hands until the dough is moist and in a ball. Press the crust into a deep dish pie pan and set aside.
Quiche Instructions
  1. Preheat the oven to 350 degrees F.
  2. Sauté onion and garlic in butter in a small skillet until slightly brown. Place the cooked onions and garlic in the bottom of the prepared crust. Flake the cooked salmon with your fork and place on top of the onions. Sprinkle cheese on top of salmon (reserving some of the cheese to sprinkle on top). Place the sliced tomatoes on top.
  3. In a small bowl, whisk the eggs, cream, parsley, salt and pepper; pour over salmon mixture. Top with an extra sprinkling of cheese. Bake at 350° for 50- 55 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. This makes a great breakfast as well.

Creamy Salmon Angel Hair Pasta has spinach, capers, lemon, cream... What's not to like? My daughters asks for this dish again and again. 

Creamy Salmon Angel Hair with Spinach

Creamy Salmon Angel Hair with Spinach

Yield: 8
This delicious pasta has a creamed spinach taste and the added salmon and capers make it delightful.

Ingredients

  • 12 ounces angel hair pasta
  • 2 - 3 cups of spinach
  • 1/2 medium onion, chopped
  • 4 cloves of roasted garlic (optional)
  • 1 Tbs extra virgin olive oil
  • 2 salmon fillets, cooked
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1-1/4 cups heavy cream
  • 1/2 cup white wine
  • 1 teaspoon grated lemon zest
  • Juice of one lemon
  • A small handful of parsley, chopped
  • 2 Tbs capers
  • Parmesan cheese (optional)

Instructions

  1. Boil water for pasta and cook according to the package directions. Add spinach in the boiling water one minute before pasta is finished cooking. Drain pasta and spinach and set aside.
  2. While the pasta is cooking, sauté onions and roasted garlic in olive oil in a skillet on medium heat until the onion is browned. Add cream, wine, capers, lemon zest, and half a squeezed lemon (reserve the other half for a final topping), chopped parsley, salt and pepper. Cook for 5 minutes on low heat, until sauce is thickened. Add the flaked salmon. Stir to combine. Add the cooked pasta and spinach. Top with extra lemon juice and parmesan cheese, if desired.

Sesame Salmon Lunch Bowl This is an easy way to serve leftover salmon. Use whatever vegetables and fruits you have on hand. The key is in the dressing. I love the sesame dressing from Yo Mama's. 

Sesame Salmon Lunch Bowl

Sesame Salmon Lunch Bowl

Use your favorite toppings on this delicious and easy-to-assemble salmon bowl.

Ingredients

  • Rice, cooked (white, brown, or any kind you prefer)
  • Cooked salmon
  • Sesame or Teriyaki marinade or sauce
  • Avocado, sliced
  • Mango, peeled and sliced
  • Cucumber, sliced
  • Carrot, sliced
  • Sugar Snap Peas
  • Cilantro and chopped green onion (optional)
  • Sesame seeds for topping

Instructions

  1. There are no measurements in this recipe as it depends on how many bowls you are making. Fill each bowl with desired amount of rice. In a separate container, mix cooked salmon with desired sauce (sesame and teriyaki sauces work well here... Use 1 to 2 Tbs per salmon filet). In an attractive manner, lay the toppings on top of the rice in "stripes". Drizzle extra sauce on top. Top with chopped cilantro and sliced green onions and sesame seeds. Enjoy!





Thank you to Misen for sponsoring today's video. Get 20% off site-wide today, plus FREE shipping on orders $75+.

News
📍 Lessons from Madame Chic hardcopies are finally back in stock! Pick up your copy today ♥️

📍 The Chic Assignment will premiere this Saturday.

📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 

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Comment of the Week
Linda writes, "Love your books and videos. You are a gem in this world of crassness. Thank you! I have been doing IF naturally forever. When I was younger, I took a lot of harassment about not eating breakfast or skipping lunch if I eat a brunch — basically follow a 2-meal plan and rarely snack. I also serve dinner at 5:00-5:00 and always have done. So it’s wonderful to receive validation for what I intrinsically knew. I weigh what I did in high school, moderately exercise daily, and eat healthy (cut the sugar!!). Having meaningful activities that stimulates you is important too. I am 69 and never sick and on NO medication. Neither is my husband, 76, and he credits me for the compliments we receive about how young and vital we look. Life is very good."

