activekidney73-blog

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Malibu Sunset

posted on August 31, 2018 by Averie Sunshine

Malibu Sunset: A fun, fruity, easy Malibu drink recipe!! Because there’s really no wrong way to do pineapple, orange juice, coconut rum, grenadine, and cherries! If you’ve never had this fruity alcoholic drink, you should change that!!

A Malibu Drink Tastes Like an Island Getaway

This post has been slightly updated since the original 2013 publish date.

Living in San Diego, I’m normally just a couple hours from Malibu. But recently I was in Aruba and Malibu never tasted so good.

MY OTHER RECIPES

If you’ve never had this fruity Malibu drink, you really should change that. Someone will say they don’t like coconut, but I don’t think it tastes ridiculously coconutty. Coconut Malibu tastes what a tropical vacation should taste like.

Technically this fruity drink has a splash of cranberry, but I didn’t have any and wasn’t going to buy any for a splash. Just use more grenadine. Scratch that. More Malibu.

Home away from Home

This is Palm Beach, Aruba. My most favorite place on earth. This little slice of beach is where I go to mentally when the going gets tough in life. It’s my happy place.

Cool Malibu Rum Drinks for Hot Summer Days

Holy moly these things go down way too easily in the heat and humidity and I know it is still plenty warm in many parts of the country.

This Malibu drink is fruity and sweet without being over-the-top like some fruity alcoholic drinks can be, and it’s so refreshing. 

I love pineapple juice and it’s a perfect pairing with coconut rum. Cheers!

Malibu Sunset

Yield: 1 drink

Total Time:2 minutes

Prep Time:2 minutes

Cook Time:0 minutes

This is like drinking a tropical vacation. Fruity and sweet (but not too sweet), and perfectly refreshing. They go down way too fast and very easily. Cheers!

Ingredients:

ice cubes 3 to 4 ounces pineapple-orange juice (I use a blend rather than purchasing separate juices) 2 ounces Malibu Coconut Rum grenadine, drizzled maraschino cherries, for garnishing pineapple and/or orange slices, for garnishing

Directions:

Add ice to glass.

Add juice, Malibu, and stir.

Drizzle in grenadine.

Garnish with cherries, pineapple, and/or orange slices.

Serve immediately. Drink is intended for those whom alcohol consumption is appropriate. Always drink responsibly.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes

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Coconut Water Champagne Fruit Punch (vegan, GF)

Homemade Baileys Irish Cream– Make in blender in less than 1 minute

Creamy Nutella Martini

Creamy Boozy Iced Coffee

Coconut Cream Pie Smoothie (vegan, GF)

Pineapple Mango Vitamin C Booster Smoothie (vegan, GF)

Pineapple Banana & Coconut Cream Smoothie (vegan, GF)

Maraschino Cherry White Chocolate Cookies – I love maraschino cherries so much that I baked them into soft, chewy white chocolate cookies

Source: https://www.averiecooks.com/malibu-sunset/

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Spiced Pear Pinch Muffins

I've been really thinking lately about reducing the amount of refined sugars and fat that we consume.  I heard on the television the other day that people who eat a diet which contains a lot of highly processed foods don't live as long as other people.  Food for thought there.

I don't think this knowledge is going to make much of an impact on most people so long as the food industry continues to offer highly processed food at a lower price than good and wholesome foods.  The facts are staring you right in the face when you go into the shops.  It doesn't take a genius.

If I had a house full of children, was living on a limited income, and I had the choice between a plastic bag holding a handful of green beans or a paper sack holding half a dozen large sausage rolls for about half the price . . .  the choice is easy.

It would take several bags of the green beans to feed your children and keep them filled or you could buy a couple bags of the sausage rolls and keep them full and happy at half the cost.  Good food is expensive.  End of  . . .

Sad but true.  Someone needs to get on board with that fact and make processed foods more expensive and good food cheaper.  Anyways, I digress . . .

In my efforts to make a lower sugar muffin, I created these Spiced Pear Pinch Muffins.  No flour, just oats.  No refined sugars . . .  just a bit of Maple Syrup . . .

No fat, just a medium banana and 2 tinned pear halves, which also add some fibre and sweetness . . .

There is one egg in the lot, as well as some cinnamon and cardamom  . . .  both ground, along with a bit of salt, baking powder, and baking soda. You blitz it all in a blender until smooth and then spoon into mini muffin tins you have sprayed with  some low fat cooking spray.

8 to 10 minutes in the oven and presto chango!  Just look at how high they rose!  Lovely! 

And they have a beautiful texture.  I felt good eating one of these  . . .  like a real earth mother.   Healthy, low fat, filled with fibre and no refined sugars. You can't go wrong!

Yield: About 24

Author: Marie Rayner

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Spiced Pear Pinch Muffins

Delicious little bite sized muffins that are gluten and refined sugar free. They are also gorgeously fat free!  I know, amazing!

ingredients:

80g dry old fashioned large flake oatmeal (1 cup)

1 medium ripe banana

2 tinned pear halves (in juice), well drained

1 large free range egg

3 TBS pure Maple Syrup (I like the amber Grade)

1 1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

instructions:

Preheat your oven to 180*C/350*F/ gas mark 4.  Spray a mini non-stick muffin tin with some low fat cooking spray. Set aside.

Measure the oats, banana, pear halves, egg, maple syrup, cinnamon, cardamom, baking powder, salt and baking soda into a blender.  Blend on low for 20 seconds or so.  Scrape down the sides and then blend on high for 1 to 2 minutes or until all of the oats are completely ground, and the mixture is smooth.

Spoon into the mini muffin tin, filling each hole 2/3 full.  Bake in the preheated oven for 8 to 10 minutes or until well risen and golden brown.   Tip out onto a wire rack.  Serve warm or cold.  Store any leftovers in a tightly covered container.

They really are good. If you are not fond of cardamom just use 2 tsp of ground cinnamon.  I think any mother would feel good about feeding these to her children, don't you??

Can you imagine opening the door of your little cottage in the morning and seeing that someone had dropped amazingly huge muffins into your front garden during the night?  I know!  Talk about manna from Heaven! 

Source: https://theenglishkitchen.blogspot.com/2019/06/spiced-pear-pinch-muffins.html

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Romesco Pasta Salad

Romesco is one of my favorite sauces and the perfect antidote for when you’re getting tired of the ordinary tomato sauce pasta. Unlike tomato sauce, romesco is mainly made from sweet roasted bell pepper and just a few other simple ingredients: almonds, garlic, tomato, sherry vinegar and extra virgin olive oil. You’ll likely have some left over romesco (depending on how the type of pasta you use and how much pasta you use) and you can use it on so many things. During the summer, I love to spoon it over roasted or grilled veggies and steak. It is bright and full of so much flavor!

INSTRUCTIONS

Add the roasted red bell peppers, almonds, garlic and tomato to a food processor or blender. I prefer using a blender for a smoother sauce. Blend all the ingredients with 1/4 cup of water until smooth.

Add the sherry vinegar, the extra virgin olive oil and big pinch of salt and some pepper and just pulse to incorporate. Add more salt and pepper to taste.

Cook the pasta according to package directions in salted boiling water. Drain and rinse with cold water.

Pour enough romesco over the pasta until well coated. You'll probably have some left over. I usually jar the romesco and save it for sandwiches or roast veggies.

To serve, add a few handfuls of arugula to the pasta and top with a few heaping spoonfuls of ricotta and handful of grated pecorino. Add a few small cherry tomatoes on top if in season.

(images by HonestlyYUM)

Source: https://honestlyyum.com/24353/romesco-pasta-salad/

[activekidney73-blog]

Are Buckles the Most Underrated Dessert of the Summer?

By this point in the summer, you’ve probably made a pie, cobbler, crisp, or crumble. Maybe even a pandowdy. But have you made a buckle?

Sometime before September 23, you should.

One could argue that a buckle is a coffee cake (ideal for breakfast or brunch) or a snack cake (able to be eaten by hand, usually square). Either way, it is single-layer, streusel-topped, and, stuffed to the gills with fruit. Supposedly, that’s where the name buckle comes from: As the cake rises in the oven, it buckles around all the fruit.

Which would make you think that fruit type is the most important aspect of a buckle. And some may argue as much—but not me, because so long as it’s ripe, sweet, and juicy, the fruit you pick doesn’t matter. It could be blueberries or blackberries, halved strawberries or cherries, chopped nectarines or apricots. Better yet, it could be a mix of two or three.

To make a buckle really stand out, focus on the other components instead. Here are six rules I swear by:

1. Don’t use all all-purpose flour. A buckle is as much about the cake as it is about the fruit. So why would you show off peak-season berries in front of a ho-hum backdrop? Incorporating another flour into the mix adds flavor and dimension. Think cornmeal, whole-wheat, rye, and spelt.

2. Add some crunch. Cake is soft and baked fruit is softer, which means we need some contrast. A sprinkle of itty-bitty poppy seeds does wonders (plus, they look so pretty, like polka dots). If poppy seeds aren’t your thing, you can turn to sesame seeds or toasted, finely chopped nuts instead.

3. Don’t skimp on salt. True with any dessert and especially so here, considering that buckles are as often breakfast as they are dessert. To keep the sweetness in check, generously salt both the cake batter and streusel. Don’t worry—it won’t taste salty, just balanced.

4. Dial up the flavor with citrus zest. Whether it’s lemon, lime, orange, or grapefruit, citrus zest is a powerhouse ingredient. Its concentrated brightness and subtle acidity makes the fruit taste even fruitier.

5. Stir in something tangy-creamy. Fermented dairy products, like Greek yogurt, sour cream, or crème fraîche, are no stranger to cake recipes. These ingredients increase moistness and tenderness—and a buckle should always be moist and tender.

6. While you’re at it, dollop some of that on top, too. So, you stirred some Greek yogurt, sour cream, or crème fraîche into the cake batter. Good! Now, take whatever is left over, and dollop it on a slice.

Here’s a recipe to put your newfound knowledge to good use. It has cornmeal and poppy seeds, lemon zest and Greek yogurt. And while it calls for cherries and blueberries—tossed in flour to reduce sinkage, and folded into the batter and streusel for even distribution—you could, of course, substitute any summer fruit. That’s the fun part.

Blueberry Buckle Recipe

View Recipe

Ingredients

Streusel

1/2 cup granulated sugar 1/3 cup finely ground cornmeal 4 tablespoons (1/2 stick) unsalted butter, cubed, cold 1/2 teaspoon kosher salt 1 tablespoon poppy seeds 1/4 cup blueberries 1/4 cup pitted, halved cherries

1/2 cup granulated sugar 1/3 cup finely ground cornmeal 4 tablespoons (1/2 stick) unsalted butter, cubed, cold 1/2 teaspoon kosher salt

1 tablespoon poppy seeds 1/4 cup blueberries 1/4 cup pitted, halved cherries

Cake

1/2 cup granulated sugar 9 tablespoons unsalted butter, at room temperature, plus more for the pan 1 1/2 cups all-purpose flour, divided, plus more for the pan 1/2 cup granulated sugar 1/2 cup light brown sugar 1 lemon, zested 2 large eggs 1/2 cup whole-milk Greek yogurt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2/3 cup finely ground cornmeal 3 tablespoons poppy seeds 1 1/4 cups blueberries 1 1/4 cups pitted, halved cherries

1/2 cup granulated sugar 9 tablespoons unsalted butter, at room temperature, plus more for the pan 1 1/2 cups all-purpose flour, divided, plus more for the pan 1/2 cup granulated sugar 1/2 cup light brown sugar 1 lemon, zested 2 large eggs 1/2 cup whole-milk Greek yogurt

1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2/3 cup finely ground cornmeal 3 tablespoons poppy seeds 1 1/4 cups blueberries 1 1/4 cups pitted, halved cherries

Have you ever made a buckle before? Tell us about it in the comments!

Source: https://food52.com/blog/24464-why-you-should-put-poppy-seed-on-blueberry-buckle

[activekidney73-blog]

Ulundogare recipe, ulandogare

Ulundogare, ulandogare is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful. When I was browsing Instagram, saw this ulundhogare and attracted by the name. I also love rice varieties (carbs😁) so decided to try it out. I browsed youtube and found this simple video and followed it to prepare this delicious rice variety. This was similar to the way mom prepares thengai sadam, but the slight variations make it taste totally different. First rice is cooked, cooled down and kept aside. Temper and mixed with rice. Then at the time of serving, roasted urad dal and kopra (I used dessicated coconut) is mixed for best tasting ulundogare. The crispy coarse powdered urad dal and pepper takes the rice to a whole new level. I tasted both when it is mixed and the urad dal is crisp as well as later after sometime. But the freshly mixed crisp urad dal is really great in this dish. So do try that way 😋.

Ulundogare recipe Recipe Cuisine: Indian |  Recipe Category: Lunch Prep Time: 10 mins  |  Cook time: 20 mins |  Serves: 4  | Author: Raks anand

Click here for cup measurements

Ulundogare, ulandogare is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful.

Recipe ingredients:

Rice (basmati) - 1 & 1/2 cup Kopra/ dessicated coconut - 1/4 cup To dry roast Urad dal - 1/4 cup Black pepper - 1 tsp To temper Oil - 2 tbsp Ghee - 1 tbsp Mustard - 1/2 tsp Urad dal - 2 tsp Chana dal - 2 tsp Asafoetida -1/4 tsp Red chilli - 3 Cashews - 10 Curry leaves - a sprig

Method:

Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles.

Once done, cool down in a broad vessel. Add 2 tsp sesame oil for easy separation of grains.

In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.

Dry roast black pepper until it starts to pop.

I used dessicated coconut, roasted it until fragrant.

Grind urad dal and black pepper coarsely.

Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.

Add cooked rice (cooled, separated grains), salt and mix gently.

At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.

Notes

Add powdered coconut, urad dal and pepper at the time of serving for best texture.

Asafoetida is main flavour in this dish, so add generously.

I made double the quantity, so what you see in picture, quantity might be different.

Tags:Ulundogare, ulandogare, ulundhogare, ulandhogare

Step by step instructions of ulundogare recipe:

Wash and soak basmati rice for 10 mins. Pressure cook with 2 cups of water for 3-4 whistles. Once done, cool down in a broad vessel. Add 2 tsp sesame oil for easy separation of grains.

In a pan, dry roast urad dal in medium flame until crisp and slightly golden. Keep aside.

Dry roast black pepper until it starts to pop.

I used dessicated coconut, roasted it until fragrant.

Grind urad dal and black pepper coarsely.

Heat a broad pan with oil, ghee. Splutter mustard, add urad dal, channa dal, red chilli, cashew and asafoetida. Once cashews are golden, add curry leaves.

Add cooked rice (cooled, separated grains), salt and mix gently.

At the time of serving, mix powdered urad dal+ pepper and coconut. Mix well to serve.

Since Vj likes it with a kootu, I served it with snake gourd kootu. You can simply serve with fryums/ papad/ vadams. 

Share:

Source: https://www.rakskitchen.net/2018/11/ulundogare-recipe-ulandogare.html

[activekidney73-blog]

A Surprising Question…

Here’s a question I got from a Stonesoup reader that really surprised me…

“Jules, is it all right if I post this recipe to my FB page, as long as I link it to your blog and give you the credit?

I’d like more people to try it but do not want to trespass onto your territory.”

– Xenabobb

Why the surprise?

It wasn’t because Xenabobb wanted more people to try my Fast Friday Cheeseburger Bowls.

I know how good (and easy) they are.

What surprised me was that she felt like she needed to ask.

Or that sharing the recipe would somehow trespass on my territory.

So I thought it worth mentioning that one of my favourite things in the world is when people share my recipes.

With or without credit.

I just love the idea of helping people discover the joys of simple whole food.

So please, if you like one of my recipes, share it with whoever you think it would help.

I would really appreciate it.

What about you?

Are there any Stonesoup recipes you’ve already shared?

Thankyou!

And let me know in the comments below so I can thank you personally ;)

Have fun in the kitchen!

With love, Jules x

Tags: recipes, simple

Source: https://thestonesoup.com/blog/2019/07/29/sharing/

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My Most Surprising Lesson from Studying Nutrition

One of the things I’m super excited about at the moment is completing my Health Coaching Certificate.

Last month we focused on nutrition.

The last time I had formally studied nutrition was back in the 1990s – the height of the low fat era.

Ugh.

So I was hoping that there would have been a few changes in current nutrition thinking since then.

And thankfully there are!

Which inspired me to share one of the biggest lessons today…

HOW you eat is more important than WHAT you eat.

In the past, nutrition guidelines focused on specific nutrients. And the number of servings from each food group.

In most countries this is still the case.

But the current conventional prescriptive approach isn’t working.

People are getting sicker.

I love the guidelines I learned at PreKure because they focus more on how to eat rather than specific nutrients and food groups.

It’s all about choosing nutritious whole, unprocessed foods that are ethically produced and local where possible.

It’s about minimizing food that comes in packages.

If you are eating packaged food, it’s about looking for options that contain 5 ingredients or less (sound familiar?!)

It’s about choosing vegetables, fruit, eggs, meat, seafood, poultry, pork, organ meats, dairy, nuts, seeds, legumes, as tolerated.

It’s NOT about eating ‘healthy’ whole grains.

It’s about choosing traditional fats and oils over highly processed, refined oils.

It’s NOT about avoiding saturated fat.

And it’s about minimizing total sugar, added and intrinsic.

It’s about planning your time to make cooking and eating an important part of your lifestyle.

It’s about eating mindfully.

Sharing food with family and friends.

Amen!

Read more about the PreKure dietary guidelines over here.

What do you think?

How do these guidelines sound to you?

Are you interested in reading more about my discoveries from the world of nutrition?

I’d love to hear in the comments below.

As always, thank you for reading Stonesoup.

I really appreciate you!

Have fun in the kitchen,

With love, Jules x

Source: https://thestonesoup.com/blog/2019/04/15/nutrition-lessons/

[activekidney73-blog]

Travel Friendly Store-Bought Clean Eating Snacks

No matter where your travels are taking you this summer, you most definitely don’t want to get caught hungry and in search of healthy cleaner snack options. After all, nothing kills a good mood or positive attitude quite like a snack craving! Homemade treats tend to be cleaner, but I understand that making your own isn’t always possible in the rush of getting ready for a trip, so I’ve compiled 15 of my favorite travel-friendly clean eating snacks that are available for purchase. They’re all tasty, portable, relatively healthy, and kid-approved. Safe travels! 

Store-Bought Portable Clean Eating Snacks

For better (and healthy) travel treats. 

Here are 15 clean eating snacks to shop before your next trip: 

1. RXBARs: There are a lot of protein bars out there, but these are some of my favorite to recommend (they were even in our wedding hotel welcome bags!). They come in delicious flavors from Chocolate Cherry and Blueberry to Chocolate Sea Salt and Mango Pineapple (and that’s just the start!)… and if you’re looking for something a little extra kid-friendly, there are four RXBAR varieties targeted especially for littles. This company is open about their ingredients, which include simple, clean items like egg whites, dates, and almonds. Throw a few of these in your tote for plenty of protein on the go. 

2. Meat Sticks: While we’re talking protein, we’ve gotta talk about meat sticks. There are few sources of protein better than lean dried meat, and there are few things that can serve you better while you’re traveling than protein! There are plenty of brands and varieties out there producing meat sticks for you to try, but The New Primal, Chomps, Epic Bars are three of my faves. 

3. Simple Mills Crackers: The Simple Mills company prides themselves on providing consumers with “nothing artificial, ever” — and if you’ve been hanging around here for a while, you know that’s a motto that I can get behind. Every Simple Mills product is gluten-free, grain-free, soy-free, non-GMO, and paleo friendly, including their wide variety of cracker options. Choose from Fine Ground Sea Salt Almond Flour crackers (perfect with a bowl of classic chicken soup FYI), Farmhouse Cheddar Almond Flour crackers, Smoky BBQ Cheddar Almond Flour crackers, and more. Bring a box along for the perfect bite on a long car trip, beach day, or extended plane ride. 

4. YumEarth: I’ve given you a lot of good savory options here, but sometimes, you just need to satisfy a sweet tooth! Enter YumEarth. This company uses super simple ingredients and has eliminated commonly problematic items like eggs, fish, milk, peanuts, soy, and wheat from all of its products. They’re also certified USDA organic, non-GMO, gluten-free, and vegan across the board. What’s your favorite candy treat? Lollipops, gummy bears, licorice, fruit snacks, sours, hard candies… YumEarth has you covered!

