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Zucchini Squash Fritters Recipe

Zucchini Squash Fritters Recipe

By Aggieskitchen

Are you loving zucchini right now? I always love zucchini but especially in the summer when it seems to be everywhere you look!

I’m always looking for new ways to serve them up, and I love having fritters like these waiting for me in the fridge. They are great to snack on and because they are made with cottage cheese they actually have a little substance to them and can be considered pretty good for you!

The key to making these fritters work is to make sure you really squeeze all the water out of your shredded zucchini and squash. I usually shred them in batches directly onto a clean dish towel and really wring out the liquid. Doing this will keep your batter from becoming too watery. At the last minute I decided to add some lemon zest to the batter and am so glad that I did, it really brightened up the fritters and changed them up a bit from your typical zucchini pancake.

Enjoy!

Some more interesting posts:

Squash Frittata

Zucchini And Tomato Tart

Pasta Carbonara with Zucchini

Zucchini Squash Fritters

Ingredients:

  • 1 cup cottage cheese (I used 1%)
  • 3/4 cup flour
  • 2 eggs, lightly whisked
  • 2 zucchini, shredded and squeezed dry
  • 2 squash, shredded and squeezed dry
  • 2 garlic, minced or grated
  • pinch of salt and pepper
  • zest from a lemon
  • 2-3 tablespoons oil for frying

Instructions:

1. In a large mixing bowl gently combine cottage cheese, flour, eggs, shredded zucchini and squash, garlic, salt, pepper and lemon zest. Mix ingredients with a spoon until it just comes together, don’t over mix.

2. Heat a tablespoon of oil over medium heat and swirl around nonstick pan. Drop 1 heaping tablespoon of batter in pan and let cook for about 3-4 minutes until bottoms start to brown. Carefully flip fritter and continue to cook on other side until lightly browned. Serve warm, at room temperature or even cold for a snack.

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Tropical Gazpacho Recipe

Tropical Gazpacho Recipe

By Laurasrecipes

Living in the Boulder, Colorado area I am very spoiled by wonderful grocery and specialty food stores. This includes a fabulous Whole Foods that is so popular it is going through an expansion to nearly double its current size. This interesting twist on Gazpacho came was inspired by a recipe they sometimes serve in the Whole Foods deli and it is wonderful on a warm day. Try them with grilled prawns or baby lobster tails.

Some more interesting posts:

Gazpacho Salad

Zazu's Tropical Fruit Salad

Tropical Holiday Spice Cranberry Oats

Tropical Gazpacho

Ingredients

  • 1 cup good quality tomato juice (or homemade juice or 2 fresh Roma tomatoes)
  • 1 1/2 cups fresh pineapple juice
  • 1 champagne mango, peeled and coarsely chopped
  • 1 1/4 cups fresh chopped pineapple
  • 1 small hot house cucumber, peeled, seeded and finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped cilantro
  • 3 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon sea salt
  • 1 teaspoon hot sauce

Method

Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into tall high ball or martini glasses and serve.

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Zucchini and Tomato Pasta Toss Recipe

Zucchini and Tomato Pasta Toss Recipe

By Aggieskitchen

Dinner has been coming together quickly these days. And what I’m really saying is … I have no time to make it. Pasta seems to be the quick-fix unplanned dinner of choice in my household and really no one is complaining. If you have a great sauce then there’s really no reason to complain is there?

This is what you call a “use it up” kind of sauce…I had a few zucchinis in the fridge, a big can of tomatoes in the pantry, and of course everyday kitchen staples, onions and garlic. While the pasta boils, your sauce is cooking and before you know it it’s time to eat.

Zucchini and Tomato Pasta Toss

I like to use whole wheat pasta for its nutrition as well as it’s nutty whole grain taste. Most whole wheat pastas have a good amount of protein in them so I don’t feel its necessary to add additional protein to a dish like this, but feel free to add any protein of your choice to this pasta to bulk it up even more.

Some more interesting posts:

Zucchini And Tomato Tart

Summer Vegetable Soup with Pesto

Slow Cooker Mexican Corn and Bean Soup

Zucchini and Tomato Pasta Toss

Ingredients:

  • 1 box whole wheat penne pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large onion, sliced thin
  • 2 zucchini, sliced diagonally, then again into matchsticks
  • 1 28oz can diced Italian tomatoes
  • pinch of dried oregano and/or basil
  • pinches of salt and fresh ground pepper to taste
  • grated Parmesan cheese, for serving
  • red hot pepper flakes, for serving (optional)

Directions:

  1. Cook pasta according to directions.
  2. While pasta is cooking, heat oil in large non stick skillet. Add garlic and sliced onion and cook for 2-3 minutes until onions begin to soften. Add zucchini to skillet and season with a pinch of oregano or basil, salt and pepper. Cook zucchini for about 5 minutes then add tomatoes. Bring up to slight boil and down again to a simmer. Continue to simmer for about 8-10 minutes while pasta finishes cooking and is drained. Taste sauce for salt and pepper. Carefully place pasta back into pot, drizzle a little olive oil to pasta and stir to prevent sticking. Serve pasta in bowls with generous amount of sauce and Parmesan cheese.

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Triple Peanut Butter Loaf Recipe

Triple Peanut Butter Loaf Recipe

By Kelsey Banfield

There are people who like peanut butter, and there are people who love it. And I am firmly in the latter category. If you, like me, can’t get enough of the sticky, sweet treasure that is peanut butter then this is the loaf for you.

It is triple the indulgence - the dough is made of peanut butter, studded with peanut butter chips, and frosted with peanut butter buttercream. It is peanut butter-y to the extreme and nothing is better than that when you are a peanut butter fiend. I thought it fitting to release this recipe on the official day of PB decadence: National Peanut Butter Day on January 24.

Making this loaf is a dream because it comes together like a quick bread. It takes a generous amount of beating, and then you put it in the pan, and bake it up while you go about your day. Once it is cooled it gets a generously thick layer of frosting and is ready to be sliced and served. In our house it is somewhere between a cake and a generous snack so feel free to serve it as either, or both!