Hi Linda, thank you for your comment. I enjoyed reading about your health plan at 69. May you and your husband continue to enjoy great health!

I hope you enjoyed today's video. If you make the salmon dishes, let us know how they turned out. Also, let us know what your favorite salmon recipe is. Your comment could be chosen as comment of the week.


NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.


Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home


FTC: This post is sponsored by Misen. This post may also include affiliate links, including Amazon affiliate links. Thank you for your support. 
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5.09.2022

The Best Air Fryer Recipes | What's for Dinner?

6:24 AM 0 Comments


 I hope you had a wonderful Mother's Day weekend! I'm sharing 4 excellent and easy air fryer recipes in today's What's for Dinner video. 


I've grown to love my air fryer even more over time. The key with the air fryer is this: you need some good recipes in order to regularly use it. I've been experimenting with a lot this spring and am sharing four easy, yet delicious recipes for you in today's video. This is the air fryer I use. You can also find them in abundance on Williams Sonoma. 


Air Fryer Coconut Shrimp with Apricot Cider Sauce

Coconut shrimp is one of my favorite things to order at restaurants. This air fryer version is healthier than the deep fried versions and the apricot cider sauce is so easy to make. 

Air Fryer Coconut Shrimp with Apricot Cider Sauce

Air Fryer Coconut Shrimp with Apricot Cider Sauce

Yield: 4 - 6

Ingredients

Coconut Shrimp
  • 1 lb uncooked large shrimp, peeled and deveined
  • 1 cup sweetened shredded coconut
  • 1/4 cup panko bread crumbs
  • 2 large egg whites
  • pinch of salt and pepper
  • 1/4 cup flour
Apricot Cider Sauce
  • 1/3 cup apricot jam
  • 1 Tbs cider vinegar
  • Dash crushed red pepper flakes

Instructions

  1. Preheat air fryer to 375°. In a small bowl, mix together the apricot jam, cider vinegar, and red pepper flakes. Set aside.
  2. Set up three shallow bowls. In the first one, place the flour. In the second bowl, place the egg whites, salt and pepper. In the third bowl, mix the coconut and bread crumbs. Dip each shrimp in flour, then egg white mixture, and finally in coconut mixture.
  3. Place shrimp in a single layer on greased tray in air fryer basket. If your air fryer has a "shrimp" option, use that to cook the shrimp, flipping shrimp over half way through when the air fryer tells you to "shake" the basket. If not, cook the shrimp for 4 minutes, then turn over and continue cooking until coconut is lightly browned and shrimp turn pink, about 4 more minutes.
  4. If you make 1 lb of shrimp you will need to cook them in two batches as most air fryers only take around 1/2 lb at a time.
  5. Serve shrimp with dipping sauce. Enjoy!
Air Fryer Taco Pasties 
This delicious taco biscuits would make a great packed lunch or picnic. They are delicious with a side salad and would be great with salsa too! 
Air Fryer Taco Pasties

Air Fryer Taco Pasties

Yield: 8

Ingredients

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 3 Tbs taco seasoning (or one envelope)
  • 2 tubes refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 2 scallions, chopped

Instructions

  1. In a large skillet, cook beef and onion over medium heat until browned, about 5-7 minutes, breaking into crumbles. Drain the fat. Add taco seasoning, and scallions and stir. Allow the mixture to cool slightly.
  2. Preheat air fryer to 350°. Flatten half the biscuits into 4 inch circles. Place 1/4 cup meat mixture onto each biscuit circle and then sprinkle each with 1/4 cup cheese. Flatten remaining biscuits; place over filling and pinch edges to seal tightly. Grease the basket in your air fryer. In batches, place puffs in a single layer in greased air fryer. Cook until golden brown, 12-15 minutes.
Air Fryer Apricot Glazed Salmon
This is the easiest way to make salmon and the glaze is superb! 