5. Hu Kitchen Dark Chocolate: Hu Kitchen is well-known for its lack of “weird ingredients” — but it may be even better known for how good it is! Hu’s 70% house ground dark chocolate is free of refined sugar, cane sugar, sugar alcohols, and dairy, but will still fulfill your chocolate craving in a pinch. Stock your suitcase with these so you’re ready for the inevitable chocolate fixation at any moment. 

6. Freeze-Dried Cheese: If you have yet to get on the freeze-dried cheese train, allow me to extend an official invitation to jump on board! Nutristore, Moon Cheese, and Augason Farms are readily-available brands that offer different varieties of cheese based on your family’s preference. Satisfy that craving for something cheesy while in transit without risking the icky, old cheese smell.  

7. Granola: I’m pretty partial to my own granola recipes (my gluten-free version with crunchy clusters and my Cherry, Coconut, and Chocolate Granola are both delish), but if you don’t have time to DIY pre-travel, there are a few clean varieties out there that you can buy easily. Check out XXX and XXXX. 

8. Plantain Chips: These little beauties are rich in Vitamins A and C, as well as potassium and high-quality fats, which makes them an extremely well-balanced snack for travel of all kinds. They also have anti-inflammatory properties and can help support your immune system, which can help you stay healthy while you’re on the move. Amazi plantain chips are clean, simple, and just good. 

9. Healthy Chips: There’s nothing like the satisfying crunch of a chip to uplevel your snack game, and thanks to companies like Siete Foods and Jackson’s Honest, you can get that crunch without feeling like you’re filling your body with excess salt and icky additives. Some of my favorite healthy chip options are Siete Brand Tortilla Chips (I love the Fuego) and Jackson’s Honest Chips. 

Store Bought Clean Snacks

10. Nut butter packets: There’s nothing like a few perfect bites of nut butter when you feel yourself getting hangry, and thanks to brands like RXBAR and Justin’s, the snack is now available in a portable pouch for easy travel. You, your friends, your kids, and your partner are all bound to approve of this on-the-go snack. It’s a real crowd pleaser! 

11. Trail Mix: Trail mix can make a great travel companion for your hungrier moments, as long as you remember that not all trail mix is created equal! Steer clear of anything with unnecessary added sugars and lots of candy pieces (though I’ll sign off on a few dark chocolate chunks and dried fruit here and there, because… yum). Nuts and seeds are really the best route if you’re trying to stick to a fairly clean eating routine while you’re on the go. I like making my own and stocking up on nuts and dried fruit from Trader Joe’s for affordability, but you can find plenty of great pre-packaged options at stores like BJ’s, Costco, Whole Foods, or online, too!

12. Crispy Chickpeas: This is another snack that I typically make in my own kitchen, but it’s also available pre-packaged from brands like Biena! Chickpeas are rich in vitamins, minerals, fiber, and protein, and when you make them crispy, they give you the perfect crunch. You’ll never crave a potato chip or cheese curl again! 

13. Simple Mills Cookies: You already know how I feel about Simple Mills crackers, and I’m an equally big fan of their cookie selection. This brand — again, gluten-free, grain-free, soy-free, non-GMO, and paleo friendly — has quite a selection of cookies. You’ve got your crunchy cookies (Chocolate Chip, Cinnamon, Toasted Pecan) and your soft-baked cookies (a chewier take on Chocolate Chip, Snickerdoodle, Peanut Butter, and Dark Chocolate Toasted Coconut). The gang’s all here, and ready to tag along with your family no matter where your travels take you. 

14. Emmy’s Organics Coconut Cookies: While we’re on the subject of cookies, I’d also like to recommend the Emmy’s Organics brand. Their coconut cookies and chocolate-covered coconut cookie bites are ideal when you want a taste of something decadent, but don’t want to get too off-track with your clean eating. Emmy’s Organic uses non-GMO, organic, and gluten-free ingredients. 

15. Freeze-Dried Apple Chips: Get all the health benefits of apples in an easier-to-transport form with freeze-dried apple chips from Whole Foods 365 Brand or online (make sure the only ingredient is apples!). I guarantee that these will be especially popular with your kiddos! 

P.S. Don’t forget some fresh fruit that won’t go bad super easily, and can hang out of the fridge — like apples, oranges, and bananas.

What are your cleaner go-to travel snacks?

Source: https://lexiscleankitchen.com/store-bought-clean-eating-snacks/

[activekidney73-blog]

9 Surprising Solutions For The Most Common Aches & Pains

When it comes to everyday aches and pains, not everything requires pain relievers! Check out these 9 ways to soothe common ailments naturally.

Minor aches and pains of the everyday variety are pretty much unavoidable. We all have to deal with them, but we also have a lot of options to choose from when it comes to finding relief. I personally don’t have anything popping a couple of ibuprofen, but I know that taking too many pain relievers isn’t good for you. (According to WebMD, it can lead to stomach, kidney, or liver problems!)

Essential oils are a great option for soothing all kinds of everyday pains when you can get by without medication. To help illustrate my point, today I’ll show you how you can solve 9 different everyday ailments using 4 basic essential oils. Once you add these essential oils to your medicine cabinet, you’ll always have a quick remedy close at hand! :-)

1. Bug Bites

You can soothe angry mosquito bites and even bee stings with lavender essential oil! Place a drop of the oil on the end of a Q-tip, then rub it over the bite to help stop the itch and reduce inflammation.

2. Allergies

Whether your allergies are seasonal or year-round, it helps to have a natural remedy up your sleeve that can help soothe your symptoms! When my kids’ allergies are acting up, I diffuse a combination of lavender, lemon, and peppermint essential oils. Just add a few drops of each oil to your diffuser and turn it on to help keep allergies at bay.

3. Stomach Aches

Overindulged at dinner? Use peppermint essential oil to help settle an upset stomach. Just add a drop of peppermint oil to a teaspoon of fractionated coconut oil (or another preferred carrier oil), then apply to your stomach.

4. Headaches

You can also use peppermint oil to freeze a headache in its tracks! Apply diluted peppermint oil (see above) to your temples and the back of your neck. Take it easy for a few minutes and drink some water, and you’ll be back on your feet in no time!

5. Breakouts

The mixture of sun exposure, sunscreen, makeup, and sweat on our faces during the summer can be a recipe for breakouts. Luckily, tea tree essential oil makes a powerful zit zapper! Add a single drop of tea tree oil to a Q-tip and apply it to blemishes before bedtime.

For a gentler treatment option, add a few drops of tea tree oil to your favorite cleanser or moisturizer to help keep breakouts at bay. (One drop per ounce of product should do the trick!)

6. Cuts & Scrapes

Summer fun and cuts and scrapes tend to go hand in hand, in my experience. That’s why I like to keep a bottle of lavender oil close at hand! Apply diluted lavender oil to clean scrapes to help promote healing and reduce potential scarring.

7. Foot Fungus

Sweaty feet are often affected by issues like Athlete’s Foot or toenail fungus. You can use anti-fungal tea tree oil to help resolve these issues. Just apply a couple of drops of tea tree oil to the affected area nightly before bed.

Tea Tree Foot Soak

You can also do a simple tea tree foot soak to help resolve fungal infections, or simply to help control foot odor! Add the following ingredients to a foot bath or dish tub:

Soak your feet in this mixture for about 30 minutes, and repeat daily (or up to twice per day) until the condition resolves.

8. Canker Sores

Oh, canker sores—how can something so small be so painful? Use tea tree oil to help ease the pain and speed healing. Add a drop of tea tree oil to a Q-tip and dab it directly onto the canker sore.

9. Heartburn

Even the simple act of inhaling the minty aroma of peppermint essential oil can help stop heartburn. Add a few drops to your diffuser whenever you feel heartburn setting in, or diffuse it after a meal to help prevent it in the first place.

You can also make your own essential oil inhalers to take with you wherever you go!

Do you use essential oils for everyday aches and pains?

OGT Reader Discount!

Friends don’t let friends pay full price, which is why OGT readers always get 10% off in my shop! Use coupon code JILLEE10 at checkout to get 10% off your order.

Source: https://www.onegoodthingbyjillee.com/9-everyday-essential-oil-remedies/

[activekidney73-blog]

You Butternut Pout

My husband and I were recently talking about how our eating habits have changed since we got married 14 years ago.  I was an AWFUL cook.  Like, couldn't toast toast kind of bad.  For the first 3 years of our marriage, we survived on tater tot casseroles, chicken squares (gag), Hamburger Helper, and pizza.  We eventually moved onto a variety of meals to make up for those lost three years, but only in the recent years have we shifted toward a healthier diet.  I'm not saying we're perfect eaters 100% of the time.  We still love all the "bad" stuff, too.  But these days we practice the motto, "everything in moderation".  On nights when we want something that could easily double as a "bad" meal, we opt for this dish.  Savory with a touch of sweetness all wrapped into one.  So you butternut pout (see what I did there?!) because this is just as tasty and sinful as anything I ever cooked those first three years of marriage!---see>

BUTTERNUT SQUASH NOODLES WITH SAUSAGE & SPINACH

1 pkg. butternut squash noodles

2 tsp. minced garlic

1 tsp. + 1/2 TBSP. olive oil

1/2 yellow onion, sliced

1 link turkey sausage, sliced

1 C. baby spinach

sea salt & cracked pepper, to taste

Optional

crushed red pepper flakes, to taste

shredded parmesan cheese, to tase

Preheat oven to 400.  Line a baking sheet with foil.  

Toss salt, pepper, olive oil, and squash in a gallon sized ziplock baggie.  Seal and shake until the noodles are coated.  Evenly spread noodles out onto the baking sheet and cook for 10-12 minutes or until al dente.

You can spiralize your own butternut squash OR take the easy way out like I did and buy a pre-spiralized package.  You can typically find these in the produce department close to the bagged salads and whatnot.  

While the squash is cooking, saute the onion, garlic, & sausage in a skillet with 1/2 tbsp. of olive oil over medium heat.  Cook until sausage is browned and onions are translucent.

Remove squash from the oven and transfer to the skillet with the sausage and onion.  Add a cup of baby spinach to the mix and cook over low heat until spinach is wilted.  I added some crushed red pepper because I like things a little hot.  If you're into that sort of thing, I strongly recommend that optional addition.

If you're so inclined top your serving with a sprinkle of shredded parmesan.

This is one of my go-to dishes.  Quick enough to whip up for a weekday lunch or filling enough as a dinner for two.  Extremely flavorful and low in carbs, too (if you're keeping track).  This is one of those recipes that never gets old!

Source: http://pearls-handcuffs-happyhour.blogspot.com/2018/08/you-butternut-pout.html

[activekidney73-blog]