Triple Peanut Butter Loaf

Some more interesting posts:

Chocolate Peanut Butter Swirl Banana Bread

Soft and Yummy Banana Chocolate Chip Loaf

Triple Peanut Butter Loaf

Makes: 1 loaf, serving 12

Ingredients:

Loaf:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup creamy peanut butter (not all-natural, as it will not bind correctly; I used Peter Pan brand)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup peanut butter chips

Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter (not all-natural)
  • 1 cup confectioners’ sugar
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk

Directions:

1. Heat the oven to 350 F. Grease a 9×5 loaf pan with butter and lightly sprinkle with flour. In a large bowl mix the flour, baking powder, and salt and set aside.

2. In another large bowl beat butter, sugars, and peanut butter until smooth and creamy. Then beat in the egg, vanilla extract, and milk. Fold in the flour mixture with a spatula and mix until just combined. Stir in the peanut butter chips.

3. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50-60 minutes, or until a toothpick or fork inserted into the center comes out clean and the top springs back when touched. Allow the loaf to cool in the pan for 10 minutes, then remove it from the pan and let cool completely on a wire rack.

4. While it is cooling, make the frosting by beating together the butter and peanut butter until smooth. Then beat in the confectioners’ sugar, salt, and vanilla extract. Lastly, beat in the milk, 1 teaspoon at a time until the frosting reaches spreadable consistency. Spread it generously over the top of the loaf. Slice and serve.

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Cold Blueberry Basil Soup Recipe

Cold Blueberry Basil Soup Recipe

By JulieVR

During these fleeting summer months, we take every opportunity to dine al fresco. Although I love soup, a steaming bowl doesn’t appeal on a sunny day in July. Cold fruit soup though? Divine. Also easy to make and store in the fridge, ready when you are. Serve it in small bowls, to eat with a spoon, or in glasses to sip. To fancy it up, swirl in a spoonful of crème fraiche, sour cream or good-quality thick plain yogurt.

Some more interesting posts:

Meatball Grilled Cheese with Tomato Basil Soup

Sydney Slow Cooker Vegetable Soup

Simple Tortellini Soup for Cold Nights

Cold Blueberry-Basil Soup

Ingredients:

  • Juice of an orange
  • 1 cup fruity white wine or white grape juice
  • 1/3 cup honey
  • 2 cups fresh blueberries (or frozen ones, thawed, with their juice)
  • 1 cup plain yogurt
  • a few leaves of fresh basil, torn

Directions:

  1. In a saucepan, bring the orange juice, wine or grape juice, honey and 1 cup water to a boil. Reduce heat and simmer for a minute. Add the berries and cook for another minute. Remove from heat and let cool completely.
  2. Add the yogurt and basil and purée the mixture in a blender or food processor. If you like, strain it through a fine sieve before serving. Serves 2-4.

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Toasted Ravioli Recipe - Perfect for Parties!

Toasted Ravioli Recipe - Perfect for Parties!

By Macki West

I’ve got more holiday potluck parties on the agenda this year than I know what to do with and each invite comes with a request for bring your favorite dish to share. How can I pick just one and one that is simple enough to make and will be a hit at each event? Toasted raviolis are the answer, people! Everyone keeps coming back for more and they are so easy to make (shhh, don’t tell!). They are perfect to bring to a party, serve as an appetizer at your own party, great for an afterschool snack, or just for snacking on during the long winter break with no school. Get the festive recipe after the jump…

Some more interesting posts:

Squash Ravioli With Herbed Butter Sauce

Ravioli Lasagna

Say Cheese! Ravioli

Toasted Ravioli

Ingredients:

  • 1 package fresh ravioli
  • ¾ cup seasoned breadcrumbs (or use plain and season as you like)
  • 1/3 cup finely grated Parmesan cheese
  • 2 egg whites
  • cooking spray
  • your favorite marinara sauce for dipping

Directions:

Cook the ravioli according to the package and reduce cooking time by about 2 minutes. Remove from heat and run under cold water and drain. Place egg whites into a shallow bowl next to a bowl with the combined breadcrumbs and Parmesan cheese. Heat a non-stick skillet over medium and spray with cooking spray. Dip each ravioli into egg whites, then into breadcrumb mixture and place onto heated skillet. Cook for about 3 minutes, flip and cook for another 2-3 minutes. Remove from skillet and serve warm with marinara sauce for dipping.

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Instant All Natural Strawberry Lemonade!

Instant All Natural Strawberry Lemonade!

By Kathypatalsky

This Strawberry Lemonade is a fast, healthy, refreshing beverage to add to almost any meal. I always make freshly squeezed orange juice on Monday mornings. It just seems like a great way to start the work week. But this morning, I was out of citrus. So I had to think fast! I looked in the freezer and found a bag of organic strawberries just aching to be used. In under a minute, I turned those strawberries into fresh, instant All-Natural Strawberry Lemonade – made from whole berries, but blended frothy and smooth! Get my recipe.

More Strawberry Lemonade Recipe:

Basil Strawberry Lemonade Granitas in a Jar

Strawberry Basil Mint Lemonade

Instant All-Natural Strawberry Lemonade

makes two glasses

Ingredients:

  • 1 cup spring water
  • 1/2 cup frozen organic strawberries
  • 1-3 tsp agave syrup (or any sweetener you’d like)
  • 1 lemon, squeezed

Directions:

  1. Blend from low to high speed until frosty smooth. Sweeten to taste.

Add-ins: Try adding in a sprig of fresh mint, a few dashes of cayenne for some mild heat or steep a hibiscus tea bag in the water before blending for SUPER pink lemonade.

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The Shamrock Shake Sundae Recipe

The Shamrock Shake Sundae Recipe

By Kelsey Banfield

Every year I allow myself exactly one Shamrock Shake per season. Don’t get me wrong, I could easily drink one per day (or even per meal?) but that is not the directions in which I want my thighs to expand right before beach season. I’ve never figured out what it is about this mildly minty shake that is so darn good. But it is just SO. DARN. GOOD. Since I usually get my shake when school is session – lest I have to share it with the whole car – my daughter never ever sees it. But this year she heard about them at school as asked me to get her one. GAH! What to do? My answer: make it at home. The beauty of making it at home is that I can actually add more to it and make it an over the top shake. Last night we got a little out of control with ingredients and ended up making what you now see here: the Shamrock Shake Sundae!

