I have been wanting to make these for a really long time but had not got around to it. Its Sunday, just me and the girls so I thought why not. Ran into town to get the few things and set to it. I'm really excited to try these. So here we go!
Ingredients:
1 1/3 cup baking soda
1/2 cup citric acid
1 tsp water
20-30 drops of lemon essential oil
20-30 drops of tea tree essential oil
20-30 drops of lavender essential oil
In a large bowl, stir the baking soda and citric acid together. Add the essential oils and stir. Using a bottle, slowly spray the water while stirring. You want the mixture to clump. Be careful not to add the water too fast or too much at once or the mixture will fizz.
Pack the mixture into a silicone mold. I used the epicure brownie mold. Set aside to dry for several hours. Once dry, remove from mold and store in an air tight container.
Toss one in your toilet when it needs a little freshening up!
Sunday, 20 August 2017
Wednesday, 16 August 2017
Creamy Chicken Carbonara
Oh my it has been way too long since I shared a recipe!
Tonight I made chicken carbonara. I have gone gluten free, not because of the new fad surrounding it but because of health reasons and I can say, I feel 100 times better.
What you need:
4 chicken breasts
1/2 cup gluten free flour
1/2 pound of bacon
1 sweet onion
3 cloves of garlic, minced
1 cup heavy cream
1 cup chicken broth
1 Tbls olive oil
1 Tbls butter
Spices
In a sauce pan warm the oil and butter. Lightly bread your chicken breast and cook in pan. After chicken is cooked set them aside. Dice the onion, slice the bacon and cook in the pan. Add the minced garlic. Simmer until thoroughly cooked. Add flour to make your roux. I like to let me roux cook for a minute or two. Add cream, stirring continuously. Slowly add the chicken broth until desired thickness. Add your spices, I used some salt, pepper and a blend of fine herbs. Return the chicken to the sauce and let simmer on low for 5 minutes, spooning the sauce on top of the chicken.
Tonight I am serving with rice, but pasta is a good choice as well.
If desired, cook sliced mushrooms with the bacon and onions to add a little extra flavour.
Serve with broccoli!
As always, Happy Eating!
Tonight I made chicken carbonara. I have gone gluten free, not because of the new fad surrounding it but because of health reasons and I can say, I feel 100 times better.
What you need:
4 chicken breasts
1/2 cup gluten free flour
1/2 pound of bacon
1 sweet onion
3 cloves of garlic, minced
1 cup heavy cream
1 cup chicken broth
1 Tbls olive oil
1 Tbls butter
Spices
In a sauce pan warm the oil and butter. Lightly bread your chicken breast and cook in pan. After chicken is cooked set them aside. Dice the onion, slice the bacon and cook in the pan. Add the minced garlic. Simmer until thoroughly cooked. Add flour to make your roux. I like to let me roux cook for a minute or two. Add cream, stirring continuously. Slowly add the chicken broth until desired thickness. Add your spices, I used some salt, pepper and a blend of fine herbs. Return the chicken to the sauce and let simmer on low for 5 minutes, spooning the sauce on top of the chicken.
Tonight I am serving with rice, but pasta is a good choice as well.
If desired, cook sliced mushrooms with the bacon and onions to add a little extra flavour.
Serve with broccoli!
As always, Happy Eating!
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