The Yummy Life

The Yummy Life This is a place to share recipes, random tips and thoughts, and have a conversation about all things yummy in life. https://www.theyummylife.com/ Sun, 09 Sep 2018 13:43:26 -0600Sun, 09 Sep 2018 13:43:26 -0600The Yummy Lifehttps://www.theyummylife.com/i/logo.jpgThe Yummy Lifehttps://www.theyummylife.com The Yummy Life - good food, good times1024188Garlic Aioli Mayo - an easy, tasty spread for sandwiches and burgers<img src='https://s3.amazonaws.com/yummy_uploads2/blog/9094.jpg' /><br /><p><span></span></p> <p>Stir together a few simple ingredients to make this spread that will elevate the flavor of any sandwich or burger. It's a "must have" on our table. Once I started making this, plain ol' mayo simply wouldn't do any more.</p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Garlic Aioli Mayo</h2> <p> </p> <p><strong>Step 1.</strong> Assemble the ingredients:</p> <ul> <li>mayonnaise</li> <li>olive oil</li> <li>fresh lemon juice</li> <li>fresh garlic</li> <li>salt and pepper</li> </ul> <p><img title="IMG_0826resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9093.jpg" alt="IMG_0826resize.jpg" width="1400" height="938" /></p> <p><strong>Step 2.</strong> Mince the garlic using a knife or garlic press. </p> <p><em>view on Amazon: </em><a href="https://www.amazon.com/OXO-Grips-Soft-Handled-Garlic-Press/dp/B00HEZ888K%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00HEZ888K/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=8f26d49fb8de98b8a2b30f16b0867942&language=en_US" target="_blank">my favorite garlic press</a> (it has a built-in cleaner!)</p> <p><img title="IMG_0483resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9092.jpg" alt="IMG_0483resize.jpg" width="1400" height="707" /></p> <p><strong>Step 3.</strong> Combine all ingredients in a small bowl and stir until evenly mixed.</p> <p><img title="Collage_mixmayo_resize_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9091.jpg" alt="Collage_mixmayo_resize_tm.jpg" width="1400" height="700" /></p> <p><strong>Step 4.</strong> Cover and refrigerate for at least 1 hour to allow the flavors to blend. It will keep in the refrigerator for 3-4 days.</p> <p>DONE! How easy, right? I spread this yumminess on all my sandwiches, paninis and burgers. It's so simple to make, and it tastes amazing!</p> <p><img title="vertIMG_0867resize_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9096.jpg" alt="vertIMG_0867resize_tm.jpg" width="1400" height="2100" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p> </p> <p>You might also like my <a href="https://www.theyummylife.com/Spicy_Mayonnaise_Sauce" target="_blank">Spicy Mayo Sauce</a>.</p> <p> <a name='EmbedRecipe_503'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/503/Garlic+Aioli+Mayonnaise'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/503' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Garlic Aioli Mayonnaise </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 1/2 cup </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>6 tablespoons mayonnaise </li><li>2 tablespoons olive oil </li><li>1 teaspoon lemon juice </li><li>3 garlic cloves, minced </li><li>1/4 teaspoon freshly ground black pepper </li><li>1/8 teaspoon salt</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> In small bowl, stir ingredients together until uniformly mixed. Cover and chill for 1 hour. <br/><br/>May be made a day ahead and refrigerated. Keeps in refrigerator for 3-4 days. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/503' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Garlic_Aioli_Mayonnaise?SharePost=489'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Garlic_Aioli_Mayonnaise#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Garlic_Aioli_Mayonnaise'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Garlic_Aioli_Mayonnaise 162188814489Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyEasy Korean Sticky Chicken - This sweet and spicy recipe is ready in under 30 minutes.<img src='https://s3.amazonaws.com/yummy_uploads2/blog/9070.jpg' /><br /><p style="text-align: center;"><span></span></p> <p><span>This flavorful recipe is so easy that it can be thrown together for a quick meal at the last minute. Most Korean chicken recipes I've come across begin with flouring and frying the chicken before adding the sauce. I do a simple stir-fry of the chicken instead which is faster and healthier yet still bursting with flavor. The sauce has the distinctive flavor of Gochujang, a fermented chili paste that is a staple in Korean cooking. You can increase or decrease the amount of chili paste to suit your tolerance for heat. This chicken has a tasty balance of sweet and spicy along with stickiness from honey.</span></p> <h2><span><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Korean Sticky Chicken</span></h2> <p> </p> <p><span><strong>Step 1. </strong>Assemble the ingredients:</span></p> <p><span>FOR THE SAUCE</span></p> <ul> <li>honey</li> <li>rice vinegar</li> <li>soy sauce</li> <li>sesame oil</li> <li>Gochujang (Korean chili paste)--adjust the amount to suit your heat tolerance; may substitute Sriracha or other hot sauce</li> <li>brown sugar</li> <li>ketchup</li> <li>garlic</li> <li>ginger</li> <li>salt and pepper</li> </ul> <p><em>view on Amazon:</em><span>  </span><a href="http://amzn.to/2dMna9A" target="_blank">gochujang</a><span> (Korean red hot pepper paste), </span><a href="http://amzn.to/2cx1l1Q" target="_blank">toasted sesame oil</a><span>,  </span><a href="http://amzn.to/2cgtGIn" target="_blank">low sodium soy sauce</a><span>,</span><span>  </span><a href="https://www.amazon.com/Marukan-Seasoned-Gourmet-Vinegar-Ounce/dp/B00UR6HALY/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1486151315&sr=1-1&keywords=rice+vinegar&th=1&linkCode=ll1&tag=thyuli01-20&linkId=6e15510687aec50b36e7ab12fd383d20" target="_blank">rice vinegar</a></p> <ul> </ul> <p><img title="IMG_1694sauce.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9072.jpg" alt="IMG_1694sauce.jpg" width="1400" height="787" /></p> <p>Boneless chicken thighs (may substitute breasts) -- I prefer thighs because they are less dry and more tender, but either will work well.</p> <p><img title="ChickenThighsFried_Rice.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9073.jpg" alt="ChickenThighsFried_Rice.jpg" width="700" height="233" /></p> <p>FOR GARNISH</p> <ul> <li>scallions (green onions)</li> <li>roasted sesame seeds (<a href="http://amzn.to/2d5VxrT" target="_blank">view on Amazon</a>)</li> </ul> <p><img title="IMG_1136garnish.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9074.jpg" alt="IMG_1136garnish.jpg" width="1400" height="910" /></p> <p><strong>Step 2. </strong>Thinly slice the scallions; set aside.</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/Wusthof-Grand-6-Inch-Cooks-Knife/dp/B0001POJ2E%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0001POJ2E/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=0fa6e05d9628ede4b7da5a6a5b924a34&language=en_US" target="_blank">my go-to chef's knife</a></p> <p><img title="IMG_3185resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9075.jpg" alt="IMG_3185resize.jpg" width="1400" height="904" /></p> <p><strong>Step 3.</strong> Mince the garlic.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/OXO-Grips-Soft-Handled-Garlic-Press/dp/B00HEZ888K%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00HEZ888K/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=a5712dc0146fbf410c380a2b0cda9d73&language=en_US" target="_blank">garlic press</a></p> <p><img title="IMG_0483resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9084.jpg" alt="IMG_0483resize.jpg" width="1400" height="707" /></p> <p><strong>Step 4.</strong> Use a spoon to scrape peel off of ginger, then grate ginger with a Microplane. (You can also use the Microplane to grate garlic if you don't have a garlic press.)</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004S7V8/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=d295ae2bf0760c9914453689aa9cb668&language=en_US" target="_blank">Microplane</a></p> <p><img title="Collage_Ginger_resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9083.jpg" alt="Collage_Ginger_resize.jpg" width="1400" height="933" /></p> <p><strong>Step 5.</strong> Add the sauce ingredients to a small bowl and stir to combine. Set aside.</p> <p><img title="collage_sauce.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9082.jpg" alt="collage_sauce.jpg" width="1400" height="700" /></p> <p><strong>Step 6.</strong> Heat oil in a skillet, add half of the chicken and spread it out in a single layer. Sprinkle with salt and pepper and cook until browned; flip over and brown the other side.</p> <p><strong>Step 7.</strong> Transfer browned chicken to a plate and brown and season the remaining half of the chicken. Return all of the browned chicken to the skillet.</p> <p><strong>Step 8.</strong> Pour the sauce over the browned chicken, stir to evenly coat, and cook for a few minutes until sauce is thickened.</p> <p><img title="Collage_Cooking_resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9078.jpg" alt="Collage_Cooking_resize.jpg" width="1400" height="2395" /></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/9080.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p><strong>Step 9.</strong> Transfer chicken to a serving platter or bowl and garnish with sesame seeds and scallions.</p> <p><img title="vertIMG_1692resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9077.jpg" alt="vertIMG_1692resize.jpg" width="1349" height="2023" /></p> <p><strong>Serve</strong> with rice or noodles.</p> <p><strong>Delicious in Korean rice or noodle bowls.</strong><span> I periodically prepare lunch for the hungry crew at my sons' company </span><a href="https://www.lessannoyingcrm.com/" target="_blank">Less Annoying CRM</a><span> located in downtown St. Louis. This Sticky Chicken was among the dishes included on a make-your-own Korean rice or noodle bowl buffet. </span></p> <p><img title="Collage_LACRM.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9076.jpg" alt="Collage_LACRM.jpg" width="1400" height="1487" /></p> <p>Here are some of my other Korean recipes I included in the buffet. It was a hit!</p> <ul> <li><a href="http://www.theyummylife.com/Korean_Beef_Bulgogi" target="_blank">Korean Beef Bulgogi</a></li> <li><a href="http://www.theyummylife.com/Korean_Spicy_Pork" target="_blank">Korean Spicy Pork</a></li> <li><a href="http://www.theyummylife.com/Korean_Kimchi_Slaw" target="_blank">Korean Kimchi Slaw</a></li> <li><a href="http://www.theyummylife.com/Korean_Glass_Noodles" target="_blank">Korean Glass Noodles with Vegetables</a></li> <li><a href="https://www.theyummylife.com/Korean_Marinade_Sauce" target="_blank">Everyday Korean Sauce</a></li> <li><a href="https://www.theyummylife.com/Spicy_Mayonnaise_Sauce" target="_blank">Spicy Mayo Sauce</a></li> <li><a href="https://www.theyummylife.com/Korean_Bibimbap_Sauce" target="_blank">Spicy Korean Bibimbap Sauce</a></li> </ul> <p><img title="squareIMG_1692resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9081.jpg" alt="squareIMG_1692resize.jpg" width="1400" height="1399" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_511'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/511/Korean+Sticky+Chicken'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/511' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Korean Sticky Chicken </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: 4 servings </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>1-2 tablespoons neutral oil (vegetable, canola, peanut, grapeseed) </li><li>1 lb boneless chicken thighs or breasts, thinly sliced into bite-sized pieces </li><li>salt and pepper </li><li>FOR SAUCE: </li><li>1 tablespoon soy sauce </li><li>1 tablespoon rice vinegar </li><li>2 tablespoons Gochujang (Korean chili paste)--use more or less to adjust for how much heat you want. May substitute Sriracha or other hot sauce, if preferred. </li><li>2 tablespoons ketchup </li><li>3 tablespoons honey </li><li>1 tablespoon brown sugar </li><li>1 teaspoon sesame oil </li><li>1 tablespoon minced garlic (3 cloves) </li><li>1 teaspoon minced ginger </li><li>FOR GARNISH: </li><li>toasted sesame seeds </li><li>1-2 chopped scallions</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> In large non-stick skillet, heat 1 tablespoon oil on medium-high heat. Add half of chicken and spread out in single layer, sprinkle with salt and pepper and cook until browned, flip over with tongs and brown other side. Remove to a plate, and brown remaining chicken, adding more oil to pan, if needed.<br/><br/>While chicken browns, combine sauce ingredients in small bowl.<br/><br/>Return all chicken to skillet, pour in sauce, toss chicken until evenly coated and simmer for 2-4 minutes until sauce is thickened.<br/><br/>Transfer to serving plate or bowl and garnish with sesame seeds and chopped scallions. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/511' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Korean_Sticky_Chicken?SharePost=488'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span><br /><br /></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Korean_Sticky_Chicken#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Korean_Sticky_Chicken'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Korean_Sticky_Chicken 162188814488Sun, 09 Sep 2018 13:43:26 -0600Monica MathenySpicy Mayo Sauce - drizzle on rice or noodle bowls, sandwiches, sushi, and tacos<img src='https://s3.amazonaws.com/yummy_uploads2/blog/9055.jpg' /><br /><p style="text-align: center;"><span></span></p> <p><span>This easy 4-ingredient sauce adds a creamy, spicy flavor boost to rice or noodle bowls, sushi, burgers, sandwiches, tacos, eggs, and salads. You can control the level of heat by adding more or less hot sauce.</span></p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Spicy Mayo Sauce</h2> <p> </p> <p><span><strong>Step 1:</strong> Assemble the ingredients.</span></p> <ul> <li>mayonnaise</li> <li>hot sauce -- Sriracha is my preference</li> <li>lemon juice</li> <li>garlic powder (You can use fresh garlic, if you prefer, but it will shorten the shelf life of the sauce.)</li> </ul> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle-17/dp/B012CYKKZ6/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1532692910&sr=1-4&keywords=sriracha&th=1&linkCode=ll1&tag=thyuli01-20&linkId=26244e6f395e084fafe45e0bb44878f1&language=en_US" target="_blank">Sriracha hot sauce</a></p> <ul> </ul> <p><img title="ingredientsIMG_0827.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/9057.jpg" alt="ingredientsIMG_0827.JPG" width="1400" height="1422" /></p> <p><strong>Step 2.</strong> Add all of the ingredients to a small bowl and stir until uniformly combined.</p> <p><img title="collage_mixingmayo.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9058.jpg" alt="collage_mixingmayo.jpg" width="1400" height="531" /></p> <p>Done! So easy.</p> <p>This has a thin consistency. You can drizzle it on with a spoon or spread it with a knife.</p> <p><img title="IMG_1385resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9059.jpg" alt="IMG_1385resize1400.jpg" width="1400" height="1400" /></p> <p>I prefer to serve Spicy Mayo Sauce in condiment squeeze bottles for easy dispensing and fridge storage. I labeled these bottles for easy identification on a buffet table.</p> <p><em>view on Amazon: </em> <a href="condiment squeeze bottle" target="_blank">condiment squeeze bottles</a>,  <a href="https://www.amazon.com/Ziggyboard-Chalkboard-Labels-Marker-Libbey/dp/B00GQIPBIG%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00GQIPBIG/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=409d4279c625e3a13f1f9f31daabb3fd&language=en_US" target="_blank">chalkboard labels and pen</a></p> <p><img title="IMG_1389resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9060.jpg" alt="IMG_1389resize1400.jpg" width="1400" height="2088" /></p> <p><strong>Perfect for Korean Bibimbap and noodle bowls.</strong> I periodically prepare lunch for the hungry crew at my sons' company <a href="https://www.lessannoyingcrm.com/" target="_blank">Less Annoying CRM</a> located in downtown St. Louis. This Spicy Mayo was among the condiments included on a make-your-own Korean rice or noodle bowl buffet. I served it along with homemade <a href="https://www.theyummylife.com/Korean_Bibimbap_Sauce" target="_blank">Spicy Bibimbap Sauce</a>, <a href="https://www.theyummylife.com/Korean_Marinade_Sauce" target="_blank">Everyday Korean Sauce</a>, and store bought Sriracha and Gouchujang (Korean chili paste). <img title="collage_LACRMbuffet_resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9065.jpg" alt="collage_LACRMbuffet_resize.jpg" width="1400" height="1954" /></p> <p>This sauce is always on the table with my other Korean recipes:</p> <ul> <li><a href="http://www.theyummylife.com/Korean_Beef_Bulgogi" target="_blank">Korean Beef Bulgogi</a></li> <li><a href="http://www.theyummylife.com/Korean_Spicy_Pork" target="_blank">Korean Spicy Pork</a></li> <li><a href="http://www.theyummylife.com/Korean_Short_Ribs" target="_blank">Korean Beef Short Ribs</a></li> <li><a href="http://www.theyummylife.com/Korean_Kimchi_Slaw" target="_blank">Korean Kimchi Slaw</a></li> <li><a href="http://www.theyummylife.com/Korean_Glass_Noodles" target="_blank">Korean Glass Noodles with Vegetables</a></li> </ul> <p>Try this creamy, zippy sauce on burgers and sandwiches, too. Yum.</p> <p><img title="vertIMG_1399.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9061.jpg" alt="vertIMG_1399.jpg" width="1030" height="1545" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_425'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/425/Spicy+Mayonnaise'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/425' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Spicy Mayonnaise </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 1/2 cup </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>6 tablespoons mayonnaise </li><li>3 tablespoons hot chili sauce, like Sriracha </li><li>1 teaspoon lemon juice </li><li>1/8 teaspoon garlic powder </li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> In small bowl, stir ingredients together until uniformly mixed. Cover and chill for at least 1 hour. <br/><br/>May be made ahead and refrigerated. Keeps for up to 1 week.<br/><br/>SERVING TIP: Transfer sauce to a condiment squeeze bottle for easy dispensing and fridge storage. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/425' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Spicy_Mayonnaise_Sauce?SharePost=487'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Spicy_Mayonnaise_Sauce#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Spicy_Mayonnaise_Sauce'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Spicy_Mayonnaise_Sauce 162188814487Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyEasy Blender Peach Sauce - A 10-minute, low-sugar topping for ice cream, pancakes, toast, shortcake, cheesecake, and more!<img src='https://s3.amazonaws.com/yummy_uploads2/blog/9034.jpg' /><br /><p><span></span></p> <p>There's a lot to love about this recipe.</p> <p><strong>It's quick and easy!</strong> Throw everything in the blender, give it a whirl, and then simmer it on the stove top or in the microwave for 5 minutes. Done! I don't even bother to peel the peaches. The peels disintegrate into the mixture when it cooks and you can't even tell they are there. In fact, the peels give the sauce more healthy fiber and a richer color.</p> <p><strong>It's versatile! </strong></p> <ul> <li>Use it as a topping for ice cream, pancakes, waffles, shortcake, sliced pound cake</li> <li>Layer it in a parfait with ice cream, yogurt, or whipped cream</li> <li>Spread it on toast, bagels or biscuits like jam</li> <li>Mix it into yogurt and smoothies</li> <li>Mix it with your favorite liquor and strain over ice for a peach cocktail</li> <li>Serve it with grilled fish or chicken</li> </ul> <p><strong>It's relatively low in sugar and calories.</strong> There's much less added sugar than in most fruit syrups and sauces. If you use ripe, naturally sweet peaches, less sugar is needed. It only has 19 calories per 2 tablespoon serving and just 1 Weight Watcher SmartPoint. <em>(Complete nutritional information at the bottom of this post.)</em></p> <p><strong>It freezes well.</strong> That means you can make this up when peaches are in season and most flavorful, freeze it, and enjoy that summer flavor throughout the year. (NOTE: Because t<span>his is a low-sugar recipe, it is not suitable for water process canning. It is not shelf stable safe at room temperature and should be kept refrigerated or frozen.)</span></p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Peach Sauce</h2> <p> </p> <p><strong>Step 1.</strong> Assemble the ingredients.</p> <ul> <li>Fresh peaches (or you may use frozen)</li> <li>Sugar</li> <li>Lemon juice (one lemon should yield the 2 tablespoons needed)</li> <li>Cinnamon</li> <li>Almond extract (or vanilla extract, if you prefer it)</li> </ul> <p><img title="IMG_0877resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9024.jpg" alt="IMG_0877resize1400.jpg" /></p> <p><span><strong>Step 2. </strong>Wash the peaches well, then pit and slice them. There's no need to peel the peaches--you won't even know they are there in the finished sauce. Nevertheless, you may peel the peaches, if you prefer. If you use frozen peaches, they are likely to be already peeled. No worries, peeled or unpeeled peaches both yield a delicious sauce.</span></p> <p><img title="IMG_0883resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9025.jpg" alt="IMG_0883resize1400.jpg" width="1400" height="740" /></p> <p><br /><strong>Step 3.</strong> Add all of the ingredients to a blender and pulse on high until desired texture (chunky or smooth) is achieved. I prefer mine a little chunky for a more rustic sauce. </p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/Vitamix-Blender-Professional-Grade-Self-Cleaning-Container/dp/B008H4SLV6/ref=as_li_ss_tl?psc=1&SubscriptionId=AKIAIWUPA7DUEHJSZCTQ&linkCode=ll1&tag=thyuli01-20&linkId=569bf133e4be684b356271b8562629d0" target="_blank">my Vitamix blender</a></p> <p><img title="collage_blending.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9027.jpg" alt="collage_blending.jpg" /></p> <p>You can see in the photo below the little bits of peel after the raw peaches are blended. They will soon disappear when the mixture is cooked.</p> <p><img title="IMG_0901zoom_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9026.jpg" alt="IMG_0901zoom_resize1400.jpg" /></p> <p><span><strong>Step 4.</strong> Cook the mixture on the stove top or in the microwave. Here's how.</span></p> <p><span><strong>STOVE TOP METHOD:</strong> Transfer blended peach mixture to a 2-quart sauce pan, heat on medium heat until its at a low boil, continue to cook for 5 minutes, stirring occasionally.</span></p> <p><img title="collage_stovetop.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9028.jpg" alt="collage_stovetop.jpg" /></p> <p><span> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/9051.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </span></p> <p>The mixture will thicken and deepen in color. (It will thicken even more as it cools.) If you look hard enough, you can just barely see a few bits of cooked peel, and they soften completely so they melt in and don't change the texture of the sauce at all.</p> <p><img title="IMG_0935zoom_resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9029.jpg" alt="IMG_0935zoom_resize.jpg" width="1400" height="809" /></p> <p><span><strong>TO COOK IN MICROWAVE: </strong> Transfer blended peach mixture to microwave safe 1.5 to 2-quart bowl. Microwave on high power, uncovered for 5 minutes, stirring half way through.</span></p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/Pyrex-Prepware-8-Cup-Measuring-Measurements/dp/B0000CFG5I%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0000CFG5I/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=0915cd2b09437641a802ff3009194a5f" target="_blank">my GO TO mix-n-measure bowl</a></p> <p><img title="Collage_microwave.