Some more interesting posts:

Healthy Shamrock Shake: Minty Matcha

Shamrock Shakes

The Shamrock Shake of My Dreams

Ingredients:

  • 1 pint mint chocolate chip ice cream
  • 2% milk
  • Whipped Cream
  • Thin Mints
  • Chocolate Sauce

Directions:

1. Add the ice cream and milk to a blender and puree until completely smooth. Then divide amongst glasses as desired. Top each glass with whipped cream, a Thin Mint, and chocolate sauce. Drink immediately!

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Chocolate Peanut Butter Chia Pudding Parfait Recipe

Chocolate Peanut Butter Chia Pudding Parfait Recipe

By Kathypatalsky

A creamy, chocolate peanut butter parfait is a welcome dessert after dinner or even as an afternoon snack. Well, this chia pudding is not only rich, creamy and delicious but also healthy! Made using fiber and omega fatty acid rich chia seeds, healthy peanut butter and protein-rich soy milk, this dessert parfait is a smart dish to enjoy any time of day. Toss some fresh fruit on top for extra good-for-you flavor. Get the vegan recipe…

Some more interesting posts:

Chocolate Dipped Peanut Butter Crispy Bars

Peanut Butter, Chocolate Chip and Pretzel Squares

Chocolate Peanut Butter Swirled Fudge

Chocolate Peanut Butter Chia Pudding Parfait

vegan, makes 3/4 cup

Ingredients:

  • 3/4 cup soy milk (vanilla)
  • 2 Tbsp chia seeds
  • 1 Tbsp peanut butter
  • 1 tsp cacao powder
  • 1 banana
  • sweeten to taste (try 1 1/2 Tbsp agave syrup)

toppings: sliced banana, peanuts, dark mini chocolate chips

Directions:

1. Place all ingredients in a blender and allow to mix on the lowest setting possible (ultra-low) for a few minutes until thickened.

2. Place in fridge to chill.

3. Serve with fresh fruit, nuts and chocolate chips.

Tip: For super thick chia seed pudding reduce soy milk to 1/2 cup. You can also add in 1 Tbsp melted virgin coconut oil to further thicken the blend.

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Tater Tots + Nachos = Tatertachos

Tater Tots + Nachos = Tatertachos

By Brooke McLay

What happens when you take two of your kids favorite treats –tater tots and nachos–and combine them into a single dish, with a healthy twist? This fun recipe for Tatertachos, that’s what! If you’re looking for a meat-free meal or snack that your kids will find as cool as you do, try tossing together this fun, simple recipe!

Tatertachos

Ingredients:

  • 2 cups tater tots 
  • 1 package Madras Lentils or Vegetarian Chili
  • 1/4 teaspoon seasoned salt
  • 1 cup cheddar cheese, shredded
  • 1/4 cup tomatoes, diced
  • 2 tablespoons green onions, diced
  • 2 tablespoons cilantro, chopped

Directions:

Heat oven to 350 degrees. Microwave tater tots, just until warm. In a small baking dish, layer the Madras Lentils and tater tots. Sprinkle with seasoning salt. Top with cheddar cheese. Bake in oven for 12-15 minutes, or until cheese is melted and lentils are hot. Remove and top with tomatoes, green onions, and cilantro. Serve and enjoy!

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Tandoori Sweet Potato Soup with Apple Recipe

Tandoori Sweet Potato Soup with Apple Recipe

By JulieVR

Curry powder seems to get all the attention among home cooks looking to replicate authentic east Indian dishes. A popular spice blend made up most often of spices like ginger, cumin, coriander, turmeric, fenugreek and other aromatic spices, in this soup it’s swapped for a tandoori blend. Tandoori chicken is a popular Bangladeshi, Indian and Pakistani dish made with roasted chicken marinated with spices in a yogurt carrier – and if you can find the spice blend, it’s a little different than your usual curry. If you can’t, swap curry powder or your favorite Indian-inspired spice blend for this warming soup, made with nutrient-dense sweet potato and red lentils – it’s packed with fiber, protein and other essential nutrients, making it the perfect winter sipper.

If you want a vegetarian version, swap vegetable stock for the chicken stock. For dairy-free, add coconut milk.

Some more interesting posts:

Portuguese Sausage, Kale and Potato Soup

Parsnip Potato Soup

Roasted Garlic Maple Cauliflower Soup

Tandoori Sweet Potato Soup

Ingredients:

  • canola or olive oil, for cooking
  • 1 large onion
  • 1 celery stalk, chopped
  • 1 large carrot, peeled and chopped
  • 2-3 garlic cloves, crushed or chopped
  • 1-2 Tbsp. tandoori or curry powder
  • 1 Tbsp. grated fresh ginger
  • 1 medium dark-fleshed sweet potato, peeled and diced
  • 1/3 cup dry red lentils
  • 1 apple, chopped
  • 1 L chicken or veg stock
  • splash of half & half or coconut milk (optional)
  • sour cream or plain yogurt, for serving (optional)

Directions:

  1. In a largish pot, heat a drizzle of oil over medium-high heat and saute the onion, celery, carrot and garlic for a few minutes, until soft. Add the tandoori powder and ginger and cook for another minute, then add the sweet potato, lentils, apple and stock. Bring to a simmer, reduce the heat and cook for about 30 minutes, until everything is nice and soft.
  2. Using a hand-held immersion blender, puree the soup right in the pot, adding a splash of cream, if you like. Season with salt and pepper if it needs it, and serve hot, with a dollop of sour cream on top to cool the spice, if you like. Serves 6.

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Cheesy Black Bean and Pepper Enchiladas Recipe

Cheesy Black Bean and Pepper Enchiladas Recipe

By Aggieskitchen

I guess I’m exposing a bit of myself by posting my 3rd Mexican inspired recipe in a row. It’s not a bad thing right? Enchiladas are one of my favorite dinners to put together when I’m trying to clear out some items in the produce drawer and pantry. That’s pretty much how these enchiladas came about…and my fridge is feeling a bit “lighter” today.

One big reason I love Mexican food so much is how versatile it it. I don’t eat a lot of meat, but my family does. Mexican dishes are delicious both ways so it’s so easy to customize the meal to make everyone happy. Lucky for me, these enchiladas were enjoyed as is by all (I really took a chance with the kids on this one….but after a day at the beach, hunger was on my side!). There were no complaints, the meal was inhaled and my little boy gave it a score of 130 out of 10. Isn’t that sweet?

If I really wanted to I could have easily added a little lean ground beef or shredded chicken to half of this and made everyone even more happy. But since I didn’t have any on hand…and quick and easy was the key to this meal, I left it as is. If you’ve got some leftover meat you want to use up, this is a perfect way to do it!

