1 tsp dried lavender flowers 1 tsp dried chamomile flowers 1 tsp green tea leaves 4 cups water, boiling Place the herbs in a warmed teapot. Pour in boiling water, cover, and steep for 3 to 5 minutes. Strain and serve, sweeten with honey if desired. Sugar: 1g : Calcium: 33mg Calories: 5kcal Carbohydrates: 1g Fat: 1g Fiber: 1g Iron: 2mg Potassium: 10mg Protein: 1g Saturated Fat: 1g Sodium: 13mg...
1 cantaloupes, ripe, halved and seeds trimmed 1 cup port wine, (or red wine) ¼ cup grape juice ¼ cup triple sec, or orange liqueur, or your preferred fruit-flavored liqueur To Serve: mint leaves Scoop out melon meat with a melon baller. Place the melon balls in a glass and pour all your liquids. Mix to combine. Cover and set aside in your freezer for roughly 3 to 5 hours. You want the melon balls to be partially frozen and very cold....
8 oz mostaccioli ¼ cup oil-packed sun-dried tomatoes 1 tbsp tomatoes oil 6 ½ oz artichoke hearts, coarsely chopped, marinated Cook pasta according to package directions; drain. Meanwhile, chop tomatoes and place in a large serving bowl. Add the oil (if you don’t have enough oil from the tomatoes, add olive oil to make up the difference. Add artichokes and pasta and toss to coat. Sugar: 1g : Calcium: 10mg...
Ingredients 4 slices bacon, diced 1 ½ cup onion, chopped 4 cups potatoes, peeled and cubed 1 ½ tsp salt ground black pepper , to taste 6 oz clams, minced 3 cups half-and-half 3 Tbsp margarine 1 ½ cup water Preparation Sauté bacon in a large kettle until almost crisp. Add onions and cook for 5 minutes. Add cubed potatoes, salt, and pepper to taste and water. Cook uncovered for 15 minutes or until potatoes are fork tender....
Ingredients 2½ lbs pork shoulder, boneless, cut into 3-inch pieces kosher salt, as needed 1 onion, quartered 4 sprigs fresh thyme , or 2 tsp dried thyme 2 tsp dried oregano , preferably Mexican 2 bay leaves 12 black peppercorns 24 dried corn husks 2 tsp ground cumin ⅓ cup chili powder, plus ½ tsp 1 clove garlic, minced 2 tsp all-purpose flour 2 tsp sugar 1 tbsp vegetable oil...
Deep cleaning always uncovers fun things, memories from the past you had forgotten about because they had been buried under 10 tons of other crap. Now that book #2 is out of our hands, we actually have had time to tackle some long overdue projects around the house. Like cleaning out “The Garage” (aka the upstairs closet that is pretty much our main junk-storage area). It wasn’t pretty, believe me....
Say what?! It’s true. These Quinoa Spinach Turkey Burgers with Goat Cheese aren’t your average burger. They don’t need a bunch of toppings to make them shine because they’re already so good just as they are. They’re even better atop a bed of greens tossed with extra-virgin olive oil and fresh lemon juice. Don’t forget the tomatoes – they’re still in season for a few more weeks (read: eat all the homegrown, sun-ripened, local tomatoes you can get your hands on)....
These are so easy that the kids can make these unsupervised for their lunch boxes, picnics, parties, and all things festive or Christmasy. I love the coconut and white chocolate flavor, so when the chance came up to make edible snowmen treats, I did not hesitate. Oh, and these candy Raffaello Snowmen make an easy edible Christmas gift too. #winningatthisholidaything And if you love these Raffaello Snowmen, then you’ll want to check out these fun Grinch Kabobs, these simple Melted Snowman Cookies, this festive Christmas Fruit Salad, or this easy to make Grinch Popcorn....
I love nothing more than a good grilled cheese (it’s one of our lunchtime staples), but I oftentimes wish it was more substantial than just a pile of toasted bread and cheese. That’s why adding greens is such a brilliant idea. I mean, it’s really the same general principle as our Brussels Sprout Mac ‘n Cheese: using buttery, melty cheese to enhance an otherwise bitter-tasting green vegetable. Great minds… This recipe comes from Bountiful: Recipes Inspired by Our Garden by our friends Todd and Diane of WhiteOnRiceCouple....
One Skillet Chicken and Rice – The EASY Way! I’m no stranger to busy weeknights where feeding the family something good feels like an impossible task. But that’s why I love sharing recipes like this one-pan Salsa Verde chicken and rice skillet. It only takes 35 minutes to get a flavorful, filling meal on the table, which makes it a saving grace on even the craziest of nights. Even if I serve it without sides, I know I’ve provided a healthy, complete meal to my entire family....