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9030.jpg" alt="Collage_microwave.jpg" /></p> <p>That's it! Easy, right? It is so flavorful and, well, peachy!</p> <p><img title="squareIMG_0942resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9036.jpg" alt="squareIMG_0942resize1400.jpg" width="1400" height="1399" /></p> <p><span> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/9050.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </span></p> <p><span><strong>Step 5:</strong> Allow the cooked sauce to cool uncovered on the counter for 30 minutes, then cover and refrigerate for up to 2 weeks. I store mine in mason jars for refrigerating or freezing.</span></p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/s/ref=as_li_ss_tl?url=search-alias=garden&field-keywords=mason+jars&linkCode=ll2&tag=thyuli01-20&linkId=f6a1531385ceb098d3b1c7e2f6d50259" target="_blank">mason jars</a></p> <p><img title="IMG_0981resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9031.jpg" alt="IMG_0981resize1400.jpg" width="1400" height="1009" /></p> <p><strong>TO SERVE: </strong>Before serving, bring to room temperature or heat it slightly in microwave. My favorite uses for this sauce are as a topping for my <a href="https://www.theyummylife.com/vanilla_bean_ice_cream" target="_blank">Smooth and Creamy Vanilla Bean Ice Cream</a> or cheesecake and as jam on toast and biscuits. Yum!<br /><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;"> </strong></p> <p><img title="vertIMG_0953resize1400_TM.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9032.jpg" alt="vertIMG_0953resize1400_TM.jpg" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_505'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/505/Peach+Sauce'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/505' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Peach Sauce </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 2.5 cups </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>3 large, ripe peaches*, pitted and sliced, (approx. 3 cups); may substitute frozen peaches </li><li>2 tablespoons lemon juice </li><li>1/4 cup sugar </li><li>1 teaspoon cinnamon </li><li>1/2 teaspoon almond extract; may substitute 1 teaspoon vanilla, if preferred </li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> *Peaches may be left unpeeled. The bits of visible peels after blending the peaches will disappear into the mixture when it is cooked. The peels add color to the sauce, too. Nevertheless, you may peel the peaches if you prefer.<br/><br/>BLEND: Add all ingredients to a blender and pulse on high until desired texture (chunky or smooth) is achieved.<br/><br/>TO COOK ON STOVE TOP: Transfer blended peach mixture to 2-quart sauce pan, heat on medium heat until simmering, continue to simmer for 5 minutes, stirring occasionally.<br/><br/>TO COOK IN MICROWAVE:  Transfer blended peach mixture to microwave safe 1.5 to 2-quart bowl. Microwave on high power, uncovered for 5 minutes, stirring half way through.<br/><br/>COOL AND REFRIGERATE or FREEZE: Allow cooked mixture to cool uncovered on counter for 30 minutes, then cover and refrigerate. It will be good in the refrigerator for up to 2 weeks or the freezer for up to 1 year.<br/><br/>TO SERVE: <br/>Before serving, bring to room temperature or heat slightly in microwave.<br/><br/>Serve over ice cream, pancakes, waffles, yogurt, cheesecake, shortcake, sliced pound cake, or grilled meats. Spread it on toast, bagels, or biscuits. Mix it into yogurt or smoothies. Shake with your favorite liquor and strain over ice for a peach cocktail.<br/><br/>FOR PEACH BERRY SAUCE: Substitute 1 cup of berries for 1 of the peaches.<br/><br/><br/>This is a low-sugar recipe and is not suitable for canning that is shelf stable. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/505' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Peach_Sauce?SharePost=486'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p> <p>Weight Watchers SmartPoints (per 2 tablespoons): 1 SP</p> <p><span><img title="nutritional_data_resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9053.jpg" alt="nutritional_data_resize.jpg" width="300" height="664" /><br /></span></p> <p><span>Here are some other easy fruit toppings you might like:</span></p> <ul> <li><a href="https://www.theyummylife.com/microwave_raspberry_sauce" target="_blank">Microwave Raspberry Sauce</a></li> <li><a href="https://www.theyummylife.com/microwave_blueberry_sauce" target="_blank">Microwave Blueberry Sauce</a></li> </ul> <p><img title="collage_fruit_sauces.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9023.jpg" alt="collage_fruit_sauces.jpg" /></p> <p><span><br /></span></p> <p><span><br /></span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Peach_Sauce#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Peach_Sauce'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Peach_Sauce 162188814486Sun, 09 Sep 2018 13:43:26 -0600Monica MathenySmooth and Creamy Vanilla Bean Ice Cream<img src='https://s3.amazonaws.com/yummy_uploads2/blog/9017.jpg' /><br /><p style="text-align: center;"><span></span><strong> </strong><strong> </strong><em> </em></p> <p>Good vanilla ice cream is a versatile classic. With this basic recipe, you can enjoy the simplicity of plain (yet fabulous!) vanilla ice cream or add whatever toppings or mix-ins that appeal to you. Vanilla ice cream is also the perfect complement to so many desserts, especially pies and cobblers "a la mode". </p> <p>I adapted this recipe from my favorite ice cream cookbook, <em><a href="http://www.amazon.com/gp/product/1579654363/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=1579654363" target="_blank">Jeni's Splendid Ice Creams at Home</a></em>. Jeni originally had several hugely popular <a href="https://jenis.com/" target="_blank">ice cream shops</a> in Ohio; the mothership is in Columbus. Later they expanded to other states, and we are lucky to have one of her shops in St. Louis. Jeni's ice creams are simply the best, and in her cookbook she shares how we can replicate them at home. Instructions are provided for using Jeni's techniques for creating ice cream flavor combinations of your own. That's right up my alley. You can check out my recipe for <a href="https://www.theyummylife.com/Mango_Ice_Cream" target="_blank">Mango Ice Cream</a> that begins with Jeni's vanilla base.</p> <p><strong>Uncommon ingredients, uncommonly delicious results</strong><br />What's unique about Jeni's approach is some uncommon homemade ice cream ingredients (small amounts of cream cheese, corn starch, and corn syrup) that lead to an uncommonly smooth and creamy texture and rich flavor. At least they're uncommon to me--I'd never made ice cream that included those ingredients. Another surprise is achieving such rich flavor without eggs; this is not a custard-based recipe. Jeni uses these same base ingredients in every ice cream recipe in her book, even her frozen yogurt.</p> <p>I've made many batches of this recipe for consistently smooth, creamy, delicious results every time. King-Man (the resident ice cream lover) can't get enough of this stuff.</p> <p><strong>You'll need an ice cream freezer.</strong> If you don't have one, here are two that I have and can recommend:</p> <ul> <li><a href="https://www.amazon.com/dp/B0006ONQOC/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=fc4e39d288a9ea31bcbd9593261b3804" target="_blank">Cuisinart 2-quart Automatic Ice Cream Maker</a> -- I used this economical model for years. You have to plan ahead a day and place the freezer bowl in the freezer for 24 hours before making ice cream. It works great! This one is pictured in use further down in the post.</li> <li><a href="https://www.amazon.com/gp/product/B006UKLUFS/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=a81395998978d8f6882c73b7a0e832db" target="_blank">Cuisinart 1.5 quart Compressor Ice Cream Maker</a> -- After years of making ice cream, I splurged on this pricier option. Because it has a compressor, you can make back-to-back batches without needing to freeze the insert. It's bigger and heavier than the cheaper model, but it's so convenient if you make a lot of ice cream and want to make multiple consecutive batches.</li> </ul> <p> </p> <h2><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;"><span style="text-decoration: underline;">Step-by-step photos for making</span><br /></strong><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Vanilla Bean Ice Cream</strong></h2> <p style="text-align: left;"><em><br /></em></p> <p><strong>Step 1.</strong> Assemble the ingredients</p> <ul> <li>milk and heavy cream</li> <li>sugar</li> <li>corn syrup</li> <li>cream cheese</li> <li>kosher or sea salt</li> <li>corn starch</li> <li>vanilla extract or vanilla paste or vanilla bean</li> </ul> <p><img title="ingredientsIMG_5391resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9011.jpg" alt="ingredientsIMG_5391resize.jpg" /></p> <p><strong>3 ways to incorporate vanilla into the recipe:</strong></p> <ul> <li><strong>Use one whole vanilla bean<a href="http://www.amazon.com/gp/product/B003FDC2I2/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B003FDC2I2" target="_blank"></a></strong>, cut it open lengthwise, and scrape out the seeds with the tip of a knife. These are pricey; if you can afford them, the flavor can't be beat. Many grocery stores carry these. Or, you can get them from <a href="https://www.amazon.com/Vanilla-Products-USA-Tahitian-Gourmet/dp/B074NBPV87/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1530887418&sr=1-5&keywords=vanilla+beans&linkCode=ll1&tag=thyuli01-20&linkId=3c09810d0e37e7cdafddaecb1fba0d9c" target="_blank">Amazon</a>.</li> <li><strong>Use vanilla bean paste</strong>. This is a vanilla syrup that contains vanilla beans (see photo on the right below). It's available at specialty cooking stores and in from <a href="https://www.amazon.com/Gourmet-Pure-Vanilla-Bean-Pastes/dp/B01HJHSVG6/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1530887258&sr=1-4&keywords=vanilla+bean+paste&th=1&linkCode=ll1&tag=thyuli01-20&linkId=49da41b1be32aabf79c8f45167b671ad" target="_blank">Amazon</a>. Still pricey, but not as much as the whole beans. This is what I use in this recipe and some baked goods. It's an easy, less expensive alternative to the whole beans. I like having it on hand in my pantry.</li> <li><strong>Use vanilla extract</strong>. Not quite as good, but you can get great flavor from a good quality vanilla extract. This has the advantage of being more available and less expensive. Of course, you won't get the vanilla bean specks in your ice cream if you use this. </li> </ul> <p><img title="collage_vanilla_bean_paste.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9015.jpg" alt="collage_vanilla_bean_paste.jpg" width="1400" height="535" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 2.</strong> In a small bowl, whisk together the corn starch with some of the milk. Set that aside.</p> <p><em>view on Amazon: </em><span> </span><a href="https://www.amazon.com/Prepworks-Progressive-Handheld-Blending-Dishwasher/dp/B07D7CRMCX/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1530808081&sr=1-11&keywords=6+inch+whisk&linkCode=ll1&tag=thyuli01-20&linkId=d2a3ba1518a6213616b65e487474f5a2" target="_blank">small whisk</a></p> <p><img title="collage_cornstarch_slurry.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9008.jpg" alt="collage_cornstarch_slurry.jpg" /></p> <p><strong>Step 3.</strong> In a 5 quart pan, combine the remaining ingredients, except the cream cheese. Add a vanilla pod and scraped-out beans, if using. Use medium-high heat to bring them to a rolling boil. (NOTE: A "rolling boil" means it is <span>boiling/bubbling vigorously all around the surface, and you can't stir away the bubbling.) </span>Boil for 4 minutes, stirring occasionally.</p> <p><strong>Step 4.</strong> Remove from heat, and whisk in the corn starch/milk slurry.</p> <p><strong>Step 5.</strong> Return to heat and continue to stir for 1-2 minutes; it will thicken ever-so-slightly.</p> <p><em>view on Amazon: </em><span> </span><a href="https://www.amazon.com/Kuhn-Rikon-10-Inch-Balloon-Whisk/dp/B0000CFIS9%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0000CFIS9/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=52e54d8ddc267c7906a74636339c8086" target="_blank">10" whisk</a></p> <p><img title="collage_cooking_base.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9007.jpg" alt="collage_cooking_base.jpg" width="1400" height="1135" /></p> <p>(If you're using a whole vanilla bean pod, remove the pod from the mixture and discard it now.)</p> <p><strong>Step 6.</strong> Add softened cream cheese to large bowl, stir with a rubber spatula, pressing it against the sides and bottom of the bowl until smooth and no lumps remain.</p> <p><strong>Step 7.</strong> Whisk 1/2 cup of the hot liquid into the cream cheese; whisk until smooth and no lumps are left before adding more liquid. Continue gradually adding and whisking hot liquid until all is combined and smooth.</p> <p><strong>Step 8.</strong> Cover and chill completely for 8 hours or overnight. (This base may be made and refrigerated up to 3 days ahead.)</p> <p><em>view on Amazon: </em><span> </span><a href="https://www.amazon.com/Pyrex-Prepware-1-Quart-Measuring-Measurements/dp/B0000CFG5I/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1530806544&sr=1-2&keywords=mix+and+measure+pyrex&th=1&linkCode=ll1&tag=thyuli01-20&linkId=2e9d681ae4a5e526735e4df293b15adf" target="_blank">Mix-n-Measure bowl with lid</a></p> <p><img title="collage_mixing_base.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9009.jpg" alt="collage_mixing_base.jpg" width="1286" height="1810" /></p> <p><strong>HOW TO QUICK CHILL MIXTURE TO MAKE ICE CREAM RIGHT AWAY.  </strong>If you want to freeze the ice cream ASAP and avoid the overnight chilling time in the fridge, here's the way to chill the hot liquid quickly. Pour it into a 1-gallon ziploc freezer bag. I use a <a href="http://www.amazon.com/gp/product/B0040LU3Y8/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B0040LU3Y8" target="_blank">baggy holder rack</a> to hold open the bag while I pour. Zip the bag shut--make sure there aren't any leaks.</p> <p>Fill a large bowl 3/4 full with ice cubes and add water (it needs to be heavy on the ice cubes). Immerse the bag of hot liquid into the ice water. Chill it for approx. 30 minutes until the liquid is cold throughout, adding more ice cubes if needed.<img title="collage_chilling_mixture.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9012.jpg" alt="collage_chilling_mixture.jpg" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 9.</strong> <strong>Time to freeze the ice cream.</strong> Follow the instructions for your ice cream maker. I removed my freezer bowl from the freezer (it had been there for the required 24 hours), inserted it into my machine, turned it on, and poured in the chilled ice cream mixture. <em><a href="https://www.amazon.com/dp/B0006ONQOC/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=fc4e39d288a9ea31bcbd9593261b3804" target="_blank">view ice cream freezer on Amazon</a></em></p> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="http://www.theyummylife.com/blog/i/2786.jpg" alt="24IMG_4294.jpg" width="186" height="280" /></p> <p>In my machine, it takes about 25 minutes for the ice cream to freeze completely. You know it's ready when the ice cream is pulling away from the sides of the canister. <span>The finished ice cream has a soft-serve consistency. It's smooth but slightly grainy at this point. The texture gets smoother/creamier/better when you put it in the freezer for a few hours.</span></p> <p><img title="collage_freezing_icecream.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9013.jpg" alt="collage_freezing_icecream.jpg" width="1400" height="1400" /></p> <p><strong>Step 10.</strong> Transfer the ice cream to a container. Tap it on the counter to remove any bubbles and level it. Cover the surface with a piece of parchment paper (or use wax paper; but, don't use plastic wrap--it can stick in the folds of the ice cream and be hard to remove). Put an air-tight lid on it.</p> <p>You can use any plastic container with a lid.</p> <p><img title="collage_parchment_paper.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9014.jpg" alt="collage_parchment_paper.jpg" width="1400" height="473" /></p> <p>If you make ice cream frequently, I high recommend these insulated ice cream tubs, pictured below.</p> <p><em>view on Amazon:</em><span>  </span><a href="https://www.amazon.com/Tovolo-Glide-Scoop-Ice-Cream/dp/B00V96MXZY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1530807495&sr=1-2&keywords=tovolo+ice+cream+storage&th=1&linkCode=ll1&tag=thyuli01-20&linkId=63e63e66d86934569ba11078f0e204cb" target="_blank">insulated ice cream containers</a><span> (I love these!)</span></p> <p><img title="collage_plasticcontainer.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9010.jpg" alt="collage_plasticcontainer.jpg" width="1400" height="1072" /></p> <p><strong>Step 11.</strong> Freeze in the coldest part of your freezer for at least 4 hours.</p> <p><strong>TO SERVE:</strong> When it's time to serve the ice cream, remove it from the freezer & peel off the parchment paper. If it's too hard to scoop, let it sit out for 5 or so minutes--that will soften it enough to be scoopable. Reapply the parchment paper to the top of any leftover ice cream before returning it to the freezer. (This keeps the ice cream fresh and free of ice crystals.)</p> <p>Look at those tasty vanilla bean specks.</p> <p><img title="IMG_4370square_TM.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9020.jpg" alt="IMG_4370square_TM.jpg" width="1398" height="1400" /></p> <p>Try adding some berries or other toppings. Here are four of my favorite toppings (recipes in previous posts).</p> <ul> <li><a href="http://theyummylife.com/blog/2011/07/209/Sugar+%26+Spice+Candied+Pecans+-+for+snacking%2C+salads%2C+or+ice+cream" target="_blank">Sugar and Spice Candied Pecans</a></li> <li><a href="http://www.theyummylife.com/blog/2011/03/152/Velvet+Hot+Fudge+Sauce+-+Smooth%2C+Thick+%26+Decadent" target="_blank">Velvet Hot Fudge Sauce</a></li> </ul> <p><img title="collage_toppings.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9022.jpg" alt="collage_toppings.jpg" width="1400" height="700" /></p> <ul> <li><a href="https://www.theyummylife.com/microwave_raspberry_sauce" target="_blank">Microwave Raspberry Sauce</a></li> <li><a href="https://www.theyummylife.com/microwave_blueberry_sauce" target="_blank">Microwave Blueberry Sauce</a></li> </ul> <p><img title="collage_fruit_sauces.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9023.jpg" alt="collage_fruit_sauces.jpg" /></p> <p><a href="http://www.theyummylife.com/blog/2011/03/152/Velvet+Hot+Fudge+Sauce+-+Smooth%2C+Thick+%26+Decadent" target="_blank"></a>This creamy Vanilla Bean Ice Cream is totally delicious all by itself, too.</p> <p><img title="square37IMG_4374_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9021.jpg" alt="square37IMG_4374_tm.jpg" width="1400" height="1400" /></p> <p>Make it a Yummy day!</p> <p><span style="font-family: Lobster;">Monica</span></p> <p> <a name='EmbedRecipe_155'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/155/Vanilla+Bean+Ice+Cream'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/155' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Vanilla Bean Ice Cream </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 5-6 cups </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>3 cups whole milk, divided </li><li>2 tablespoons cornstarch </li><li>1-3/4 cups heavy cream </li><li>1 cup sugar </li><li>1/4 teaspoon kosher or sea salt </li><li>3 tablespoons light corn syrup </li><li>1 vanilla bean + 2 teaspoons vanilla extract; OR 1 tablespoon + 2 teaspoons vanilla bean paste; OR 1 tablespoon + 2 teaspoons vanilla extract </li><li>4-1/2 tablespoons (2-1/4 oz.) cream cheese, softened</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> In small bowl, mix 1/4 cup milk with cornstarch; set aside. <br/><br/>In 5 quart pan, combine remaining 2-3/4 cups milk, cream, sugar, salt, corn syrup, and vanilla (paste, bean, or extract). On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.<br/><br/>Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides and bottom of bowl until it is smooth. Add 1/2 cup hot ice cream base liquid to cream cheese & whisk until smooth. Gradually add and stir in remaining hot mixture; whisking until smooth after each addition. Cover and refrigerate at least 8 hours until completely chilled.* May be made ahead to this point and refrigerated for up to 3 days.<br/><br/>*TO QUICK CHILL mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.<br/><br/>TO FREEZE ICE CREAM: Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. (Note that this makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches.) When finished, transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. If it's frozen too hard to scoop, let ice cream soften at room temperature for 5-10 minutes before scooping and serving. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/155' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/vanilla_bean_ice_cream?SharePost=213'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </p> <p style="text-align: center;">Check out this easy chocolate ice cream recipe--no machine required!<br /><a href="http://theyummylife.com/blog/2011/07/214/Individual+Magic+Chocolate+Dream+Ice+Cream+Cups+-+frozen+in+mason+jars+%26+ready+to+serve" target="_blank">Individual Chocolate Dream Ice Cream Cups </a></p> <p><img style="display: block; margin-left: auto; margin-right: auto;" title="ThumbnailIMG_4478.png" src="http://www.theyummylife.com/blog/i/2836.jpg" alt="ThumbnailIMG_4478.png" width="220" height="147" /></p> <p>This updated post was originally published July 19, 2011.</p> <ul> </ul><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/vanilla_bean_ice_cream#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/vanilla_bean_ice_cream'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/vanilla_bean_ice_cream 162188814213Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyMango Ice Cream - smooth, flavorful and refreshing<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8992.jpg' /><br /><p><span></span></p> <p>Mangoes have been increasing in popularity in the U.S. in recent years, and for good reason. When they are ripe, their juiciness and flavor are simply wonderful. While I was recently enjoying an amazing culinary tour of India with <a href="https://delectabledestinations.com/destinations/culinary-journey-colors-rajasthan-india/" target="_blank">Delectable Destinations</a>, I was delighted to find mangoes in some form on almost every menu. During my travels there, I regularly enjoyed mango yogurt for breakfast and mango ice cream for dessert. I couldn't get enough!</p> <p>When I got home from India, I immediately tried making mango ice cream. It turned out to be easy to simply add mango to my <a href="https://www.theyummylife.com/vanilla_bean_ice_cream" target="_blank">vanilla ice cream recipe</a>. So good! I add a hint of cardamom--a popular spice in Indian cooking that perfectly complements and elevates the flavor of mango.</p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Mango Ice Cream</h2> <p> </p> <p><strong>Step 1.</strong> Assemble the ingredients</p> <p><strong>For the ice cream base</strong> (this combination results in a smooth, creamy ice cream texture):</p> <ul> <li>milk and heavy cream</li> <li>sugar</li> <li>corn syrup</li> <li>cream cheese</li> <li>kosher or sea salt</li> <li>corn starch</li> <li>vanilla extract or paste</li> </ul> <p><img title="IMG_5391resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8994.jpg" alt="IMG_5391resize.jpg" width="1400" height="1138" /></p> <p><strong>For the mango puree:</strong></p> <ul> <li>ripe mangoes, peeled and cubed (check out my post <a href="https://www.theyummylife.com/how_to_peel_and_cut_a_mango" target="_blank">How to Peel and Cut a Mango</a>); you may also use frozen, cubed mangoes that have been thawed</li> <li>cardamom</li> <li>cinnamon</li> <li>sugar</li> <li>lemon</li> </ul> <p><img title="collage_mangos.