My husband who loves his meat, whether it’s beef or chicken, really didn’t miss it in this meal. I loaded up the beans, veggies and cheese and the flavor was perfect. Normally I tend to saute veggies before adding them to a filling, but this time for the sake of time and ease, I just combined them chopped up and raw which turned this into a great summery weeknight meal. Enjoy!

Some more interesting posts:

Black Bean Fiesta Dip

Black Bean Chicken Taquitos

Vegan Kale and Black Bean Chili

Cheesy Black Bean and Pepper Enchiladas

Recipe from Aggie’s Kitchen

Ingredients:

  • 8 tortilla shells
  • 1 15 oz can black beans, drained and rinsed
  • 4 oz reduced fat cream cheese, room temperature
  • 1 bell pepper (I used yellow, but use what you have on hand), chopped
  • 1/2 onion, chopped
  • 2 handfuls fresh spinach, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 can enchilada sauce
  • 4 oz cheddar cheese, shredded
  • 2 jalapenos, sliced thin (optional)
  • chopped cilantro for garnish (chopped culantro is shown in photos)

Directions:

  1. Prehat oven to 375 degrees.
  2. In a large bowl combine black beans, cream cheese, bell pepper, onion, spinach, garlic powder, chili powder, cumin, salt and pepper. Mix thoroughly using a spoon or your hands.
  3. Lay your tortilla flat and spoon 2 tablespoons of filling in center. Roll up tight and place in large greased baking dish. Fill and roll all 8 shells and lay side by side in baking dish. Top with enchilada sauce, shredded cheese and jalapenos. Bake in the oven for 20-25 minutes or until sauce is bubbly and cheese is melted and slightly browned. Sprinkle chopped cilantro over enchiladas before serving.
  4. Serve with Fresh Corn Salsa.

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Cheesy Peasy Pasta Recipe

Cheesy Peasy Pasta Recipe

By Angie McGowan

I’m always looking for new ways to add some nutrition to my son’s favorite foods, like his macaroni and cheese. So the other day when we were browsing the frozen food isle, and he spotted the big green box of frozen fish sticks he just had to have, I figured I would make something a little healthier to go along with it.

For this mac and cheese, I used Italian herbs and cheeses along with lots of fresh peas. I added a bit more than 2 cups of fresh peas to our pasta, but I just love fresh peas when they burst in your mouth, so good!

Some more interesting posts:

Cheesy Butternut Squash Pasta

Pasta with Five Cheeses

Super Cheesy Panko Parm Mac and Cheese

Cheesy Peasy Pasta

Ingredients

  • 1 – 13 oz box medium pasta shells
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 2 cups Italian blend shredded cheese
  • 2 cups fresh peas, shelled
  • 2 cloves garlic, minced
  • 1/4 cup onion, finely chopped
  • 1 teaspoon Italian blend dried herbs (basil, oregano and rosemary)
  • salt and pepper to taste

Instructions

  1. Cook pasta according to package directions, drain well.
  2. Add butter to a skillet and melt. Add garlic and onion. Saute until translucent. Add flour and cook for 2 – 3 minutes, or until it smells nutty, whisking constantly.
  3. Add milk, herbs and peas.  Whisk until it comes to a bubble. Simmer for about 5 minutes, until thickened and add cheese. Remove from heat and add pasta. Stir until well incorporated.
  4. Peas will be crisp, and burst when you bite into them. If you want soft peas, use defrosted frozen ones, or boil peas until desired tenderness before adding to sauce.

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Strawberries and Cream Mug Cake Recipe

Strawberries and Cream Mug Cake Recipe

By Kelsey Banfield

After seeing Angie’s mug cakes, I’ve become obsessed with making them. I’ve been a bit gung-ho with anything strawberry-flavored lately so, after mastering several chocolate mug cakes, I decided to try and make a strawberries and cream mug cake.

I loved the idea of a delicious fruity-flavored cake topped with fresh strawberries and cream. Fortunately, several searches pointed me in the direction of some great recipes, and I got to work developing one of my own. What you see below is the result of several experiments, and finally landing on a great cake.

My coffee mugs are kind of short and squat so this batter makes two mugs, but it would do well in one mug if it was taller than mine. Enjoy!

More Mug Cake Recipe:

Gooey Dark Chocolate Mug Cake

Chocolate Candy Cane Mug Cake

Strawberries & Cream Mug Cake

Ingredients

  • 1 egg
  • 2 tablespoons strawberry yogurt, well stirred
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon vanilla extract
  • 4 tablespoons granulated sugar
  • 5 tablespoons all-purpose flour
  • 1/4 cup fresh sliced strawberries and whipped cream for serving

Instructions

1. Coat the inside of the mug lightly with cooking spray and set aside.

2. Mix the egg, yogurt, vegetable oil, baking powder, extract, sugar and flour in a small bowl until completely smooth.

3. Fill the mug to halfway full and place it in the microwave. Bake it for 3 to 4 mintues, or until a cake tester comes out clean. Top with strawberries and whipped cream and serve.

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Spring Blossoms! Oreo Flower Cupcakes

Spring Blossoms! Oreo Flower Cupcakes

By Kelsey Banfield

I am not what you would consider an expert cake decorator. I usually stick to simple, clean designs because they are easier for me and always look nice. For actual designs, like flowers, I tend to rely on a few good tricks that always look good. For example, to make spring flower type designs I use an Oreo cookie for the center. If I use yellow icing to make the petals than I have a sunflower. If I use other colors I just have a whole host of pretty flowers like a garden. I find this SO much easier than trying to make three dimensional rosebuds like on professional cakes! Here is how you can make your own simple cupcake garden:

Some more interesting posts:

Flower Cupcake in a Cone

Flower Basket Cupcake

Flower Power Cupcake

Oreo Flower Cupcakes

Ingredients:

  • One batch of your favorite vanilla cupcakes frosted with your favorite buttercream
  • 12 Oreo cookies
  • 1 can spray decorative frosting

Directions:

1. Place one Oreo cookie in the center of the frosted cupcake and press down so that it sticks on top securely. Then, use the spray frosting to make flower petals coming out of the cookie in all directions. Feel free to make thick or thin petals and layer them on top of one another.