750 ml Prosecco, or any sparkling dry wine or Champagne, chilled, (1 bottle) 1 1⁄2 cup pink grapefruit juice, chilled, freshly squeezed from about 3 to 4 large grapefruits, or use store-bought 1⁄2 cup fresh raspberries, optional, for garnish grapefruit wedges, optional, for garnish If using freshly squeezed juice, strain it well so it is completely pulp-free. Divide the pink grapefruit juice evenly between six champagne flutes then top with the chilled prosecco....
Coleslaw can be tedious, especially if you are making a big batch of it. Manually slicing all that cabbage and grating all those carrots… it’s a lot of work and requires some serious knife skills to achieve a perfect slaw texture. That or you’re stuck buying the pre-shredded bagged stuff which often leaves much to be desired. Luckily, there is a better way with the KitchenAid® Food Processor Attachment. We’ve put this attachment to the ultimate test today on the Kitchenthusiast™ blog, creating three unique variations on your classic (aka boring) coleslaw....
Ingredients 2 cups chicken meat, finely chopped, cooked ¼ cup dried cranberries, finely chopped 1 celery stalk, finely chopped 1 tsp lemon juice ¼ cup mayonnaise 2 tsp dried tarragon , or 1 to 2 tbsp fresh chopped tarragon salt and pepper, to taste Preparation In a large bowl mix the mayonnaise, lemon juice, and tarragon. Add the chicken, dried cranberries and celery. Add salt and pepper to taste. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich....
Being a food blogger involves a lot of cooking, eating and sitting working away in front of the computer. What it does not seem to involve for me is much heart rate increasing exercise. I want to change this and make more effort with some good old fashion exercise. I am saying this publicly in the hope that this will help me combat those ‘feeling a little bit too lazy to workout’ moments that I sometimes have....
4 tbsp sugar ¼ tsp salt 2 tbsp fresh ginger, minced 4 tbsp rice wine vinegar 2 tbsp fresh mint leaves, chopped 4 cups watermelon, cubed ⅛ tsp coarsely ground black pepper Place sugar, salt, ginger, and vinegar in a microwave-safe measuring cup, and process on high until mixture is bubbly and sugar is dissolved. Pour through a strainer and let cool slightly. Place watermelon and mint in a serving bowl and drizzle with the ginger syrup....
It’s time to get your prep on with Weekly Meal Prep Menu: No. 8 ! Bonus: It’s Whole30-friendly Hey there! Welcome to the Weekly Meal Prep series where each week we feature 2 entrees, 1 breakfast, 1 salad and 1 snack or treat (and sometimes, a bonus recipe). Our Weekly Meal Plan Menus are designed to serve 4 people – or fewer if you don’t mind leftovers. This won’t be enough to feed you or your family for the entire week but it’s enough to put a good dent in the week....
My grandma’s nutty sour cream coffee cake recipe is perfection. Or should have been perfection, if I had just made it the way that she said to. When I pulled this recipe out of her recipe box I still had sweet potato crumb cake on the brain, and decided I wanted to add an equally delightful crumb topping to this recipe (because a coffee cake always has a crumb topping, right?...
Let’s whip up an easy, fast, tasty, made-from-scratch Green Bean Recipe. And to spice things up a little bit we are going to add some crunchy fried chilli and garlic to a turn this into an over the top delicious Chili Garlic Green Bean Recipe. Yes, we will turn 5 simple ingredients into one perfect gluten-free and vegan side dish in less than 10 mins. So gather all your ingredients and let’s get cooking…....
Suitable for gluten free and vegan diets. Post includes Weight Watchers points. This festive fruit salad is filled with red and green fruit in a delicious thin dressing. It’s one of my favorite breakfast, brunch, and dessert dishes that I whip up to help guests have happy holidays. I’m so excited to share my recipe with you! You are only 3 ingredients away from enjoying this perfect light dish. All that’s needed is to slice some fruits, then simply toss them all together along with an easy dressing, and bam you are good to go....
½ cup boiling water 6 bags cinnamon apple tea 3 tbsp sugar ½ cup cold water 1 cup grape juice 2 tsp lemon juice club soda, chilled In a teapot, pour boiling water over tea bags then cover and steep for 5 minutes. Remove bags; stir in sugar and cool. In a pitcher, combine tea, cold water, and juices. Serve in ice-filled glasses with a splash of soda. Garnish, if desired with lemon slices....