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8997.jpg" alt="collage_mangos.jpg" /></p> <p><strong>Step 2.</strong> In a small bowl, whisk together cornstarch and milk. Set aside.</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/Prepworks-Progressive-Handheld-Blending-Dishwasher/dp/B07D7CRMCX/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1530808081&sr=1-11&keywords=6+inch+whisk&linkCode=ll1&tag=thyuli01-20&linkId=d2a3ba1518a6213616b65e487474f5a2" target="_blank">small whisk</a></p> <p><img title="collage_mix_cornstarch.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8995.jpg" alt="collage_mix_cornstarch.jpg" /></p> <p><strong>Step 3.</strong> In large pan on stove top, combine remaining milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/Kuhn-Rikon-10-Inch-Balloon-Whisk/dp/B0000CFIS9%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0000CFIS9/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=52e54d8ddc267c7906a74636339c8086" target="_blank">10" whisk</a></p> <p><img title="collage_cook_mixture.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8996.jpg" alt="collage_cook_mixture.jpg" /></p> <p><strong>Step 4.</strong> Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides and bottom of bowl until it is smooth. Gradually add hot ice cream base liquid to cream cheese, whisking until smooth after each addition. Cover and refrigerate while you make the mango puree. </p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/Pyrex-Prepware-1-Quart-Measuring-Measurements/dp/B0000CFG5I/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1530806544&sr=1-2&keywords=mix+and+measure+pyrex&th=1&linkCode=ll1&tag=thyuli01-20&linkId=2e9d681ae4a5e526735e4df293b15adf" target="_blank">Mix-n-Measure bowl with lid</a></p> <p><img title="collage_mix_cream_cheese.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9006.jpg" alt="collage_mix_cream_cheese.jpg" width="1286" height="1810" /></p> <p><strong>Step 5.</strong> Make mango puree. In a nonreactive bowl, combine mangoes, lemon juice, sugar, cinnamon, and cardamom; stir to evenly mix. Cover and let sit for 2 hours at room temperature. Transfer to blender and puree until smooth.</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/gp/product/B013M4VV94/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=399c419579519973a9020f4ca36378e7" target="_blank">my Vitamix blender</a></p> <p><img title="collage_blend_mango.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8999.jpg" alt="collage_blend_mango.jpg" width="1400" height="1204" /></p> <p><strong>Step 6.</strong> Remove ice cream base from refrigerator, add mango puree and stir to combine. Cover and refrigerate 6-8 hours until completely chilled. May be made and refrigerated up to 3 days before making ice cream.</p> <p><img title="collage_mix_in_mango.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8998.jpg" alt="collage_mix_in_mango.jpg" width="1400" height="1189" /></p> <ul> <li>TIP: To quick chill mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.</li> </ul> <p><strong>Step 7.</strong> Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. NOTE:<span> this recipe makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches. </span></p> <p><em><span>view on Amazon 2 ice cream freezers I have used and recommend:</span></em></p> <ul> <li><a href="https://www.amazon.com/dp/B0006ONQOC/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=fc4e39d288a9ea31bcbd9593261b3804" target="_blank">Cuisinart 2-quart Automatic Ice Cream Maker</a> -- I used this economical model for years. You have to plan ahead a day and place the freezer bowl in the freezer for 24 hours before making ice cream. It works great!</li> <li><a href="https://www.amazon.com/gp/product/B006UKLUFS/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=a81395998978d8f6882c73b7a0e832db" target="_blank">Cuisinart 1.5 quart Compressor Ice Cream Maker</a> (pictured below) -- After years of making ice cream, I splurged on this pricier option. Because it has a compressor, you can make back-to-back batches without needing to freeze the insert. It's bigger and heavier than the cheaper model, but it's so convenient if you make a lot of ice cream and want to make multiple consecutive batches.</li> </ul> <p><img title="collage_freezing_ice_cream.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9000.jpg" alt="collage_freezing_ice_cream.jpg" width="1400" height="768" /></p> <p>Freeze the ice cream until it is pulling away from the sides of the bowl as shown here:</p> <p><span> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/9002.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </span></p> <ul> <li><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">NOTE:</strong> Ice cream may appear a bit grainy at this point, but it will be smooth and creamy after it's been in the freezer awhile.</li> </ul> <p><span><strong>Step 8.</strong> Transfer<span> frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. </span></span></p> <p><span><em>view on Amazon:</em>  <a href="https://www.amazon.com/Tovolo-Glide-Scoop-Ice-Cream/dp/B00V96MXZY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1530807495&sr=1-2&keywords=tovolo+ice+cream+storage&th=1&linkCode=ll1&tag=thyuli01-20&linkId=63e63e66d86934569ba11078f0e204cb" target="_blank">insulated ice cream containers</a> (I love these!)</span></p> <p><img title="collage_frozen_ice_cream.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9001.jpg" alt="collage_frozen_ice_cream.jpg" /></p> <p><span>If your ice cream freezes too hard to easily scoop, let it soften at room temperature for 5-10 minutes before scooping and serving.</span></p> <p><span>Dig in and enjoy!</span></p> <p><img title="vertIMG_9915resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/9003.jpg" alt="vertIMG_9915resize1400.jpg" width="1400" height="2099" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_504'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/504/Mango+Ice+Cream'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/504' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Mango Ice Cream </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 1.5 quarts </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>FOR ICE CREAM BASE: </li><li>2 cups milk, divided </li><li>4 teaspoons cornstarch </li><li>1-1/4 cups heavy cream </li><li>2/3 cup sugar </li><li>2 tablespoons light corn syrup </li><li>1 teaspoon vanilla extract </li><li>1/4 teaspoon kosher salt </li><li>3 tablespoons cream cheese, softened </li><li>FOR MANGO PUREE: </li><li>4-5 mangoes, peeled & cubed (2 cups); may use frozen mangoes </li><li>2 tablespoons lemon juice </li><li>2 teaspoons sugar </li><li>1/2 teaspoon cinnamon </li><li>1/2 teaspoon cardamom</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> MAKE ICE CREAM BASE: In small bowl, mix 1/4 cup milk with cornstarch; set aside. In 5 quart pan, combine remaining 1-3/4 cups milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.<br/><br/>Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides of bowl until it is is smooth. Add 1/2 cup hot ice cream base liquid to cream cheese & whisk until smooth. Gradually add and stir in remaining hot mixture; whisking until smooth after each addition. Cover and refrigerate while you make the mango puree. <br/><br/>MAKE MANGO PUREE: In a nonreactive bowl, combine mangoes, lemon juice, sugar, cinnamon, and cardamom; stir to evenly mix. Cover and let sit for 2 hours at room temperature. Transfer to blender and puree until smooth.<br/><br/>COMBINE PUREE AND ICE CREAM BASE: Remove ice cream base from refrigerator, add mango puree and stir to combine. Cover and refrigerate 6-8 hours until completely chilled.* May be made and refrigerated up to 3 days before making ice cream.<br/><br/>*TO QUICK CHILL mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.<br/><br/>TO FREEZE ICE CREAM: Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. (Note that this makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches.) When finished, transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. If it's frozen too hard to scoop, let ice cream soften at room temperature for 5-10 minutes before scooping and serving. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/504' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Mango_Ice_Cream?SharePost=485'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Mango_Ice_Cream#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Mango_Ice_Cream'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Mango_Ice_Cream 162188814485Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyPesto Grilled Shrimp - easy to make ahead and serve hot, room temperature or cold<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8971.jpg' /><br /><p><span></span></p> <p>Here's a yummy way to grill shrimp that couldn't be easier. It's as simple as mixing the shrimp with pesto, threading the shrimp onto skewers (or putting it in a grilling basket), and putting it on a hot grill for 4 minutes. Done!</p> <p><strong>Good at any temperature!</strong> This tasty shrimp is so versatile since it can be served hot, room temperature or cold. Serve it at room temperature for an appetizer, cold on a salad, or hot on top of rice for dinner.</p> <p><strong>Make ahead convenience.</strong> I'm a fan of recipes that can be made a day ahead to reduce last minute prep stress when I'm serving a meal. These shrimp skewers can be assembled up to a day ahead and refrigerated. You can refrigerate them before or after grilling the assembled skewers. </p> <h3><strong><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Pesto Grilled Shrimp</strong></h3> <p> </p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 1.</strong> Assemble the ingredients:</p> <ul> <li>raw large or jumbo shrimp, peeled and deveined</li> <li>pesto -- store bought or homemade (here's <a href="https://www.theyummylife.com/How_to_make_Pesto" target="_blank">my recipe</a>); <span>pesto is all you need to add flavor to the shrimp, since it is already seasoned with basil, olive oil, garlic, salt, pepper, nuts, and parmesan cheese.</span></li> </ul> <p><img title="collage_ingredients.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8975.jpg" alt="collage_ingredients.jpg" width="1400" height="700" /></p> <p><strong>Step 2. </strong><span>If you're using wooden skewers, start soaking them in water. This will help keep them from getting too burned on the grill. I used <a href="https://www.amazon.com/Fox-Run-Brands-Bamboo-Skewers/dp/B000UJ0Z10%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB000UJ0Z10/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=555eb793eecde2e54de714c5e8f7185e" target="_blank">6" skewers</a>--a good size for individual servings. </span></p> <p><strong>Step 3.</strong> Rinse shrimp, drain, and pat dry with paper towels.</p> <p><strong>Step 4.</strong> Add shrimp and pesto to a large bowl and toss gently until shrimp is evenly coated. </p> <p><img title="collage_shrimp.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8976.jpg" alt="collage_shrimp.jpg" width="1400" height="514" /></p> <p><strong>Step 5.</strong> <span>Thread the shrimp onto skewers, piercing each shrimp through the head and tail. I alternated the direction of the tail as I threaded these--only because they look prettier that way.</span></p> <ul> <li><em>view on Amazon: </em> <a href="https://www.amazon.com/Fox-Run-Brands-Bamboo-Skewers/dp/B000UJ0Z10%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB000UJ0Z10/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=555eb793eecde2e54de714c5e8f7185e" target="_blank">wooden skewers</a></li> </ul> <p><img title="collage_skewers.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8974.jpg" alt="collage_skewers.jpg" width="1400" height="700" /></p> <p><strong>Step 6. </strong><span>Put the skewers on a hot grill. Grill for 1-1/2 to 2 minutes on each side, just until they turn opaque.</span></p> <p><img title="IMG_5242tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8977.jpg" alt="IMG_5242tm.jpg" width="1400" height="933" /></p> <p><span>It's important not to overcook the shrimp. It cooks very quickly and will turn tough and rubbery if you overdo it.</span></p> <p><img title="IMG_5246tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8978.jpg" alt="IMG_5246tm.jpg" width="1400" height="933" /></p> <p><img title="IMG_5249tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8979.jpg" alt="IMG_5249tm.jpg" /></p> <p><span><strong>Eat now or make ahead.</strong> The shrimp can be eaten hot right away. Or, you can put it in a dish, cover, and refrigerate it. I made this shrimp a day ahead, and it was ready to serve the next day.</span></p> <p><img title="collage_grilledskewers.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8980.jpg" alt="collage_grilledskewers.jpg" width="1400" height="1707" /></p> <p><strong>Another option: skip the skewers and grill the shrimp in a basket.</strong> If you'd prefer to grill the shrimp without making skewers, I recommend using a grill basket so you don't have to worry about the shrimp falling between the grill grates. Simply place the shrimp in a single layer in the basket and grill until it just turns opaque, then use tongs to flip and grill the other side. This is a fast and easy way to grill shrimp.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Culina-Stainless-Square-Vegetable-Grilling/dp/B00YBF97Z4/ref=as_li_ss_tl?s=lawn-garden&ie=UTF8&qid=1527688422&sr=1-9&keywords=grill+basket&linkCode=ll1&tag=thyuli01-20&linkId=93e9a6aa3f284cc14c2f5f72e504c5ca" target="_blank">grill basket</a>,  <a href="https://www.amazon.com/OXO-Grips-16-Inch-Locking-Tongs/dp/B00004OCM3%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004OCM3/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=5649d4742c9959d8fa22dbe0e2d83da2" target="_blank">long grill tongs</a></p> <p><span> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8987.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </span></p> <p><span>The basket-grilled shrimp can be served piled on a plate or in a bowl.</span></p> <p><img title="squareIMG_0701tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8981.jpg" alt="squareIMG_0701tm.jpg" width="1400" height="1400" /></p> <p><strong>A great way to feed a crowd!</strong> I periodically make lunch for my sons' company <a href="https://www.lessannoyingcrm.com/" target="_blank">Less Annoying CRM</a>. Pesto shrimp skewers were part of a picnic-style Italian meal where everything on the menu could be served cold or at room temperature. That made it easy to prepare everything ahead at home and serve it when I arrived at their offices--no stressing about serving hot food. Also on the menu was my <a href="https://www.theyummylife.com/Italian_Antipasto_Salad" target="_blank">antipasto</a> with <a href="https://www.theyummylife.com/Creamy_Italian_Dressing" target="_blank">creamy Italian dressing</a> and <a href="https://www.theyummylife.com/No_Cook_Pasta_Sauce" target="_blank">no-cook cherry tomato sauce</a> on pasta. Since no heating is required, this menu is great for outdoor picnics, too.</p> <p><img title="Collage_LessAnnoying_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8984.jpg" alt="Collage_LessAnnoying_1.jpg" width="1400" height="2263" /></p> <p>These yummy shrimp skewers are so easy to make. They can be an appetizer or a main course served over rice. I love them on salads, too!</p> <p><img title="vertIMG_5263.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8982.jpg" alt="vertIMG_5263.jpg" width="1246" height="1869" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_502'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/502/Pesto+Grilled+Shrimp+Skewers'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/502' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Pesto Grilled Shrimp Skewers </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: 8-10 6" skewers </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>1 pound raw large or jumbo shrimp, peeled and deveined </li><li>1/2 cup pesto, store bought or homemade*</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> *To make your own pesto, here's the recipe: https://www.theyummylife.com/How_to_make_Pesto <br/><br/>If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min.<br/><br/>Rinse and drain shrimp; pat dry with paper towels. Add shrimp and pesto to large bowl and gently toss until shrimp is uniformly coated.<br/><br/>Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation. <br/><br/>Preheat grill on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day.<br/><br/>ALTERNATIVE METHOD: grill the shrimp in a basket. If you'd prefer to grill the shrimp without making skewers, use a grill basket so you don't have to worry about the shrimp falling between the grill grates. Place shrimp in a single layer in the basket and grill until it just turns opaque, use tongs to flip and grill the other side.<br/><br/>SERVING SUGGESTIONS:<br/>--Cold with lightly dressed salad greens.<br/>--Hot as a main dish, served over rice.<br/>--Room temperature as an appetizer. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/502' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Pesto_Grilled_Shrimp?SharePost=484'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p> <p><em>You might also like this similar recipe:</em></p> <p><span><a href="https://www.theyummylife.com/grilled_shrimp_skewers" target="_blank">Spicy Grilled Shrimp<br /><img title="IMG_3274square_FG.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8986.jpg" alt="IMG_3274square_FG.jpg" width="250" height="250" /></a></span></p> <p><span><br /></span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Pesto_Grilled_Shrimp#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Pesto_Grilled_Shrimp'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Pesto_Grilled_Shrimp 162188814484Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyGooey Butter Cookie Ice Cream Sandwiches - St. Louis's favorite cookie becomes a fabulous frozen treat<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8957.jpg' /><br /><p><span></span></p> <p>This recipe is one more way to indulge in gooey butter deliciousness that is enjoyed in cake and cookie form all over my city of St. Louis. It begins with a batch of <a href="https://www.theyummylife.com/St_Louis_Gooey_Butter_Cookies" target="_blank">Gooey Butter Cookies</a>. All you have to do is spread a scoop of ice cream between two cookies, and you've got the yummiest ice cream sandwich of them all! These cookies maintain their soft texture even when they're frozen making them easy and enjoyable to eat.  </p> <p>Once you've made a batch of Gooey Butter Cookies, it's a snap to assemble these and keep them in your freezer for an indulgent treat whenever you like. I also like to serve them when we have company. Everyone loves them, and they are so easy to serve since they are already pre portioned in individual servings.</p> <h2><span style="text-decoration: underline;"><strong>Step-by-step photos for making</strong></span><br /><strong>Gooey Butter Cookie Ice Cream Sandwiches</strong></h2> <p> </p> <p><strong>Step 1.</strong> Assemble:</p> <ul> <li>A batch of Gooey Butter Cookies (recipe <a href="https://www.theyummylife.com/St_Louis_Gooey_Butter_Cookies" target="_blank">here</a>)</li> <li>A half-gallon of vanilla ice cream (store bought or <a href="https://www.theyummylife.com/vanilla_bean_ice_cream" target="_blank">homemade</a>)</li> <li>An ice cream scoop</li> </ul> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Solula-Stainless-Cupcake-Dispenser-Warranty/dp/B0796994PH/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1526206101&sr=1-20&keywords=ice+cream+scoop&linkCode=ll1&tag=thyuli01-20&linkId=f26ab92dfd614b55435767b999919cc4" target="_blank">ice cream scoop</a></p> <p><img title="IMG_4928resize1400.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8963.jpg" alt="IMG_4928resize1400.JPG" width="1400" height="933" /></p> <p><strong>Step 2.</strong> Allow ice cream to soften slightly at room temperature until it's easily scoopable. Place a cookie, top side down, on the counter, add a scoop of ice cream, and spread it with a table knife or small offset spatula. Place a second cookie on top and press firmly to adhere ice cream to top cookie.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Solula-Stainless-Cupcake-Dispenser-Warranty/dp/B0796994PH/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1526206101&sr=1-20&keywords=ice+cream+scoop&linkCode=ll1&tag=thyuli01-20&linkId=f26ab92dfd614b55435767b999919cc4" target="_blank">ice cream scoop</a>, <a href="https://www.amazon.com/Wilton-409-7712-Angled-Spatula-9-Inch/dp/B00F0A6GDU%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00F0A6GDU/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=7c503a1c7de2a0216c091fb804728dd8" target="_blank">small offset spatula</a><img title="collage_assembly1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8967.jpg" alt="collage_assembly1.jpg" /></p> <p>I usually assemble 4 or 5 ice cream sandwiches at a time, stick them in the freezer, and proceed to assemble another batch, continuing until they're all assembled.</p> <p><img title="Collage_4atatime.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8960.jpg" alt="Collage_4atatime.jpg" width="1400" height="467" /></p> <p><strong>Step 3.</strong> Place the ice cream sandwiches on a tray in the freezer as soon as they're assembled. Let them harden for at least an hour, and then wrap each of them individually in plastic wrap or a small plastic bag. If you're making them more than a day ahead, place the individually wrapped sandwiches inside a large freezer Ziploc bag and squeeze out as much air as possible before sealing. They will be good for up to a month.</p> <p><img title="collage_freezing.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8961.jpg" alt="collage_freezing.jpg" width="1400" height="1324" /></p> <p>That combination of soft, melt-in-your-mouth cookies with cool, vanilla ice cream is fabulous!</p> <p><img title="squareIMG_5003.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8964.jpg" alt="squareIMG_5003.JPG" width="1237" height="1233" /></p> <p>You can mix it up by using different flavors of ice cream. Here are some I made with strawberry ice cream--delish!</p> <p><img title="squareIMG_8965resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8965.jpg" alt="squareIMG_8965resize1400.jpg" width="1400" height="1401" /></p> <p><strong>A great way to feed a crowd!</strong> I periodically make lunch for my sons' company <a href="https://www.lessannoyingcrm.com/" target="_blank">Less Annoying CRM</a>. Somehow a fun tradition got started of making a variety of flavors of ice cream sandwiches for dessert. It's easy for me to assemble them at home, keep them in my freezer, and transport them in a cooler when I'm providing lunch for this hungry crew. Since they are pre-portioned, they're easy to serve. They are a sure hit every time! In the photo below, they're enjoying a slider buffet for lunch followed by a choice of gooey butter cookie or chocolate chip cookie ice cream sandwiches. It's fun to play around with different cookie and ice cream combos.</p> <p><img title="collage_LACRM.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8962.jpg" alt="collage_LACRM.jpg" width="1400" height="1282" /></p> <p><strong>Want more ideas?