2. Arrange your cupcake flowers on a platter with a green napkin underneath to look like the grass. Serve your spring garden cupcakes and enjoy!

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Spooky Pizza Party Nachos

Spooky Pizza Party Nachos

By Kathypatalsky

After spotting these “Boo Chips” there was only one thing to do with them – make Spooky Nachos! These nachos are pizza party themed with pepperoni, cheese, sliced bell pepper, parsley and some red pepper flakes. Perfect for a spooooky movie night or Halloween party. And my nachos even have a secret!..

Secret Ingredients. These fun spooky nachos are vegan! My pizza nachos are made using non-dairy cheese and soy pepperonis. Just as delicious as traditional “pizza” toppings – but made using plant-based ingredients.

So for your Halloween-themed party or movie night, serve up these fun and spooky party nachos!

For moreHalloween Recipe:

Plump Pumpkin Vegan Cupcakes for Halloween

Vampire Greek Yogurt Parfait

Batty Cupcakes

Spooky Pizza Party Nachos

vegan, serves 2-3

Ingredients:

  • 2 cups Boo Potato chips (by Tony’s Fine Foods – bought from Whole Foods)
  • 1/4 cup vegan cheese (Daiya or Teese brands melt best)
  • 3-5 vegan pepperonis (Tofurky brand used)
  • 1/4 red bell pepper, sliced
  • pinches of parsley or cilantro
  • red pepper flakes (optional)

Directions:

Directions: Add the cheese and pepperonis to the chips and either microwave on high until the cheese melts – or place in oven on broil setting until cheese melts. The heat will also cook the pepperonis. Garnish with the fresh bell peppers, parsley and red pepper flakes. Serve warm!

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Spiked Chai Tea Latte for Mom

Spiked Chai Tea Latte for Mom

By TheNaptimeChef

I read a post last week about spiked Chai and thought “hmm, that is a VERY good idea.” Not for the morning of course, but it is not the worst idea for turning your 5pm caffeine fix into happy hour. Of course, I do this with my own special touch – chai ice cubes. Then, I pour it into a bar glass or mason jar, insert a straw and enjoy!

Some more interesting posts:

Homemade Chai Tea

Vegan Pumpkin Crepes with Chai Berry Syrup

Spiked Chai Tea Latte

Ingredients:

  • 1 or 2 teaspoons homemade vanilla simple syrup
  • 4 teabags for your favorite chai tea
  • 1/4 cup skim milk
  • 1 ounce dark rum

Directions:

1. Make the ice cubes in advance by brewing 1 cup of tea with two of the teabags. This keeps the flavor very strong. Freeze this tea in an ice cube tray.

2. Brew the remaining two teabags in two cups of hot water. Allow to steep for at least 5 minutes, then remove the bags and allow the tea to cool to room temperature. Or, chill the tea until ready to drink.

3. To assemble the chai, stir the 2 cups of chai with the milk in a tall glass. Stir in the vanilla simple syrup until you reach desired sweetness. Add 3 or 4 of the chai tea ice cubes to keep the drink cool. Stir in the rum and enjoy!

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Hot Soft Baked Pretzels Recipe

Hot Soft Baked Pretzels Recipe

By JulieVR

We haven’t had much in the way of summer yet – plenty of rain, cold temperatures and even slushy snow last weekend. Which means coming up with interesting projects for the kids. Making pretzels is a great way to fill an hour, or an afternoon.

The process is amazingly easy – it’s funny that we are expected to build our own decks and do our own taxes, and yet the thought of making things like pretzels from scratch seems daunting. I can’t think of a better recipe to make with kids – the stirring together and kneading of a simple yeast-raised dough – watching it rise to double its size like a science experiment – shaping it into pretzels (or letters, numbers or any shape, really) then boiling, scattering with coarse salt or sesame or poppy seeds and baking until deep golden. Kids adore them. It makes a big batch – perfect for a party – or to stock up the freezer for quick lunches.

The boiling step is what gives them the dense, chewy texture typical of a good baked pretzel – if you shape the dough into a circle and boil, then bake them the same way, you’ll have bagels. From scratch!

To make pizza pretzels, spread boiled pretzels with thick tomato sauce on the baking sheet; scatter with grated cheese and bake as directed.

Some more interesting posts:

Scrumptious Pretzels

Soft Pretzels with Spicy Cheddar Cheese Sauce

Holiday Pretzel Treats

Hot Soft Pretzels

Ingredients:

  • 1 pkg. active dry yeast (or 2 1/2 tsp.)
  • 1 Tbsp. packed brown sugar
  • 1 1/2 cups warm water (105 – 110 degrees .)
  • 1 tsp. salt
  • 4 cups all-purpose flour, or 2 cups all-purpose and 2 cups whole wheat
  • Extra flour for dusting work surface
  • Coarse sea or kosher salt or sesame seeds for sprinkling

Directions:

  1. In a large bowl combine yeast, half the brown sugar, and 1/2 cup water and let stand 5 minutes until foamy. Add remaining sugar and water and stir well. Add 1 cup of flour and salt and stir until well blended. Add the remaining flour 1 cup at a time, mixing by hand until incorporated. On a lightly floured surface, knead the dough for 5-7 minutes, until smooth and elastic. Transfer to a bowl, cover with a tea towel and let stand for 40 minutes in a warm place.
  2. Dust your work surface with flour or cornmeal. Divide dough into 12 pieces and roll into long, 1/2″ thick ropes. Shape into pretzels, pressing ends to secure the dough. Cover with a tea towel and let rise on the countertop or on a baking sheet for 20-30 minutes.
  3. Preheat oven to 450° F. Bring a large pot of water to a boil, and stir in 1/2 tsp. baking soda if you have it. Drop pretzels into the boiling water a couple at a time and cook for 1 minute, then flip and cook on the other side for a minute. Using a slotted spoon, transfer pretzels to a baking sheet and sprinkle with coarse salt. Bake for 10-12 minutes, until golden.
  4. Makes 1 dozen pretzels. Serve warm, on their own or drizzled with mustard.

Per pretzel: 158 calories, 0.4 g total fat (0.1 g saturated fat, 0.1 g monounsaturated fat, 0.2 g polyunsaturated fat), 4.6 g protein, 33.2 g carbohydrate, 0 mg cholesterol, 1.5 g fiber. 2% calories from fat.