Air Fryer Apricot Glazed Salmon

Air Fryer Apricot Glazed Salmon

Yield: 4

Ingredients

  • 4 salmon filets
  • 1/2 cup apricot preserves
  • 2 Tbs soy sauce
  • 1 tsp garlic powder
  • chopped scallions for garnish

Instructions

  1. Preheat your air fryer to 400 degrees.
  2. Mix the apricot preserves, soy sauce, and garlic powder together. Brush over the salmon.
  3. Grease the basket of the air fryer by spraying it with cooking spray. Place the salmon, skin side down in the air fryer. Press the "fish" setting and allow to cook accordingly. If you do not have a fish setting, you will cook the salmon for around 7 - 9 minutes at 400 degrees F.
  4. Heat the remaining glaze over low heat and pour on top of the cooked salmon for extra sauce, if desired. Top with chopped scallions. Enjoy!
Creamy Pasta with Air Fryer Scallops
Cooking scallops in the air fryer is so easy and they come out perfectly every time. 

Creamy Pasta with Air Fryer Scallops

Creamy Pasta with Air Fryer Scallops

Yield: 6

Ingredients

  • 1 lb scallops
  • 1 tsp paprika
  • 2 tsp lemon pepper seasoning
  • 16 oz angel hair pasta
  • 1/4 cup melted butter
  • 1/4 cup chopped parsley
  • 1/4 cup heavy cream
  • juice from one lemon
  • zest from one lemon
  • salt and pepper to taste

Instructions

  1. Pat the scallops with a paper towel to remove all moisture.
  2. Preheat the air fryer to 400 degrees F
  3. Season the scallops with paprika and lemon pepper seasonings.
  4. Spray the basket of the air fryer with cooking spray.
  5. Cook scallops at 400 degrees F for 6 minutes, flipping them half way through.
  6. Meanwhile boil the angel hair pasta according to the package directions. Drain.
  7. Pour the melted butter on top of pasta. Stir. Add chopped parsley, lemon juice, heavy cream, zest from lemon, and salt and pepper to taste. Stir until all ingredients are fully combined and pasta is creamy. Top with air fried scallops. Serve with extra chopped parsley as garnish. Enjoy.







News
📍 Jennifer is a guest on Dr. Chloe Carmichael's podcast, The High Functioning Hotspot.

📍The hardcover copies of Lessons from Madame Chic are on their way! They should be in stock next month... Thank you for your patience.



📍 The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the Channel Memberships. In The Chic Society, I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. *NEW* We now have a penpal program too! 


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Connoisseur Kids on Instagram... 


Comment of the Week

Katie writes, "Hi Jennifer, I am so glad I found your blog and videos! You have really inspired some fabulous changes in my life - thank you!

Question: Have you ever had to deal with picky eating in your home? Your meals look delicious and my goal is to meal plan and cook better for my family. But I'm struggling with being trapped into cooking separate meals altogether for my 5 year old son while my husband and I eat the healthy meal I cooked. (We also have a baby who is only on purees.) Further, I homeschool, so this goes for all 3 meals plus the constant battle against snacking. My son's food likes have gone from 100 to 10 over the last year and I have no idea why! Any tips on handling picky eating while trying to meal prep efficiently? I exhaust myself coming up with "creative" ways for him to eat better and it consumes so much of my day!"

Hi Katie, you are not alone! I know many parents who struggle with this problem. I always offer my children exactly what we adults are having. In addition to the meal offered, I also give them a few extra sides like mandarin oranges, toast with butter, sliced apple, cheese, or cucumber with salt. If they are unsure about the meal, they will always try a few bites at least and then eat some of the sides and feel full. Of course, I can't give nutrition advice, but that is how we have handled this issue when it comes up in the past. But I find that by persisting and offering the "adult meal" they become accustomed to that kind of food. I hope that helps! 


I hope you enjoyed today's Air Fryer recipe video. If you have an air fryer, please let us know what your favorite recipes are. See you soon! Love, Jennifer 

NEW* Join The Chic Society on YouTube and become a member of The Daily Connoisseur.


Visit my newly designed Author Website

Shop my Amazon page for a comprehensive list of my favorite things and mentions on the blog.

Facebook facebook.com/JenniferLScottAuthor

Twitter @JL_Scott

Instagram @dailyconnoisseur

Take my affordable eCourses on the POISE *NEW course*, debt-free living, and efficiency at home


FTC: This post is sponsored by Butcherbox. I use affiliate links, including Amazon affiliate links. Thank you for your support.  
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