</strong> Here's an awesome cookbook by Tessa Arias that has hundreds more ice cream sandwich recipes:</p> <p><a href="https://www.amazon.com/Cookies-Cream-Hundreds-Perfect-Sandwich/dp/0762447672/ref=as_li_ss_tl?ie=UTF8&qid=1527081200&sr=8-1&keywords=cookie+&+cream+by+tessa+arias&linkCode=ll1&tag=thyuli01-20&linkId=a9e16ba7b175310d0c04af9fafe209b6">Cookies & Cream</a><br /><br /><a href="https://www.amazon.com/Cookies-Cream-Hundreds-Perfect-Sandwich/dp/0762447672/ref=as_li_ss_tl?ie=UTF8&qid=1527081200&sr=8-1&keywords=cookie+&+cream+by+tessa+arias&linkCode=ll1&tag=thyuli01-20&linkId=a9e16ba7b175310d0c04af9fafe209b6" target="_blank"><img title="IMG_20180523_080732resize250_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8970.jpg" alt="IMG_20180523_080732resize250_1.jpg" width="250" height="225" /></a></p> <p> </p> <p>My personal favorite is gooey butter cookies with vanilla ice cream. It's hard to beat!</p> <p><img title="vertIMG_5023resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8966.jpg" alt="vertIMG_5023resize1400.jpg" width="1400" height="2103" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_446'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/446/Ice+Cream+Sandwiches+with+Gooey+Butter+Cookies'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/446' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Ice Cream Sandwiches with Gooey Butter Cookies </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 15 </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>30 Gooey Butter Cookies (one full batch of recipe at: https://www.theyummylife.com/St_Louis_Gooey_Butter_Cookies) </li><li>half-gallon vanilla ice cream, slightly softened so it is easily scoopable</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> Put a metal tray in the freezer to cool it down. <br/><br/>Spread out 4-5 cookies on a clean surface, tops down. Add a scoop of ice cream on top of each cookie. With a table knife or offset frosting spatula, spread ice cream into an even layer on each cookie. Place another cookie on top of each one, tops up. Press down on top of cookie to ensure it is firmly in contact with the ice cream layer underneath. Immediately transfer the finished ice cream sandwiches to the tray in the freezer, arranging them in a single layer. Repeat with remaining cookies and ice cream, working with 4-5 cookies at a time.<br/><br/>After 1 hour in the freezer, remove ice cream sandwiches just long enough to wrap each one in plastic wrap or individual plastic bags. Return wrapped cookies to freezer. <br/><br/>To make ice cream sandwiches up to 1 month ahead, place the individually wrapped frozen sandwiches inside a large Ziploc freezer bag, pressing out as much air as possible before sealing bag and placing in freezer. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/446' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Gooey_Butter_Ice_Cream_Sandwiches?SharePost=483'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Gooey_Butter_Ice_Cream_Sandwiches#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Gooey_Butter_Ice_Cream_Sandwiches'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Gooey_Butter_Ice_Cream_Sandwiches 162188814483Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyCarnitas In An Instant Pot - crispy and flavorful shredded pork for tacos, nachos and more<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8930.jpg' /><br /><p style="text-align: center;"><span></span></p> <p>These Instant Pot Carnitas are so flavorful, especially when made extra crispy by putting them under the broiler for a few minutes. Since they freeze and reheat well, I like to keep carnitas on hand for a quick meal of tacos, nachos, or Mexican rice bowls. They're always included in my <a href="https://www.theyummylife.com/mexican_buffet_dinner_party" target="_blank">Mexican Buffets</a> when I entertain.</p> <p>In a <a href="https://www.theyummylife.com/carnitas_shredded_pork" target="_blank">previous post</a>, I explained how to make Carnitas in a slow cooker or on the stove top. Those methods work great, too. The Instant Pot speeds things up and is my choice when I'm home to tend to it and don't need the set-it-and-forget-it lengthy cooking time of a slow cooker.</p> <p>My previous carnitas recipe focused on making them as low-fat and low-calorie as possible. In this Instant Pot recipe, my goal was to make them as crispy and flavorful as possible. That means using a fattier cut of pork roast and crisping the carnitas under the broiler. To me, this recipe yields the most tasty, authentic results. I love the flavor of caramelized browned bits on carnitas; there's always considerable nibbling when they first come out of the oven...irresistible!</p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Crispy Instant Pot Carnitas</h2> <p> </p> <p><strong>Step 1.</strong> Assemble the ingredients. These are the same ingredients I use in my slow cooker carnitas, except for using a different kind of pork roast.</p> <ul> <li>boneless pork roast -- A pork roast with some visible fat will yield crispier carnitas. Pork butt roasts--often labeled Boston or pork shoulder--are a good, flavorful choice.</li> <li>seasoned salt</li> <li>ground black pepper</li> <li>neutral oil (vegetable, canola, grapeseed)</li> <li>chicken broth (store bought or <a href="https://www.theyummylife.com/Slow_Cooker_Chicken_Broth" target="_blank">homemade</a>)</li> <li>garlic cloves</li> <li>onion</li> <li>salsa verde (store bought or <a href="https://www.theyummylife.com/roasted_salsa_verde" target="_blank">homemade</a>)</li> </ul> <p><img title="Collage_ingredients.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8929.jpg" alt="Collage_ingredients.jpg" width="1400" height="551" /></p> <p><strong>Step 2.</strong> Mince the garlic and onion.</p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/OXO-Grips-Soft-Handled-Garlic-Press/dp/B00HEZ888K%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00HEZ888K/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=089dd9ad1361cf0f009b35713f0aef48" target="_blank">garlic press</a></p> <p><img title="collage_garlic_onion_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8944.jpg" alt="collage_garlic_onion_resize1400.jpg" width="1400" height="499" /></p> <p><strong>Step 3. </strong>Cut the pork roast into 3 to 4" pieces. Pat dry with a paper towel and sprinkle with seasoned salt and pepper.</p> <p><img title="IMG_0515resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8932.jpg" alt="IMG_0515resize1400.jpg" width="1400" height="718" /></p> <p><strong>Step 4.</strong> Set the Instant Pot (IP) on SAUTE.</p> <p><em>view Instant Pots on Amazon: </em><a href="https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=ab86efe452b2c207ba0bda6dd4bc7aa3" target="_blank">6-quart </a>(most popular size), <a href="https://www.amazon.com/gp/product/B01B1VC13K/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=0e12a13753a66d2ec9ddd85820063203" target="_blank">8-quart</a> (for large batch cooking)</p> <p><img title="Collage_IPsaute_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8943.jpg" alt="Collage_IPsaute_resize1400.jpg" width="1400" height="700" /></p> <p><span><strong>Step 5.</strong> Add oil and then pork pieces in batches in a single layer, turning to brown on all sides. Remove browned pork to a plate and add remaining pork to IP, brown on all sides and remove to plate. </span></p> <p><img title="Collage_browning_pork_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8933.jpg" alt="Collage_browning_pork_resize1400.jpg" width="1400" height="1105" /></p> <p><strong>Step 6.</strong> <span>Add chicken broth and deglaze the IP, scraping and stirring in the browned bits from the bottom.</span></p> <p><img title="Collage_deglazing_pan_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8935.jpg" alt="Collage_deglazing_pan_resize1400.jpg" width="1400" height="467" /></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8947.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p><strong>Step 7.</strong> Add browned pork back into liquid in IP. Add garlic, onions, and salsa verde.  </p> <p><img title="collage_fillingIP_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8934.jpg" alt="collage_fillingIP_resize1400.jpg" width="1400" height="467" /></p> <p><span><strong>Step 8.</strong> Secure lid on IP and set vent to SEALING. <span>Press MANUAL (it automatically sets it at HIGH PRESSURE), then press the "+" button repeatedly until 60 (minutes) is displayed. When the cooking cycle is complete and the machine beeps, press CANCEL or unplug the IP to turn it off. Allow it to naturally release. </span><br /></span></p> <ul> <li>NOTE: Although actual cooking time is 60 minutes, total time from turning on IP, building pressure, and to the end of the natural release time is approx. 2 hrs 15 minutes.</li> </ul> <p><img title="collage_SetInstantPotImage.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8936.jpg" alt="collage_SetInstantPotImage.jpg" width="1400" height="1400" /></p> <p><span><strong>Step 9.</strong> Use tongs to transfer cooked pork to a large baking sheet (I use a 13x18 half-sheet pan); shred it using two forks, removing and discarding any visible pieces of fat. </span></p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/OXO-Grips-12-Inch-Stainless-Steel-Locking/dp/B00004OCK1/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1525950987&sr=1-3-spons&keywords=oxo+tongs&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=a0fe88c98a71b55fa4196a33bf0d10f7" target="_blank">Oxo 12-inch tongs</a></p> <p><img title="collage_shredding_meat_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8937.jpg" alt="collage_shredding_meat_resize1400.jpg" width="1400" height="1016" /></p> <p><span> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8946.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </span></p> <p><span><span><strong>Step 10.</strong> Strain cooking liquid left in the IP by pouring it through a wire mesh strainer. </span><br /></span></p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/OXO-Good-Grips-8-Inch-Strainer/dp/B00004OCLX/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1525951200&sr=1-1&keywords=oxo+strainer&linkCode=ll1&tag=thyuli01-20&linkId=8c30bb4a4022241aa7aaeb8eeb369b6c" target="_blank">wire-mesh strainer</a>, <a href="https://www.amazon.com/Pyrex-Prepware-8-Cup-Glass-Measuring/dp/B00LGLHU5A/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1525951276&sr=1-1&keywords=pyrex+mix+and+measure+with+lid&linkCode=ll1&tag=thyuli01-20&linkId=bfa4b4acb5fbf06b3bc04218bbb07d27" target="_blank">mix-and-measure bowl</a></p> <p><img title="collage_StrainBroth_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8938.jpg" alt="collage_StrainBroth_resize1400.jpg" width="1400" height="422" /></p> <p><strong>Step 11.</strong> Degrease liquid, if desired. This is optional--some people prefer to leave all of the fat. It's up to you. I prefer to degrease the liquid. There is still enough of the melted fat clinging to the shredded meat to keep it moist and assist in crisping it. Here are 3 ways to degrease the liquid.</p> <ul> <li>Option 1: spoon grease layer off top-- you can't get it all this way, but you can remove some of it</li> <li>Option 2: pour liquid into a grease separator and release grease-free liquid from the bottom (pictured below)</li> </ul> <p><span>view on Amazon: </span><a href="http://www.amazon.com/gp/product/B004WMOR6K/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B004WMOR6K" target="_blank">degreaser</a></p> <p><span><img title="collage_degreaser.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8954.jpg" alt="collage_degreaser.jpg" width="700" height="420" /></span></p> <ul> <li>Option 3: chill liquid completely in refrigerator until fat on top solidifies and can be scraped off. If you're making the carnitas a day ahead, this is the easiest method. Chill the liquid overnight, and the grease easily scrapes off the top the next day.</li> </ul> <p><img title="collage_SkimFat_resized1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8940.jpg" alt="collage_SkimFat_resized1400.jpg" width="1400" height="467" /> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8955.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p>NOTE: If you chill the liquid, it's likely to gel. That gel is a good sign--it means the broth contains nutritious collagen. It will liquify again when it's reheated. Some of the seasonings may have sunk to the bottom of the bowl, so give everything a stir before proceeding to the next step.</p> <p><img title="Collage_StirBroth_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8939.jpg" alt="Collage_StirBroth_resize1400.jpg" width="1400" height="425" /></p> <p><strong>Step 12.</strong> Spread out the shredded pork in an even layer on the baking pan. Pour a cup of the degreased cooking liquid over the pork; toss with tongs to evenly distribute. </p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Nordic-Ware-Bakers-Half-Sheet/dp/B0049C2S32%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB000G0KJG4/ref=as_li_ss_tl?th=1&linkCode=ll1&tag=thyuli01-20&linkId=a8670a1f1ef01c63bb786602b48d8e19" target="_blank">half-sheet pan</a></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8949.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p><strong>Step 13.</strong> Broil for a total of approx.15 minutes, stopping and stirring every 4-5 minutes, until desired crispiness is achieved. Add additional liquid, as needed, if pork is drier than desired. </p> <ul> <li>For a moister meat, stir in more liquid after broiling is finished. For dryer/crisper meat, broil (stirring as needed to prevent burning) until all liquid has cooked away.</li> </ul> <p><img title="Collage_CrispyBits_resized1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8942.jpg" alt="Collage_CrispyBits_resized1400.jpg" width="1400" height="1400" /></p> <p>Those caramelized crispy bits add so much flavor. Yum!</p> <p><img title="squareIMG_0222_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8951.jpg" alt="squareIMG_0222_resize1400.jpg" width="1400" height="1399" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">FREEZE IT.</strong> Carnitas freeze and reheat well. If I'm making them for a party, I make them well in advance and freeze them. Making ahead reduces party prep stress! I freeze the leftover liquid, too.</p> <p><span><strong>SAVE LEFTOVER BROTHY LIQUID! </strong>Use it for adding moisture when reheating leftovers.</span></p> <p><span><strong>REHEATING TIP:</strong> Reheat carnitas in a hot skillet with a little oil, tossing until heated through and crispiness is restored. If too dry, add some of the leftover liquid.</span></p> <p><strong>SERVING SUGGESTIONS:</strong></p> <ul> <li>a filling for tacos, burritos, fajitas, chimichangas, enchiladas or a topping for nachos</li> <li>a topping for Mexican rice bowls</li> <li>mix it with barbecue sauce and served on a bun for a quick, tasty sandwich</li> <li>add it to chili or stew</li> <li>add it to grilled sandwich/panini along with melted cheese and additional salsa verde</li> </ul> <p><img title="vertIMG_0269_resize1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8953.jpg" alt="vertIMG_0269_resize1400.jpg" width="1400" height="2100" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_501'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/501/Carnitas+%7C+Instant+Pot'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/501' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Carnitas | Instant Pot </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 8-9 cups </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>1 (5-6 lbs) boneless pork roast*, cut in 3-4" chunks </li><li>1 teaspoon seasoned salt </li><li>2 teaspoons ground black pepper </li><li>2 tablespoons neutral oil (vegetable, canola, grapeseed) </li><li>1 cup chicken broth </li><li>4 garlic cloves, minced </li><li>1 large onion, minced </li><li>2 cups salsa verde (store bought or homemade)</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> *A pork roast with some visible fat will yield crispier carnitas. (You may choose to remove some or all of the fat after it cooks.) Pork butt roasts--often labeled Boston or pork shoulder--are a good, flavorful choice for crispy carnitas.<br/><br/>PREP AND BROWN PORK:<br/>Pat pork pieces try with paper towels; sprinkle with seasoned salt and pepper. Set Instant Pot (IP) on SAUTE, add oil. Add pork pieces in batches in a single layer, turning to brown on all sides. Remove browned pork to a plate and add remaining pork to IP, brown on all sides and remove to plate. Add chicken broth and deglaze the IP, scraping and stirring in the browned bits from the bottom.<br/><br/>COOK AND SHRED PORK: <br/>Add browned pork back into liquid in IP. Add garlic, onions, and salsa verde. Secure lid on IP and set vent to SEALING. Press MANUAL (it automatically sets it at HIGH PRESSURE), then press the "+" button repeatedly until 60 (minutes) is displayed. When cooking cycle is complete and machine beeps, press CANCEL or unplug IP to turn it off. Allow to naturally release. <br/><br/>NOTE: Although actual cooking time is 60 minutes, total time from turning on IP, building pressure, and to the end of the natural release time is approx. 2 hrs 15 minutes.<br/><br/>Use tongs to transfer cooked pork to large baking sheet (like a 13x18 half-sheet pan); shred it using two forks, removing and discarding any visible pieces of fat. <br/><br/>STRAIN AND DEGREASE LIQUID:<br/>Strain cooking liquid left in the IP by pouring it through a wire mesh strainer. <br/><br/>Degrease liquid, if desired, by (1) spooning grease layer off top, or (2) pouring liquid into a grease separator, or (3) chilling liquid in refrigerator until fat on top solidifies and can be scraped off.<br/><br/>BROIL AND CRISP PORK:<br/>Place oven rack 5-6 inches from broiler and preheat broiler on high. Spread out the shredded pork in an even layer in baking pan. Pour 1 cup of the degreased cooking liquid over the pork; toss with tongs to evenly distribute. Broil for total of  approx. 15 minutes, stopping and stirring every 4-5 minutes, until desired crispiness is achieved. Add additional liquid, as needed, if pork is drier than desired. <br/><br/>For a moister meat, stir in more liquid after broiling is finished. For dryer/crisper meat, broil (stirring as needed to prevent burning) until all liquid has cooked away.<br/><br/>FREEZES AND REHEATS WELL. Save any remaining liquid to use for reheating leftovers.<br/><br/>REHEATING TIP: Reheat carnitas in a hot skillet with a little oil, tossing until heated through and crispiness is restored. If too dry, add some of th leftover liquid.<br/><br/>SERVING SUGGESTIONS:<br/>--a filling for tacos, burritos, fajitas, chimichangas, enchiladas or a topping for nachos<br/>--a topping for Mexican rice bowls<br/>--mix with barbecue sauce and serve on a bun for a quick, tasty sandwich<br/>--add to chili or stew<br/>--add to grilled sandwich/panini along with melted cheese and additional salsa verde </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/501' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Instant_Pot_Carnitas?SharePost=482'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p> <p>More recipes you may like:</p> <p><a href="https://www.theyummylife.com/tortilla_bowl_taco_bar" target="_blank">Tortilla Bowl Taco Bar recipe</a></p> <p><a href="https://www.theyummylife.com/tortilla_bowl_taco_bar" target="_blank"><img src="http://www.theyummylife.com/blog/i/3645.jpg" alt="IMG_6948thumbnail.png" width="220" height="147" /></a></p> <p><span><a href="http://theyummylife.com/blog/2011/08/225/Ropa+Vieja+Shredded+Beef+--+slow+cooker+or+stove-top+filling+for+tacos+%26+more" target="_blank">Ropa Vieja Shredded Beef recipe</a></span></p> <p><span><a href="http://theyummylife.com/blog/2011/08/225/Ropa+Vieja+Shredded+Beef+--+slow+cooker+or+stove-top+filling+for+tacos+%26+more" target="_blank"><img title="ThumbnailIMG_5250.png" src="http://www.theyummylife.com/blog/i/3027.jpg" alt="ThumbnailIMG_5250.png" width="220" height="147" /></a></span></p> <p><span><a href="http://www.theyummylife.com/blog/2011/12/259/Fiesta+Salsa+Shredded+Chicken+--+fast+%26+easy+recipe+for+tacos%2C+burritos%2C+nachos%2C+salads%2C+and+more" target="_blank">Fiesta Salsa Chicken recipe</a></span></p> <p><span><a href="http://www.theyummylife.com/blog/2011/12/259/Fiesta+Salsa+Shredded+Chicken+--+fast+%26+easy+recipe+for+tacos%2C+burritos%2C+nachos%2C+salads%2C+and+more" target="_blank"><img src="http://www.theyummylife.com/blog/i/3646.jpg" alt="ThumbnailIMG_6913.png" width="220" height="147" /></a></span></p> <p><span><a href="http://www.theyummylife.com/blog/2011/10/244/Chili+Beans+--+A+tasty+side+for+Mexican+food+%26+grilled+meats%2C+or+a+base+for+a+quick+pot+of+chili" target="_blank">Pinto Beans in Chili Sauce recipe</a></span></p> <p><span><a href="http://www.theyummylife.com/blog/2011/10/244/Chili+Beans+--+A+tasty+side+for+Mexican+food+%26+grilled+meats%2C+or+a+base+for+a+quick+pot+of+chili" target="_blank"><img src="http://www.theyummylife.com/blog/i/3647.jpg" alt="ThumbnailIMG_6267.png" width="220" height="147" /></a></span></p> <p><span><br /></span></p> <p><span><br /></span></p> <p> </p> <p><span><br /></span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Instant_Pot_Carnitas#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Instant_Pot_Carnitas'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Instant_Pot_Carnitas 162188814482Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyMint Simple Syrup | only 3 ingredients - flavor cocktails, cocoa, lemonade, sparkling water, hot and cold tea<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8869.jpg' /><br /><p style="text-align: center;"><span></span></p> <p>I love it when restaurants serve a simple sugar syrup along with a glass of iced tea. It instantly stirs in, unlike granulated sugar that needs to be stirred and stirred and stirred. At home, I like to kick the sweetened syrups up a notch by adding flavors to them. That way, I can keep a plain pitcher of tea in the fridge and instantly stir in a flavored syrup to add both sweetener and whatever flavor I'm in the mood for. <span>I've already shared my recipes for </span><a href="https://www.theyummylife.com/Cinnamon_Simple_Syrup" target="_blank">Cinnamon Simple Syrup</a><span> and </span><a href="https://www.theyummylife.com/Pumpkin_Spice_Syrup">Pumpkin Spice Simple Syrup</a> and <a href="https://www.theyummylife.com/Fruit_Herb_Honey_Syrups" target="_blank">Natural Fruit & Herb Honey Syrups</a><span>--those are all tasty stirred into a variety of hot and cold drinks and cocktails.</span></p> <p>Today, I'm adding my Mint Simple Syrup recipe to the mix. I love its refreshing taste, vivid green color, and versatility for use in cocktails, hot cocoa, lemonade, and hot or cold tea. I especially love using this mint syrup in mojitos, iced tea, and sparkling water.</p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Mint Simple Syrup</h2> <p> </p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 1.</strong> Assemble these 3 ingredients:</p> <ul> <li>fresh mint</li> <li>sugar</li> <li>water</li> </ul> <p><img title="IMG_0339ingredients.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8876.jpg" alt="IMG_0339ingredients.jpg" width="1400" height="786" /></p> <p><strong>Step 2. </strong>Make a simple syrup, which is made by heating water and sugar over medium heat until the sugar dissolves into a clear syrup. A "simple syrup" uses a 1 to 1 ratio of sugar to water. A "rich simple syrup" uses a 2 to 1 ratio of sugar to water for a more concentrated, thicker syrup. A rich syrup needs to be covered and simmered for 10 minutes to avoid chrystallization. I use a rich simple syrup in this recipe, but either will work.</p> <p><img title="collage_SyrupInPan.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8875.jpg" alt="collage_SyrupInPan.jpg" width="1400" height="700" /></p> <p>You will end up with approx. 1-3/4 cups of rich simple syrup. Allow it to cool completely.</p> <p><img title="collage_SyrupDone.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8874.jpg" alt="collage_SyrupDone.jpg" width="1400" height="514" /></p> <ul> <li><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">How to retain the green color.