Spiced Cinnamon Apple Muffins

**I am doing this blog post in partnership with Sanaia Applesauce. All opinions are my own**

Who says apple sauce is just for kids? The Sanaia Applesauce brand may be loved by kids, but it was definitely made with adults in mind! It is completely plant based, GMO free, and is packed with chunks of delicious organic granny smith apples. I enjoy snacking on all the exotic flavors like guava, hibiscus, and ginger, but I decided to make a warm fall “pick me up” using the unsweetened flavor and it was absolutely perfect. I made Spiced Cinnamon Apple Muffins and they were to die for! My entire house smelled like fall and I was in heaven! Head over to Walmart and grab some of this Sanaia applesauce and then meet me in the kitchen. Recipe below.

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Thai Basil Chicken

The other day I was just scrolling through Pinterest trying to find some food inspiration. I came across this Thai Chicken recipe and then shortly after that, I saw a Coconut Curry recipe. Me being Courtney, I decided to merge the two and create my own recipe. Hello, Thai Basil Chicken! This dish had my entire house smelling like heaven! My boyfriend and daughter both loved it, so I knew it would be added to my rotation. I’m not gonna lie, I don’t really eat chicken much at all, so this was really for Richard and Sanai. If you want to make this vegan, just replace the chicken with cauliflower. I did that for myself and it was just as delicious! I shared a step by step on my instagram, but got so many messages about it, so I figured I would add it to the blog. If you want some of this goodness, keep on reading. And when you make it, (because you better), make sure you tag #ChefConsuellaFam to win a prize! 🙂 

Xo, Consuella ♥

Print Recipe
Thai Basil Chicken
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 10
Cook Time 20
Servings
Ingredients
Prep Time 10
Cook Time 20
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl, combine all of the spices (cardamom to salt). Once spices are combined, pour them over the chicken and massage the spices into the chicken breasts. Let sit for 20-30 minutes.
  2. In a large pan over medium high heat, heat 1 tbsp of olive oil and sauté onions and jalapeños for about 2-3 minutes or until onions are translucent. Add the garlic and saute for another 30 seconds to a minute. Remove the mixture from pan and place aside.
  3. In the same pan over medium high heat, add another tbsp of olive oil and cook the chicken. Make the chicken in two batches so the pan is not overcrowded. Be sure to brown the chicken on both sides and cook all the way through. In between flipping the chicken, add the tbsp of butter to deglaze the pan. Repeat this with both batches of chicken.
  4. Remove the chicken from the pan and add the coconut milk on medium heat until it comes to a simmer. Mix in the Worchestire sauce and let simmer for another minute. Add the onion/ jalapeño /garlic mixture and the chicken back to the pan and let simmer for another 5 minutes.
  5. Add the ginger and fresh bail to the pan and salt & pepper to taste. Serve over bed of Jasmine rice (or whatever rice/quinoa you like), top with more fresh basil and enjoy!
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