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Spiffed Up Cheddar Sirloin Shepherd's Pie

Spiffed Up Cheddar Sirloin Shepherd's Pie

By JulieVR

Warm, cheesy casseroles are the bomb on days like today, when it dips below -30 (oh yes!) and I want to warm up with woolly socks and the smell of something warm bubbling in the oven. Shepherd’s pie is perfect couch food – I can curl up and eat it with a spoon – but is also great to portion out into individual baking dishes use ramekins for nights when everyone is eating at different times, so that they can grab their own out of the oven whenever they’re ready for it.

Grated cheddar upgrades the mashed potatoes, and ground sirloin delivers the flavor of steak with the ease and fat content of extra-lean ground beef.

Read More Recipe:

Spicy Vegetarian Shepherd’s Pie

Traditional Shepherd's Pie

Turkey Shepherd's Pie

Spiffed-Up Shepherd’s Pie

Ingredients:

  • 1 onion, chopped
  • 1 lb (500 g) ground sirloin or extra-lean ground beef
  • 1/4 tsp (1mL) dried thyme
  • Pepper
  • 1/4 cup (50 mL) Worcestershire sauce
  • 2 tbsp (30 mL) tomato paste
  • 1 tbsp (15 mL) all-purpose flour
  • 2 cups (500 mL) frozen mixed vegetables
  • 1 cup (250 mL) low-sodium beef stock
  • Buttermilk mashed potatoes (recipe follows)
  • 1/2-1 cup grated cheddar cheese

Directions:

• Cook onion, beef, thyme and pepper (to taste) in 12-inch skillet over medium-high heat, breaking up meat with wooden spoon, until beef is browned and onion is softened, about 10 minutes.

• Reduce heat to medium; stir in Worcestershire Sauce, tomato paste and flour. Stir in vegetables and stock; simmer until slightly thickened, about 3 minutes. Divide into ramekins or small gratin dishes.

• Stir half of the cheddar into the Buttermilk Mashed Potatoes; spread evenly over beef mixture. Top each with remaining cheddar; bake in 350°F (180°C) oven until lightly golden, about 25 minutes. Broil until topping is rich golden-brown, about 3 minutes if desired.

Makes 4 to 5 servings.

Buttermilk Mashed Potatoes: Cover 1-1/2 lb (750 g) potatoes, peeled and cubed, with cold salted water in medium saucepan. Bring to boil over medium-high heat; reduce heat and simmer until tender, about 25 minutes. Drain and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup buttermilk and 1/4 cup butter; mash until smooth.

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Spinach Salad featuring Blueberries and Feta

Spinach Salad featuring Blueberries and Feta

By Jennifer Savor the Thyme

Welcome to my first contribution to the Blueberry fest here on The Family Kitchen. Why should you be consuming blueberries? Well, they are darn tasty and are a great source of natural fruits sugars that can help you get through a sugar craving without feeling any guilt.

Besides being a delicious fruit, blueberries are a ‘SuperFood’. They are ranked as the fruit that is the highest in antioxidants and help your body fight the damage from free radicals. Yes, most of us think of eating blueberries on their own by the handful but be creative: try tossing them in salads, yogurts, muffins, smoothies or even tossing some in your breakfast cereal.

Being that the fresh blueberry season is short, you may find yourself wanting to stock up. To freeze blueberries, wash them, sort out the soft or squishy ones and then return the firm ones to the container once they are dry. Then slip them into a freezer bag. You can then simply grab some when you need and toss into your favorite dish.

Read More Recipe:

Healthy Vegetable Avocado Sandwiches

Carrot and Parsley Salad

Spinach Salad with Broccoli, Red Peppers, and Onions

Ingredients:

Yield 4 servings

  • 1 bag of bab spinach, washed
  • 1/4 cup reduced fat Feta, crumbled
  • 1/4 cup sliced Almonds (toast if you wish)
  • 1/2 cup fresh blueberries

Directions:

Combine all of the ingedients in a large bowl and toss with your favorite vinaigrette.

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Spicy Roast Squash and Parsley Salad Recipe

Spicy Roast Squash and Parsley Salad Recipe

By Brooklynsupper

squash salad with parsleyOnce the fresh greens and corn disappear at the end of summer, eating your veggies can start to feel tedious. But roasted squash, the seasonal standby, doesn’t have to be dull. This easy salad recipe has the heat of paprika and red pepper flakes and the crunch and bite of fresh parsley, which are all a great counterpoint to the buttery richness of the winter squash. If you like heat, you can turn it way up; likewise, feel free to swap out a less spicy paprika and omit the red pepper flakes.

Some more interesting posts:

Streusel Topped Spiced Squash Muffins

Butternut Sqaush Salad with Escarole

Spicy Lemongrass Vegetable Chicken Soup

Spicy Roast Squash and Parsley Salad

Ingredients:

  • 1 medium winter squash, such as butternut or kabocha, peeled and cubed
  • 1/2 cup parsley chopped
  • zest and juice of 1 lemon
  • 6 tablespoons olive oil
  • 3 teaspoons salt
  • 2 teaspoons spicy paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • pinch of ground cumin
  • pinch of ground corriander
  • 4 tablespoons shredded pecorino romano

Directions:

  1. Preheat oven to 425 degrees. Combine the salt, paprika, and peppers in a small bowl.
  2. Peel the squash and scrape out the seeds, then cut it into 1 1/2” cubes. Arrange the cubes on 2 rimmed baking sheets and drizzle with 3 tablespoons olive oil, making sure each side is coated. Sprinkle the prepared spice mixture over the cubes, turning them a little to coat evenly. Cover the sheets with foil and bake squash for 20 minutes, uncover, and roast for another 10 – 15 minutes, until the edges are browned and crisp. Using a spatula, remove the squash from the baking sheets and place in a large bowl to cool.
  3. Whisk together the remaining olive oil and the lemon juice until it’s emulsified. Add a pinch of salt and the zest. Drizzle the dressing over the cooled squash and toss with the parsley and pecorino. This salad will keep nicely covered in the refrigerator for a couple days. Serve as a dinner side, or with Israeli couscous for a light lunch.