</strong><span> Most mint syrup recipes involve simmering the mint in the water with the simple syrup to extract the mint flavor. However, the mint oxidizes and turns brown as it cooks, resulting in a brown syrup with an unappealing appearance. I learned a different method from </span><a href="http://imbibemagazine.com/mint-syrup-recipe/" target="_blank">Imbibe.com</a><span>. When mint is quickly blanched in boiling water and immediately plunged into an ice water bath, it halts the plant's enzymes from causing the mint to turn brown. Then the leaves are pureed and left in the syrup. The result is a beautifully bright green, flavorful syrup.</span></li> </ul> <p><span> </span><img title="IMG_0461comparing_1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8881.jpg" alt="IMG_0461comparing_1400.jpg" width="1400" height="728" /></p> <p><strong>Step 3. </strong>Before blanching the mint, tie it into a bundle using kitchen twine so it's easier to manage. Make a bundle of 8 to 10 mint sprigs--approx. 1/2 oz. of mint.</p> <ul> <li><em>view on Amazon:</em>  <a href="https://www.amazon.com/Regency-Cooking-Butchers-Trussing-Turkey/dp/B00005NUVU%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00005NUVU/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=e525d0eaae6be5ce57a3d488afa2157b" target="_blank">kitchen twine</a></li> </ul> <p><img title="Collage_MintSprigs.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8873.jpg" alt="Collage_MintSprigs.jpg" width="1400" height="550" /></p> <p><strong>Step 4. </strong>Immerse the mint bundle into boiling water for 15 seconds (no longer!)</p> <p><strong>Step 5.</strong> Immediately immerse the mint into a bowl of ice water for 1 minute.</p> <ul> <li><em>view on Amazon:</em>  <a href="https://www.amazon.com/OXO-Grips-9-Inch-Locking-Tongs/dp/B0000CDVD8/ref=as_li_ss_tl?ie=UTF8&qid=1523524979&sr=8-1-spons&keywords=oxo+tongs&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=11f70a371c87f89c8c7d6d076dd3022b" target="_blank">tongs with nylon heads</a></li> </ul> <p><img title="Collage_Blanching.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8872.jpg" alt="Collage_Blanching.jpg" width="1400" height="467" /></p> <p><span> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8919.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </span></p> <p><strong>Step 6. </strong>Pat the mint dry on a towel and separate the leaves from the stems.</p> <p><img title="Collage_RemoveLeaves.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8877.jpg" alt="Collage_RemoveLeaves.jpg" width="1400" height="618" /></p> <p><strong>Step 7.</strong> Add blanched mint leaves and cooled syrup to a blender and puree for 1 minute.</p> <ul> <li><em>view on Amazon:  </em><a href="https://www.amazon.com/gp/product/B008H4SLV6/ref=as_li_ss_tl?ie=UTF8&th=1&linkCode=ll1&tag=thyuli01-20&linkId=bb1ea6428614ebbf7302a7855b6a4309" target="_blank">Vitamix</a> blender (the best!), <a href="https://www.amazon.com/gp/product/B005I72LMU/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=cf323dbda6eaf49da524fd9fb87d22f4" target="_blank">Breville blender</a> (recommended by Cook's Illustrated as a "best buy")</li> </ul> <p><img title="Collage_Blended.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8878.jpg" alt="Collage_Blended.jpg" width="1400" height="509" /></p> <p><strong>Step 8.</strong> Pour blended mixture through a fine mesh wire strainer to remove any remaining mint bits.</p> <ul> <li><em>view on Amazon:</em>  <a href="https://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004OCLX/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=350b5f25f28a347b11f54ece2aaba4bd" target="_blank">fine wire mesh strainer</a>, <a href="https://www.amazon.com/Pyrex-Prepware-8-Cup-Measuring-Measurements/dp/B0000CFG5I%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0000CFG5I/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=02d36e3836b04383a72c152e343a001b" target="_blank">mix-and-measure bowl</a></li> </ul> <p><img title="Collage_strain_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8880.jpg" alt="Collage_strain_1.jpg" width="1400" height="481" /></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8925.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p>Done! It's so easy to make and great to have on hand. </p> <p><strong>Store it </strong>in a jar in the fridge. It will be good for 2 to 4 weeks.</p> <p><img title="squareIMG_0439tml.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8882.jpg" alt="squareIMG_0439tml.jpg" width="1036" height="1036" /></p> <p>I like to use a pancake house syrup server for storing my mint syrup in the fridge. It's easy to neatly dispense a little bit of syrup at a time.</p> <ul> <li><em>view on Amazon: </em> <a href="https://www.amazon.com/Dispenser-Retracting-Dispensing-Thumb-Lever-Pancake/dp/B00E5UWUEA%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00E5UWUEA/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=155a568f8e2744f1fe96968caf9975d7" target="_blank">syrup dispenser with retractable spout</a></li> </ul> <p><img title="vertIMG_0447tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8883.jpg" alt="vertIMG_0447tm.jpg" width="1400" height="2100" /></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8926.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_498'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/498/Mint+Simple+Syrup'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/498' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Mint Simple Syrup </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 1-3/4 cups </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>2 cups granulated sugar </li><li>1 cup water </li><li>8-10 fresh mint sprigs (approx. 1/2 oz.)</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> MAKE A RICH SIMPLE SYRUP: Combine sugar and water in saucepan and heat over medium heat until sugar is dissolved and mixture is simmering; cover pan and continue to simmer for 10 minutes. Remove from heat and cool completely.<br/><br/>BLANCH THE MINT: Add ice cubes to a medium bowl, fill with cool tap water, and set aside. Using kitchen twine to tie mint sprigs into a bundle. Fill a small saucepan with water, bring it to a boil, immerse mint bundle in boiling water for 15 seconds. Immediately immerse in bowl of ice water, leaving it there for 1 minute. Separate mint springs and pat dry on a towel. Remove mint leaves from stems; discard stems.<br/><br/>BLEND AND STRAIN SYRUP: Add cooled sugar syrup and mint leaves to blender. Puree for 1 minute. Set a fine wire mesh strainer over a bowl and pour blended mixture through it to remove any remaining bits of mint.<br/><br/>Store in jar or syrup dispenser in fridge for 2-4 weeks.<br/><br/>Based on recipe from Imbibe.com. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/498' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Mint_Simple_Syrup?SharePost=480'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Mint_Simple_Syrup#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Mint_Simple_Syrup'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Mint_Simple_Syrup 162188814480Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyNaturally Flavored Water - An easy formula for making your own quick, healthy fruit and herb infused waters in endless varieties. <img src='https://s3.amazonaws.com/yummy_uploads2/blog/8852.jpg' /><br /><p style="text-align: center;"><span></span></p> <p>Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! I'm keeping 2-3 flavors of this "spa water" in my fridge now, so I have a variety to motivate me to drink more water.</p> <p>I was a hardcore Dr. Pepper girl for years. Then I gave up regular soda because of the high sugar content and switched to diet soda. Next we were warned to avoid the chemicals in diet soda; and more recently studies have indicated that diet soda actually <em>causes</em> rather than prevents weight gain. Geez. Lots of us moved on to bottled water, but that has landfill and environmental consequences. Juice has more nutrition than soda, but is comparable in sugar, carb, and calorie content. Dang. It's hard to keep up. </p> <p><strong>Simply water <br /></strong>At the end of the day, regular old tap water--or at least a filtered version of it--seems to be the way to go. I'm fortunate that St. Louis is considered to have some of the best tasting tap water in the U.S. I still prefer the taste of it filtered through a Brita Water Filter Pitcher--we've been using one for years. But, I still don't drink enough water.</p> <p>Aside from my morning coffee, I honestly forget to drink fluids throughout the day. I know that it's important for my health. I don't dislike water, but I do get kind of bored with it. That was the motivation for starting to make flavored waters.</p> <p><strong>Subtle flavor without sweetness</strong><br />These aren't sweet waters, so they'll be disappointing if that's what you're expecting. This is water with subtle flavors infused into it. Water with a little something extra. A touch of flavor--not an explosion of flavor--with little or no sweetness. You've probably had pitchers of ice water with lemon served at restaurants. This is the same idea, but with more variety. Many spas serve fancy waters like these, and it turns out that they couldn't be simpler to make. And, they are oh-so-refreshing.</p> <p><strong>The KISS (Keep It Simple Stupid) approach to Flavored Waters</strong><br />My natural tendency is to go overboard and overcomplicate things, so I really have to fight that when I'm developing recipes. I read about and was tempted to try all kinds of methods for flavoring water that involve blenders, boiling, specialty infuser pitchers, and lots of different ingredients. But, I know myself. If I truly want to transition completely away from soda & juice and drink more water throughout the day, I have to make this simple so it can be an easy routine for me to maintain. When I read celebrity chef <a href=" https://www.jamieoliver.com/recipes/fruit-recipes/pomegranate-ginger-lime-flavoured-water/" target="_blank">Jamie Oliver's</a> quick and uncomplicated approach to making flavored waters, I was inspired to follow his lead and keep it simple. My easy formula for making KISS flavored waters is to use only fruit and herbs, water, ice, and a jar or pitcher. This is something I can make in a minute or two so I can always have flavored waters on hand in my fridge.</p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Here's a short video that shows you how easy it is to make these:</strong></p> <div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;"><iframe src="https://www.youtube.com/embed/XLFBTwZkhUo?rel=0" frameborder="0" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%;"></iframe></div> <p> </p> <p><span style="text-decoration: underline;"><strong>Step-by-step photos for making</strong></span><br /><span><strong>Naturally Flavored Water</strong></span></p> <p style="text-align: center;"><span></span></p> <p>Supplies Needed:</p> <ul> <li><strong>fruit </strong>-- whatever kind you like (except no bananas); make sure it's good and ripe for maximum sweetness and flavor.  I like to use all kinds of citrus and berries. I also found pineapple and watermelon to work well for flavoring water. If you don't want to buy whole ones, many grocery stores sell small containers of pre-cut fruit.</li> <li><strong>herbs</strong> -- these are optional, but many herbs are a surprising complement to fruit flavors; almost any herb will work depending on your personal preference</li> <li><strong>jars or pitchers</strong> -- I use 2 quart mason jars primarily, but any 2 quart pitcher will do. <br /><strong>fruit infusion pitcher</strong>--I recently purchased one of these--it's another option if you think you'll be making infused waters regularly; a very easy, tidy way to strain fruit from water.<br /><strong>fruit infusion water bottle</strong>--I love using this for a portable, on-the-go option.</li> <li><strong>muddler or wooden spoon</strong> for mashing fruit and herbs</li> <li><strong>water</strong> -- I use filtered water, but regular tap water is fine if yours tastes good to you </li> </ul> <p style="text-align: left;"><em><strong>view on Amazon: </strong></em><br /><a href="https://www.amazon.com/Ball-Half-Gallon-Jars-Wide-Mouth/dp/B01MRFVML3/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1522841150&sr=1-2&keywords=half+gallon+mason+jars&linkCode=ll1&tag=thyuli01-20&linkId=a31baa4de5ce01a44e73fa4f4875ab8c" target="_blank">2 qt mason jars</a>, <a href="https://www.amazon.com/Ball-Quart-Jar-Wide-Mouth/dp/B00CNHCDR6/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1522841488&sr=1-1&keywords=quart+mason+jars&linkCode=ll1&tag=thyuli01-20&linkId=0c6238e15a27dee59ce31257c9ecb772" target="_blank">1 qt. mason jars</a>, <a href="https://www.amazon.com/gp/product/B000SSN3L2/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=14a6f24d8b6074095c10c0f3a8b3ace8" target="_blank">plastic lids for mason jars</a>, <a href="http://www.amazon.com/gp/product/B0023UL86A/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0023UL86A" target="_blank">infusion pitcher</a>, <a href="https://www.amazon.com/Savvy-Infusion-Water-Bottle-Leak-Proof/dp/B00KNK0M1O/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1522841638&sr=1-1&keywords=infusion+water+bottle&linkCode=ll1&tag=thyuli01-20&linkId=2cf3a3cca8b95dd3ad6bd53c2f6618e7" target="_blank">infusion water bottle</a>, <a href="http://www.amazon.com/gp/product/B003AIKP0O/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003AIKP0O" target="_blank">muddler</a>, <a href="http://www.amazon.com/gp/product/B00004SU15/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00004SU15" target="_blank">Brita water filter pitcher</a></p> <ul> </ul> <p><img title="Flavored_Water_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8857.jpg" alt="Flavored_Water_1400tm.jpg" width="1400" height="1000" /></p> <p><strong>Fresh vs. frozen fruit. </strong>When in season, I prefer to use fresh fruit. However, when fruit is out of season, the fresh version can be tart or flavorless. Because fruit that is to be frozen is picked at the peak of ripeness, it is often the better option for the best flavor, sweetness, and nutrients. I find this to especially to be the case with berries and peaches.</p> <p><strong>A variety of fresh herbs.</strong> Use whatever herbs you like or happen to have on hand. I picked all of these from my herb garden and have tried them in flavored waters. It's surprising how well they blend with most fruit flavors, and they amp up the refreshing factor of the water. Mint is the most obvious herb choice. I also have tried basil, rosemary, sage, thyme, lavender, and tarragon. All good.</p> <p><img title="IMG_1702_Herbs_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8866.jpg" alt="IMG_1702_Herbs_1400tm.jpg" width="1400" height="934" /></p> <p>I'll share some of the fruit and herb combos that I've recently tried for flavoring water. But, honestly, you can combine most fruits and herbs according to your favorite flavors and what you have on hand in your fridge. I'll show you how to make 5 flavor combos. You can take it from there, creating endless flavor combos of your own.</p> <p><strong>Quantities: </strong>The quantities in my flavored water recipes are all for 2 quart jars or pitchers. However, I ran out of the 2 quart jars and used a few 1 quart jars, halving the recipe ingredients. So, don't be confused by the different jar sizes. It's easy to make a full or half batch depending on your jar or pitcher size.</p> <p><span><strong><span>The first 2 waters are<br />flavored with fruit only (no herbs)</span></strong></span><span style="text-decoration: underline;"><span><strong><br /></strong></span></span><span><span>WASH FRUIT THOROUGHLY! The citrus and berries need to be really, really clean to keep contaminants and bacteria out of your flavored water. I recommend organic fruit, if it isn't going to be peeled. </span></span></p> <p><span><strong>1. All Citrus Flavored Water</strong></span> (adds refreshing tartness to water) -- slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to jar, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don't pulverize the fruit into pieces. Fill the jar with ice. Pour in water to the top. Stir it with the handle of a wooden spoon or a chopstick. Put a lid on it, put it in the fridge, and chill. </p> <p><img title="Flavored_WaterStepsCitrus_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8863.jpg" alt="Flavored_WaterStepsCitrus_1400tm.jpg" width="1400" height="1400" /></p> <p>You can drink it right away, but the flavor intensifies if it's made an hour or two ahead. It's even better the next day. 24 hours later straight from the fridge, the ice still hasn't melted completely in mine. The ice at the top serves as a sieve so that you can pour the flavored water without getting fruit bits in your glass.</p> <p><span><strong>2. Raspberry Lime Flavored Water</strong></span> (beautiful color and mildly tart) -- Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add raspberries. Press and twist with a muddler to release some of the juices (don't pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.</p> <p><img title="Flavored_WaterRasp_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8860.jpg" alt="Flavored_WaterRasp_1400tm.jpg" width="1400" height="933" /></p> <p><span><strong>The next 3 waters are<br />flavored with fruit and herb combos</strong></span></p> <p><span><strong>3. Pineapple Mint Flavored Water</strong> </span>(a hint of minty sweetness). Add a sprig of mint to the jar--you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar. Muddle the mint--the goal is to bruise the leaves and release their flavor--don't pulverize them into bits. Add pineapple pieces, press and twist with the muddler to release juices. Add ice to the top and then water. Stir, cover, and refrigerate. </p> <p><img title="Flavored_WaterStepHerbs_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8862.jpg" alt="Flavored_WaterStepHerbs_1400tm.jpg" width="1400" height="1959" /></p> <p><span><strong>4. Blackberry Sage Flavored Water</strong></span> (subtle, refreshing flavor). Add sage leaves to jar and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.</p> <p><img title="Flavored_WaterBlackberry_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8858.jpg" alt="Flavored_WaterBlackberry_1400tm.jpg" width="1400" height="933" /></p> <p><span><strong>5. Watermelon Rosemary Flavored Water </strong></span>(lovely flavor combo). Add a sprig of rosemary to jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.</p> <p><img title="Flavored_WaterWatermelon_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8865.jpg" alt="Flavored_WaterWatermelon_1400tm.jpg" width="1400" height="933" /></p> <p><strong>Here's the whole gang.</strong> It's hard to pick a favorite, because they all have a different, distinctive flavor. The all citrus and raspberry lime are both quite tart (and refreshing!), the watermelon rosemary and pineapple mint are the sweetest, and the blackberry sage has the mildest flavor (that may be because my out-of-season blackberries weren't very flavorful). I enjoyed all of these and love having a variety in my fridge. You can get creative and use this same simple method for combining all kinds of fruits and herbs. <img title="Flavored_Water_resize1400labeled.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8854.jpg" alt="Flavored_Water_resize1400labeled.jpg" width="1400" height="1400" /></p> <p><strong>How long will they keep?</strong> Put a lid on them, put them in fridge, and they will keep for up to 3 days. It only takes a few minutes to make several varieties to keep on hand. No more boring water for me!</p> <p><em>view on Amazon: </em><br /><a href="https://www.amazon.com/Ball-Half-Gallon-Jars-Wide-Mouth/dp/B01MRFVML3/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1522841150&sr=1-2&keywords=half+gallon+mason+jars&linkCode=ll1&tag=thyuli01-20&linkId=a31baa4de5ce01a44e73fa4f4875ab8c" target="_blank">2 qt mason jars</a><span>, </span><a href="https://www.amazon.com/Ball-Quart-Jar-Wide-Mouth/dp/B00CNHCDR6/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1522841488&sr=1-1&keywords=quart+mason+jars&linkCode=ll1&tag=thyuli01-20&linkId=0c6238e15a27dee59ce31257c9ecb772" target="_blank">1 qt. mason jars</a><span>, </span><a href="https://www.amazon.com/gp/product/B000SSN3L2/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=14a6f24d8b6074095c10c0f3a8b3ace8" target="_blank">plastic lids for mason jars</a></p> <p><img title="IMG_1825resize_1400.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8853.jpg" alt="IMG_1825resize_1400.JPG" width="1400" height="773" /></p> <p><strong>Pour a glass. </strong>When there's still ice left in the jar (my ice lasts up to 24 hours in the fridge), it will filter out the fruit/herb bits as you pour the water into a glass. After the ice melts, if you don't want to drink fruit bits along with the water, use a small wire strainer to remove them as you pour the water into your drinking glass. </p> <p><em>view on Amazon:  </em> <a href="http://www.amazon.com/gp/product/B001713L84/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001713L84" target="_blank">mini wire strainer</a></p> <p><img title="Flavored_WaterStraining_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8864.jpg" alt="Flavored_WaterStraining_1400tm.jpg" width="1400" height="700" /></p> <p><strong>Flip-top caps</strong> are what I use for easy, no mess pouring. They filter out the fruit and ice as you pour.</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/gp/product/B00KBBAO0Y/ref=as_li_ss_tl?ie=UTF8&th=1&linkCode=ll1&tag=thyuli01-20&linkId=72179d8733a016dee6aab58d0e340461" target="_blank">flip-top lid for mason jars</a></p> <p><img title="FlipTopCollage_1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8867.jpg" alt="FlipTopCollage_1400tm.jpg" width="1400" height="606" /></p> <p>Just pour and enjoy a refreshing glass of fruity water.</p> <p><span> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video autoplay loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8917.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </span></p> <p><strong>Sweeten it up, if you must.</strong> If you have a sweet tooth and find these flavored waters undrinkable without some sweetener, go ahead and stir in some <a href="http://www.theyummylife.com/recipes/48/Simple+Sugar+Syrup" target="_blank">simple sugar syrup</a>, honey, agave syrup, or whatever sweetener you prefer. 1 teaspoon of sugar only has 15 calories, so go ahead and add one to your glass. Given that a single can of soda or juice has the equivalent of 10 teaspoons of sugar, you are still way better off drinking slightly sweetened water. If you are hooked on sweet tasting drinks and want to reduce or eliminate sugar or artificial sweeteners, you may need to wean yourself gradually. Unsweetened beverages are an acquired taste. I prefer them now, but it took me awhile to get there.</p> <p>Or, try making my <a href="http://www.theyummylife.com/Fruit_Herb_Honey_Syrups" target="_blank">Naturally Flavored Fruit & Herb Honey Syrups</a>. Just stir these into your chilled water for a healthier way to add a hint of flavored sweetness.<br /><a style="font-size: 16px;" href="http://www.theyummylife.com/Fruit_Herb_Honey_Syrups" target="_blank"><img src="https://s3.amazonaws.com/yummy_uploads2/blog/6135.jpg" alt="thumbIMG_0059__2.JPG" width="220" height="220" /></a></p> <p style="text-align: left;"><strong>Great for entertaining!</strong> Flavored waters are very popular now, as more people are avoiding soda and juice. Make a variety of flavored waters to offer at your next party. Look how gorgeous they are! Refreshing, healthy, inexpensive, and beautiful. Plus you can make and refrigerate them well in advance of the party.</p> <p style="text-align: left;"><img title="IMG_1843tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8855.jpg" alt="IMG_1843tm.jpg" width="1400" height="932" /></p> <p style="text-align: center;"><em>For more ideas for naturally flavoring waters:</em><strong><br /></strong> <a href="https://www.amazon.com/s/ref=as_li_ss_tl?url=search-alias=stripbooks&field-keywords=fruit+flavored+water&linkCode=ll2&tag=thyuli01-20&linkId=bbc1dbe69c02b4d6a94f58eda19a0e8a">view cookbooks on Amazon </a></p> <p style="text-align: left;">KISS Flavored Waters. My new beverage of choice. How about you?