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Cara Cara Orange Brownies: So Easy and So Delicious

Cara Cara Orange Brownies: So Easy and So Delicious

By Elizabeth Stark

I’m not the world’s biggest chocolate fan. Chocolate is fine, delicious even, it’s just not my thing. Even so, I do occasionally get a hankering for a moist, chocolaty brownie. But plain old chocolate didn’t feel like enough I wanted bigger, brighter flavor. So I added the zest of two delightfully sweet and sour Cara Cara oranges. The resulting brownies were lightly sweet, oozing with chocolate flavor, and had the lovely, distinct fragrance and flavor of fresh oranges. If you’re looking for a simple, yet slightly offbeat brownie recipe, these are the brownies for you!

Cara Cara oranges lend a distinct and bold flavor to the brownies, but other types of citrus would work well too try navel or blood oranges.

Read More Recipe:

Nutella Brownies with Hazelnuts and Dried Cherries

Gluten Free Black Bean Brownies

Perfect Cream Cheese Brownies to Celebrate National Cream Cheese Brownie Day

Cara Cara Orange Brownies

Ingredients:

  • 3 ounces bittersweet chocolate, rough chopped
  • 8 tablespoons butter (1 stick), plus more for greasing the pan
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon sea salt, plus a bit for the top of the brownies
  • 2/3 cup all-purpose flour
  • zest of 2 Cara Cara oranges

Directions:

  1. Preheat the oven to 350 degrees.
  2. Line an 8 x 8″ square baking pan with parchment, allowing a bit of overhang so you can lift the brownies out. Butter the sides of the pan and the parchment liberally.
  3. In a heavy-bottomed pan or double boiler, heat the chocolate and butter over medium-low heat. As soon as the chocolate and butter have melted, remove from heat and stir to cool slightly. Add the eggs, sea salt, flour, and zest, one at a time, stirring each until fully incorporated.
  4. Spoon into prepared baking pan, spread batter out evenly, sprinkle top with a pinch of sea salt, and bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
  5. Cool completely, slice, and serve.

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Hot Fudge Ice Cream Cupcakes Recipe

Hot Fudge Ice Cream Cupcakes Recipe

By Brooke McLay

There’s this classic story my friend tells about the morning she agreed to watch another friends famously unruly twins at 7 a.m and she showed up to drop them off at 5:30 a.m.  In their hands were ice cream cupcakes, mouths slathered with chocolate, hair mussed, pajamas on. Ever since, I’ve never been able to muster myself into the kitchen to make a batch of ice cream cone cupcakes. I found them, frankly, nasty after such a tale. But this simple version, where ice cream replaced the sickly-sweet ice cream, where a layer of ganache tops off the cone, turned out so adorably delicious that I couldn’t help myself. I ate my first Ice Cream Cone cupcake from top to bottom and I didn’t even once feel like a filthy twin noshing on dessert before dawn. Thank goodness, because I’ve got another one sitting on my countertop, calling my name.

Read More Recipe:

Individual Double Chocolate Brownie Sundaes

Funfetti® Holiday Mint Brownie Ice Cream Sandwiches

Hot Fudge Ice Cream Cupcakes

Ingredients:

  • 1 batch chocolate cake mix, prepared according to package directions
  • 12 jumbo cake cones
  • 1/2 gallon vanilla ice cream
  • 1 batch quick hot fudge
  • rainbow sprinkles

Directions:

  1. Preheat your oven to 350 degrees. Place the bottom of your cones into a the rounds of a mini muffin tin. It should hold them firmly in place.
  2. Pour batter into cones, filling each to within about 1 inch of top of the cone. (If you have extra batter, refrigerate it for a half-batch of standard cupcakes within the next 3 days). Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
  3. Place a small bit of hot fudge on top of each cooled ice cream cone cupcake. Place a large scoop of vanilla ice cream on top of the cones. Top with hot fudge. Sprinkle with your favorite sprinkles. Enjoy immediately or freeze until ready to serve.

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Homemade Hot Fudge in 99 seconds

Homemade Hot Fudge in 99 seconds

By Jaime

I’ll never buy hot fudge in a jar again. Making your own from scratch is ridiculously simple to make and less expensive than a gourmet jar of hot fudge.

Since this is actually a recipe for chocolate ganache, you will be able to use it for all kinds of things. You can refrigerate it, scoop it out, and roll it in cocoa powder  to make truffles. You can pour it over a cake for a flawlessly glossy icing.  You can refrigerate it in a cake pan and slice it for the most sinful chocolate cake you’ve ever had—Endless possibilities!

Some more interesting posts:

Boozy Stout Milkshakes with Bittersweet Hot Fudge

Easy Salted Chocolate Caramel Sauce

Homemade Hot Fudge

Ingredients:

  • 1/2 cup heavy cream
  • 1 1/4 cups best quality chocolate chips (I used 3/4 cup semisweet and 1/2 cup milk chocolate—Guittard or Ghiradelli work best)
  • 1/2 teaspoon pure vanilla extract

Directions:

1. In a microwave safe bowl, heat cream to almost boiling, about 60 seconds. Pour in chocolate chips and vanilla. Allow to rest for 35 seconds, or long enough for the chips to start melting. Whisk until chocolate is smooth and glossy.

Homemade Hot Fudge

2. Serve over ice cream immediately, or refrigerate for later. To reheat, microwave on high for 10* seconds at time, stirring after each interval until ganache is smooth wand shiny again.

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Hot Chocolate Cupcakes with Whipped Cream and Marshmallows

Hot Chocolate Cupcakes with Whipped Cream and Marshmallows

By Ole & Shaina Olmanson

It’s been snowing a lot here. And it’s been cold. Negative degrees type of cold. Naturally, there has also been a healthy dose of hot chocolate to keep the chill at bay after sledding, making snow forts or just shoveling the two feet of snow that fell on the ground last weekend.

This afternoon, however, I served up dessert instead. Baked right in the mug and topped with all your favorites, hot chocolate cupcakes are sure to surprise and excite your hot chocolate lover or the kid in you.

These cupcakes are as cute as they come. Topped with fresh whipped cream and mini marshmallows, they are perfect for a fun winter dessert, and my kids gobbled them up still warm from the oven after arriving home on the school bus, marveling at the fact that I offered them hot chocolate that turned out to be cake.

More Hot Chocolate Recipe:

White Hot Chocolate with Toasted Marshmallows

Hot Chocolate Mug Cakes

Mexican Hot Chocolate Truffles

Hot Chocolate Cupcake

Ingredients:

  • 1 1/2 cups sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon Dutch-processed cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 1/2 tablespoon pure vanilla extract
  • 3/4 cups very hot water or coffee
  • 1 cup heavy whipping cream
  • 1 1/2 tablespoons powdered sugar

Directions:

  1. Preheat the oven to 350 degrees F. In a large bowl or stand mixer, whisk together sugar, flour, cocoa, baking powder and salt. In a separate bowl, beat eggs, milk, oil and vanilla together. Pour wet ingredients into dry and beat on medium speed for 3 minutes. Pour in the hot water slowly and continue mixing until the water has just been mixed in.
  2. Pour the batter into heat-safe mugs (6- or 8-ounce size) and place them 1-2″ apart on a sheet pan. Bake 25-30 minutes until center bounces back when touched. Remove from oven on the tray.
  3. Beat heavy cream and powdered sugar until soft peaks form. Top warm cupcakes with whipped cream and mini marshmallows and serve.

Makes 12 cupcakes.

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Caprese Spaghetti Pie Recipe

Caprese Spaghetti Pie Recipe

By Kelsey Banfield

Traditional spaghetti pie has been a favorite of mine since childhood. As my mother reminds me, it was a standby in our house for many, many years. My brother and I would always eat it without a whiff of protest! I’ve been revisiting it lately since my children love spaghetti, and it’s always a fun dinner to put on the table. While I often make my mother’s version with chopped up meatballs, I’ve recently come to love flavoring it up with extra tomatoes and fresh mozzarella and basil just like a Caprese salad.

The key to this easy Italian meal is to layer everything carefully and bake it thoroughly. While it bakes, the flavors meld like lasagna. I always serve a big green salad and crispy garlic bread on the side. That is all you need to round out the family meal!

Caprese Spaghetti Pie

Morre Spaghetti Recipe:

Fiesta Spaghetti Tacos

Hearty Spaghetti and Meatballs

Smart Spaghetti and Meatballs with Tomato Sauce

Caprese Spaghetti Pie

Makes: 1 10-inch pie, about 4 to 6 servings

Ingredients:

  • 7 ounces spaghetti, cooked
  • 2 tablespoons olive oil
  • 2 large eggs
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 3/4 cup ricotta cheese
  • 1/2 cup marinara sauce
  • 1/2 cup crushed tomatoes with juices

Directions:

1. Heat the oven to 350 F. Oil the bottom and sides of a 10-inch pie pan.

2. In a large bowl toss the spaghetti with the olive oil. Beat the eggs in a small bowl and then toss them with the spaghetti. Then toss in the Parmesan cheese and half of the basil. Transfer the spaghetti mixture to the pie pan and form a well in the middle (this will hold your sauce and cheese) and pull the pasta up the sides of the pan to form a crust.

3. Scatter 3 ounces of the fresh mozzarella slices on top of the spaghetti to form a layer of cheese. Spread the ricotta over the cheese. Then pour the marinara sauce and crushed tomatoes on top. Top the sauce layer with the remaining mozzarella slices and basil.

4. Cover the pie pan with foil and bake it for 25 minutes, or until the top is bubbly and golden. Remove the foil and bake for 5 more minutes, or until the cheese is browned. Remove from the oven and allow to cool for 10 minutes before cutting and serving.

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Spicy Maple Lemonade Recipe

Spicy Maple Lemonade Recipe

By Kathypatalsky

This refreshing, frothy, blended Spicy Maple Lemonade is the perfect refreshing sip to quench your thirst and perk up your mood. The ingredients are pretty basic, but the all natural taste will keep you craving these flavors. Warm, sweet maple pairs nicely with tart lemons. Grab some lemons and try this easy recipe out.

Some more interesting posts:

Sweet Summer Lemonade Ice Box Pie in a Jar

Easy Raspberry Lemonade

Lemonade with Berry Ice Cubes

Spicy Maple Lemonade

makes 1-2 glasses

Ingredients:

  • 12 ounces spring water
  • 2-4 small lemons (to taste, depending on how lemon-y you want your drink)
  • pinch of lemon zest
  • pinch of cayenne (to taste)
  • sweeten to taste (start with 2 Tbsp maple syrup and add more as desired.)
  • 1/2 cup ice

Also:

  • ice to serve

Directions:

1. Squeeze your lemons. Start with two lemons.

2. Add lemon juice, water, cayenne and sweetener to blender. Blend a few seconds. Add ice, blend until frothy and ice is smoothed into frosty bits.

3. Taste test and adjust sweetener, cayenne and lemon juice as desired.

4. Serve over ice.

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Real Food Fast: California Walnut Encrusted Salmon

Real Food Fast: California Walnut Encrusted Salmon

By JulieVR

Salmon is always a popular dinner at our house, but I’ve been trying to push past the usual teriyaki or balsamic glaze I tend to fall back on. I came across this recipe – salmon filet with a crunchy walnut crust – and it was a hit. Heart-healthy walnuts deliver even more omega 3s, along with fiber and protein, and a nice crunch to contrast the soft salmon. Best of all, you can prep it ahead and then slide it into the oven when you’re ready for it.

For a complete meal, serve this salmon on a bed of baby spinach, drizzled with a light lemony vinaigrette or asparagus spears and baby potatoes.

Some more interesting posts:

Sweet Potato Tart with a California Walnut Crust

Potato, Leek and California Walnut Gratin

Walnut Linzer Cookies

California Walnut-Encrusted Salmon Fillets

Ingredients:

  • 1 cup chopped California walnuts
  • 2 tbsp dry bread crumbs
  • 2 tbsp grated lemon rind
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh dill (or 1 tsp/5 mL dried)
  • Salt and pepper to taste
  • 4 salmon fillets (skin on), about 1 lb/ 500 g
  • 2 tsp dijon mustard

Directions:

  1. Lemon juice
  2. In food processor, add walnuts, bread crumbs, lemon rind, oil, dill and salt and pepper to taste; pulse until crumbly (mixture should stick together slightly). Set aside.
  3. Place salmon fillets on baking sheet, skin side down, and brush tops with mustard. Divide crust mixture into four equal portions and press onto salmon, adhering to mustard.
  4. Cover salmon with plastic wrap; refrigerate 15 minutes or up to 2 hours. Bake at 350°F 15 minutes or until salmon flakes with fork. Drizzle with lemon juice.
  5. Makes 4 servings.

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