</p> <p><img title="IMG_1854resize1400tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8856.jpg" alt="IMG_1854resize1400tm.jpg" width="1400" height="1050" /></p> <p>Let me know if you have other flavored water combos to recommend. </p> <p>Make it Yummy day!</p> <p><span style="font-family: Lobster;">Monica</span><br />(keep scrolling to get to the printable recipe for Flavored Water)</p> <p style="text-align: center;"><em>You might also enjoy these recipes:</em></p> <p style="text-align: center;"><a href="http://www.theyummylife.com/Fruit_Herb_Honey_Syrups" target="_blank">Natural Fruit & Herb Honey Syrups (for drinks) </a></p> <p style="text-align: center;"><em><a href="http://www.theyummylife.com/Fruit_Herb_Honey_Syrups" target="_blank"><img src="https://s3.amazonaws.com/yummy_uploads2/blog/6135.jpg" alt="thumbIMG_0059__2.JPG" width="220" height="220" /></a><br /></em></p> <p style="text-align: center;"><a href="http://www.theyummylife.com/blog/2010/08/22/How+to+Make+Refrigerator+Iced+Tea" target="_blank">Easy Refrigerator Iced Tea</a></p> <p style="text-align: center;"><a href="http://www.theyummylife.com/blog/2010/08/22/How+to+Make+Refrigerator+Iced+Tea" target="_blank"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://s3.amazonaws.com/yummy_uploads2/blog/4705.jpg" alt="thumbFridge_tea_2_ways.jpg" width="220" height="147" /></a><a href="http://www.theyummylife.com/blog/2010/08/27/Flavored+Iced+Tea+Recipes" target="_blank"></a></p> <p style="text-align: center;"><a href="http://www.theyummylife.com/blog/2010/08/27/Flavored+Iced+Tea+Recipes" target="_blank">Easy Flavored Iced Tea</a></p> <p><a href="http://www.theyummylife.com/blog/2010/08/27/Flavored+Iced+Tea+Recipes" target="_blank"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://s3.amazonaws.com/yummy_uploads2/blog/4703.jpg" alt="IMG_4722thumnail.jpg" width="220" height="147" /></a></p> <p style="text-align: center;"><a href="http://www.theyummylife.com/blog/2011/06/200/Cinnamon+&+Spice+Refrigerator+Iced+Tea+-+refreshing+and+naturally+sweet" target="_blank">Cinnamon & Spice Refrigerator Iced Tea</a></p> <p><a href="http://www.theyummylife.com/blog/2011/06/200/Cinnamon+&+Spice+Refrigerator+Iced+Tea+-+refreshing+and+naturally+sweet" target="_blank"><img style="display: block; margin-left: auto; margin-right: auto;" title="Recipe_fridge_tea_thumbnail.png" src="https://s3.amazonaws.com/yummy_uploads2/blog/4704.jpg" alt="Recipe_fridge_tea_thumbnail.png" width="220" height="147" /></a></p> <p style="text-align: center;"><em><br /></em> <a name='EmbedRecipe_251'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/251/Fruit+%26+Herb+Flavored+Water'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/251' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Fruit & Herb Flavored Water </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: 6-8 servings </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>fruit -- 2 cups berries, citrus, melons, pineapple...most fruits will work (see recommended amounts in directions) </li><li>herbs -- a sprig of mint, basil, sage, rosemary, tarragon, thyme, or lavender </li><li>water (tap or filtered) </li><li>ice</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> Supplies needed: 2 quart pitcher or jar with lid; muddler or wooden spoon<br/><br/>General formula for whatever fruit/herb combo you desire.<br/>1. If using herbs, add a sprig of fresh herbs to jar/pitcher; press and twist with muddler or handle of wooden spoon to bruise leaves and release flavor; don't pulverize the herbs into bits.<br/>2. Add approx. 2 cups of fruit to jar/pitcher; press and twist with muddler or handle of wooden spoon, just enough to release some of the juices<br/>3. Fill jar/pitcher with ice cubes.<br/>4. Add water to top of jar/pitcher.<br/>5. Cover and refrigerate for up to 3 days.<br/><br/>Suggested flavor combinations:<br/>ALL CITRUS (no herbs) --  Slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to jar and proceed with muddling, add ice & water.<br/>RASPBERRY LIME (no herbs)  -- Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add 2 cups raspberries. Muddle, add ice & water.<br/>PINEAPPLE MINT -- Add a sprig of mint to the jar (you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar). Muddle the mint. Add 2 cups pineapple pieces, muddle, add ice & water.<br/>BLACKBERRY SAGE -- Add sage sprig to jar and muddle. Add 2 cups blackberries; muddle, add ice & water.<br/>WATERMELON ROSEMARY --  Add rosemary sprig to jar & muddle. Add 2 cups watermelon cubes; muddle, add ice and water. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/251' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Flavored_Water?SharePost=310'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </p> <p style="text-align: left;"><em>This post was originally published 5/2012 and updated 4/2018.</em></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Flavored_Water#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Flavored_Water'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Flavored_Water 162188814310Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyLimoncello | Lemon Liqueur and Cocktail Mixer - an easy recipe from Italy's Amalfi Coast<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8816.jpg' /><br /><p style="text-align: center;"><span></span></p> <p style="text-align: left;"><span>Limoncello is a delicious, versatile lemon liqueur that can be drunk in a small glass as an after dinner cordial or used as a cocktail mixer. I also use it to elevate the flavor of cakes, sangria, and hot tea. This easy recipe is great to keep on hand for yourself and gift giving. Printable gift tags are provided later down in the post.</span></p> <p style="text-align: left;"><span>First, here's a summary of how my personal love of limoncello grew during my travels in Italy.</span></p> <p><strong>Authentically Italian.</strong><span> On my dream-come-true trip to the Amalfi Coast of Italy</span><span>, limoncello was served at the end of virtually every meal. That's not an exaggeration! That particular region of Italy is often referred to as "The Land of Lemons" where lemon cakes, marmalades, and beverages are standard fare. Lemon trees are so abundant in this area that it's easy for restaurants, hotels, and everyday homes to pick fresh lemons for making their own limoncello. I sampled it at numerous places during my trip and learned to make this easy liqueur in a detailed demonstration by a popular local chef. I'm sharing that method I learned with you in this post.</span></p> <p style="text-align: left;">Read more about my Italy trip with my sister, Nelda, and our unforgettable weeklong tour in my post: <strong style="color: #339966; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit; text-align: center;"><a href="http://www.theyummylife.com/ItalyAmalfiCoastTour" target="_blank">Culinary Trip to the Amalfi Coast of Italy</a></strong></p> <p style="text-align: center;"><span style="color: #339966;"><a href="http://www.theyummylife.com/ItalyAmalfiCoastTour" target="_blank"></a></span></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;"><a href="https://delectabledestinations.com/" target="_blank"><img title="icon_h120_text.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8846.jpg" alt="icon_h120_text.jpg" width="280" height="87" /></a></strong></p> <p>Here are a few of the places where I enjoyed homemade Italian limoncello during my travels; all were part of my wonderful-beyond-words Amalfi Coast tour with<strong> <a href="https://delectabledestinations.com/destinations/the-splendors-of-the-amalfi-coast-private-tour-cooking-classes-ravello-positano-tours/" target="_blank">Delectable Destinations</a>. </strong><em>(Read more about this premier tour company at the end of this post.)</em><strong><br /></strong></p> <ul> <li><strong><a href="http://www.villasancosma.com/" target="_blank">Villa San Cosma Country House</a></strong> was the picturesque villa situated on the scenic, terraced slopes of the Amalfi Coast where I stayed during my trip. From the first evening there, Roberta (pictured below), offered us a glass of their continuous supply of homemade limoncello made from lemons picked on their property as she explained how it was made. Delizioso!</li> </ul> <p><img title="collage_villa_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8838.jpg" alt="collage_villa_tm.jpg" width="1400" height="1400" /></p> <ul> <li><strong><a href="http://www.mammaagata.com/" target="_blank">Mama Agata's Cooking School</a></strong> is just steps away from the villa. I spent an amazing day there learning Italian cooking and eating samples of a variety of delicious dishes. Mama Agata is particularly famous for her lemon cake that has been enjoyed by numerous celebrities through the years including Fred Astaire, Humphrey Bogart, Lauren Bacall and Jacqueline Kennedy, among many others.)  At the end of our day of cooking with Mama Agata and her family, we sampled her yummy lemon cake while sipping on limoncello made from their own lemon trees. Favoloso!</li> </ul> <p><img title="collage_MamaAgatas2_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8840.jpg" alt="collage_MamaAgatas2_tm.jpg" width="1400" height="698" /></p> <ul> <li>The <strong><a href="http://www.levignediraito.com/" target="_blank">Le Vigne di Raito</a></strong> organic vineyard is on the beautiful terraced hillside of the Amalfi Coast; the wines we sampled were divine. After touring the picturesque vineyard with our terrific guide Alfonso, owner Patrizia and her daughters served us a fabulous meal where lemons were featured as table centerpieces, in the cake we had for dessert, and the grand finale of limoncello that was served along with other homemade fruit liqueurs. Patrizia took the time to explain how she made the limoncello and other liqueurs (of course, made from their own lemons and garden) with the same familiar method used throughout the region.</li> </ul> <p><img title="collage_vineyard_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8843.jpg" alt="collage_vineyard_tm.jpg" width="1400" height="832" /></p> <ul> <li>Our tour of an <strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">organic lemon orchard</strong> had a mind-blowing abundance of lemons. I've honestly never seen so many lemons on single branches of trees. The lemons themselves are much larger than the lemons we typically buy at the grocery stores in America. We met the father and son who run the business and watched another demonstration of how they make and bottle limoncello--with samples to enjoy!</li> </ul> <p><img title="collage_orchard_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8841.jpg" alt="collage_orchard_tm.jpg" width="1400" height="930" /></p> <ul> <li>Chef Fiorenzo from <strong><a href="https://www.lebontadelcapo.it/en/" target="_blank">Le Bontà del Capo</a></strong> restaurant in Conca dei Marini offered a detailed step-by-step demonstration of the process of making limoncello from our table overlooking the Amalfi Coast. He showed us how to peel the outer layer of the lemons, add the alcohol, strain the infusion, add a simple sugar syrup, and chill the final result for the best possible flavor. That's the method I've replicated back home and am sharing with you in this post. It's so easy to make this beautiful, tasty liqueur! Read on to learn how.</li> </ul> <p><img title="collage_Italy_ingredients_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8839.jpg" alt="collage_Italy_ingredients_tm.jpg" width="1400" height="1030" /> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video autoplay loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8927.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p>Here are the easy instructions for making your own limoncello at home:</p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Limoncello</h2> <p style="text-align: center;"><span></span></p> <p><strong>Step 1.</strong> Assemble the ingredients:</p> <ul> <li>1 bottle 95% (190 proof) grain alcohol, like Everclear; may also use 100-proof vodka</li> <li>10 medium lemons</li> <li>granulated sugar</li> <li>water</li> </ul> <p><img title="collage_ingredients_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8818.jpg" alt="collage_ingredients_tm.jpg" width="1400" height="700" /></p> <p><strong>Step 2.</strong> Use a vegetable peeler to peel long strips of lemon peel from top to bottom; only peel off the top yellow layer. If some of the white pith comes off when peeling, scrape it off with the tip of a paring knife so all that remains is the yellow part of the peel. (The pith is very bitter, so you want to remove as much of it as possible. It's okay if there are a few bits of pith.) Place peels in a 1-quart (or larger) jar or container.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004OCIU/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=c3616f7bdd3b89771115f4c03867e9e5" target="_blank">Y-peeler</a>, <a href="https://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00005MEGH/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=8324eeccc1ba125e7481330fc4345957" target="_blank">paring knife</a>, <a href="https://www.amazon.com/Ball-Quart-Jar-Wide-Mouth/dp/B00CNHCDR6/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1522336549&sr=1-2&keywords=quart+mason+jars&linkCode=ll1&tag=thyuli01-20&linkId=de80f4dbf0b13b2480bc83d3f89b6302" target="_blank">quart mason jars</a><span>, </span><a href="http://www.amazon.com/gp/product/B000SSN3L2/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000SSN3L2&linkCode=as2&tag=thyuli01-20" target="_blank">plastic lids for jars</a></p> <p><img title="collage_peeling_lemons_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8819.jpg" alt="collage_peeling_lemons_tm.jpg" width="1400" height="976" /></p> <p><em>Here's Chef Fiorenzo peeling lemons:</em></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8922.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p><strong>Step 3.</strong> Pour in the entire bottle of alcohol. Screw on the lid, label it with the date, and set the jar in a coolish room temperature dark place (like inside a cabinet) to infuse for 1 to 3 weeks. (1 week is enough, but it's okay if it infuses longer.)<img title="collage_jar_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8820.jpg" alt="collage_jar_tm.jpg" width="1400" height="1692" /></p> <p><em>Here's Chef Fiorenzo adding lemon peels to a bowl of alcohol:</em></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8923.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p>As the alcohol is infused with the lemon, the liquid will turn from clear to yellow.</p> <p><img title="collage_infusedjar_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8848.jpg" alt="collage_infusedjar_tm.jpg" width="1400" height="1400" /></p> <p><img title="collage_peeled_lemons.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8849.jpg" alt="collage_peeled_lemons.jpg" /></p> <p><strong>Step 5.</strong> When the infusion period is over, combine water and sugar in a saucepan on the stovetop. Bring to a simmer and cook until sugar is dissolved and liquid is clear, approx. 5 minutes. Remove from heat and cool completely.</p> <p><img title="collage_simple_syrup.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8821.jpg" alt="collage_simple_syrup.jpg" width="1400" height="700" /></p> <p><strong>Step 6.</strong> Line a wire mesh strainer with cheesecloth or a basket-type coffee filter; place over bowl. Pour lemon mixture into strainer to remove the solids.</p> <p><em>view on Amazon:  </em><a href="http://www.amazon.com/gp/product/B00004OCLX/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004OCLX&linkCode=as2&tag=thyuli01-20" target="_blank">wire mesh strainer</a><span>, </span><a href="http://www.amazon.com/gp/product/B0000CFG5I/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000CFG5I&linkCode=as2&tag=thyuli01-20" target="_blank">Pyrex 8-cup bowl</a>, <a href="https://www.amazon.com/Melitta-Natural-Basket-Coffee-Filters/dp/B01GNRYFRM/ref=as_li_ss_tl?ie=UTF8&qid=1522335396&sr=8-3&keywords=basket+coffee+filters&th=1&linkCode=ll1&tag=thyuli01-20&linkId=3d1fd28b997e8c26b7341fba27fb3be1" target="_blank">coffee filters</a>, <a href="http://www.amazon.com/gp/product/B001B14ODG/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=217153&creative=399349&creativeASIN=B001B14ODG" target="_blank">cheese cloth</a></p> <p><a href="http://www.amazon.com/gp/product/B0000CFG5I/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000CFG5I&linkCode=as2&tag=thyuli01-20" target="_blank"></a><img title="collage_filter_tm2.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8825.jpg" alt="collage_filter_tm2.jpg" width="1400" height="533" /></p> <p><strong>Step 7.</strong> <span>Add cooled sugar syrup to strained lemon liquid, stir. You've got limoncello! When the 2 mixtures are combined, it may appear cloudy--no worries, that's normal.</span></p> <p><img title="collage_syrup_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8824.jpg" alt="collage_syrup_tm.jpg" width="1400" height="700" /></p> <p><em>Here's Chef Fiorenzo pouring his finished limoncello:</em></p> <p> <div class='AnimatedGifWrapper' onclick='AnimatedGifClick(this)'> <video loop muted oncanplay='AnimatedGifOnLoad(this)'> <source src='https://s3.amazonaws.com/yummy_uploads2/blog/8924.mp4' type='video/mp4'> Your browser does not support playing videos on The Yummy Life. </video> <div class='AnimatedGifOverlay'> <div class='Caption'> Click here to see it in action </div> </div> <div class='AnimatedGifPlayWrapper'> <img src='/i/play.png' /> </div> <div class='AnimatedGifPauseButton'> Click to pause </div> </div> </p> <p><span><strong>Step 8.</strong> Use a funnel to fill bottles with limoncello. Screw on lids and rest in cool dark place for 1 week--longer, if possible. It will become smoother the longer it ages. (NOTE: It can be chilled and drunk right away without the 1-week wait time; still good, but better if it rests first.)</span></p> <p><em>view on Amazon:</em><span>  </span><a href="http://amzn.to/2yry12o" target="_blank">8-oz swing-top glass bottles</a><span>, </span><a href="http://amzn.to/2hpPBk5" target="_blank">other bottle sizes</a>, <a href="https://www.amazon.com/Norpro-3-Piece-Silicone-Funnel-Set/dp/B0036B9KEM%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0036B9KEM/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=13487ebaa9bd2d50c8070c824e45064d" target="_blank">funnels</a></p> <p><img title="vertIMG_9738tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8826.jpg" alt="vertIMG_9738tm.jpg" width="1376" height="2063" /></p> <p><strong>To serve:</strong><span> Limoncello is best served very cold; it can be stored in the refrigerator or freezer. (The high alcohol content will prevent it from freezing solid.) I keep a bottle in the freezer. </span>Serve limoncello in small cordial or liqueur glasses. It's a nice sweet treat following a meal.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Luigi-Bormioli-Michelangelo-Masterpiece-4-Ounce/dp/B0012M2N0K/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1522334780&sr=1-4&keywords=cordial+glasses&linkCode=ll1&tag=thyuli01-20&linkId=262e32b7e0e8329b0d5e80f0b36c418d" target="_blank">Limoncello glasses</a>;  <a href="https://www.amazon.com/s/ref=as_li_ss_tl?url=search-alias=aps&field-keywords=cordial+glasses+&rh=i:aps,k:cordial+glasses+&linkCode=ll2&tag=thyuli01-20&linkId=3aad4e16bdcd7af2b593dfaffc804ab2" target="_blank">more cordial glasses</a></p> <p><img title="squareIMG_9758tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8827.jpg" alt="squareIMG_9758tm.jpg" width="1400" height="1400" /></p> <p>On the Amalfi Coast, it was most often served in these colorful, whimsical little glasses. I loved them so much, that I bought some to enjoy at home. (See information at the end of this post about ordering these fun, authentic Italian dishes.)</p> <p><img title="squareIMG_9788tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8828.jpg" alt="squareIMG_9788tm.jpg" width="1400" height="1401" /></p> <p><strong>Beautifully natural color and flavor!</strong><span> In addition to tasting amazing, I love that this limoncello has such a gorgeous color that comes 100% from the natural color of the lemons.</span></p> <p><strong>Limoncello Spritzer cocktail.</strong> Limoncello also makes a great cocktail mixer. For an easy and refreshing L<span>imoncello Spritzer, c</span>ombine equal parts limoncello and club soda or seltzer water, add a squeeze of fresh lemon juice, and garnish with a lemon slice and sprig of mint. Serve it straight or over ice. You can make it in individual glasses or a big batch in a pitcher. Yum!</p> <p><img title="squareIMG_9765tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8829.jpg" alt="squareIMG_9765tm.jpg" width="1400" height="1400" /></p> <p><strong>Recipes using Limoncello from Ina Garten.</strong> She's my hands-down favorite celebrity chef--her recipes are always winners. (I have all of <a href="https://www.amazon.com/s/ref=as_li_ss_tl?url=search-alias=stripbooks&field-keywords=ina+garten+cookbooks&linkCode=ll2&tag=thyuli01-20&linkId=309c6cf1e1254647b92266c53bbab49f" target="_blank">her cookbooks</a>!) It's not surprising that Ina is a fan of limoncello. Here are links to a few of her tasty recipes that I've tried and love:</p> <ul> <li><a href="https://www.foodnetwork.com/recipes/ina-garten/fruit-salad-with-limoncello-recipe-1944532" target="_blank">Fruit Salad with Limoncello</a></li> <li><a href="https://www.foodnetwork.com/recipes/ina-garten/limoncello-ricotta-cheesecake-3517804" target="_blank">Limoncello Ricotta Cheesecake</a></li> <li><a href="https://barefootcontessa.com/recipes/limoncello-tom-collins" target="_blank">Limoncello Vodka Collins</a></li> </ul> <p><strong>For a finishing touch, I like to label my bottles.</strong> That way they're easy to identify, look attractive, and are ready for gift giving, too. Limoncello makes a unique homemade gift that is fun to share. Going to a party? Grab one of these to take as an awesome host/hostess gift. Small bottles fit nicely in holiday stockings and make perfect wedding, shower, and party favors. </p> <p><img title="squareIMG_9807tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8831.jpg" alt="squareIMG_9807tm.jpg" width="1400" height="1400" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Download printable jar labels/tags. </strong></p> <ul> <li>Print these on <a href="http://www.amazon.com/gp/product/B002BT17KU/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002BT17KU&linkCode=as2&tag=thyuli01-20" target="_blank">card stock</a>, cut them out and hang them from the bottle neck with a ribbon, string, or rubber band. OR</li> <li>Print them on <a href="http://www.amazon.com/gp/product/B000093L1J/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000093L1J&linkCode=as2&tag=thyuli01-20&linkId=HOGBD2VE3UI3AGSQ" target="_blank">sticker paper</a> and stick them to the bottle. Or, print them on regular paper and stick them on with tape.</li> </ul> <p>If you don't have a printer or specialty papers, you can have a store with printing services download and print them for you (Kinkos, Office Depot, Staples, etc.)</p> <p>Cut the tags out with scissors and punch a hole at the top for hanging with a ribbon.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Officemate-Punch-Capacity-Silver-90091/dp/B00IWVFRD4/ref=as_li_ss_tl?s=office-products&ie=UTF8&qid=1522335094&sr=1-10&keywords=hole+punch&linkCode=ll1&tag=thyuli01-20&linkId=a8d02d97380bd50678faa5cbe7bb1d4e" target="_blank">hole punch</a></p> <p><img title="IMG_9789tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8832.jpg" alt="IMG_9789tm.jpg" width="1400" height="795" /></p> <p><em><strong>Click below on the image of your choice to download & print a full sheet of labels/tags. </strong></em>Choose from "TO and FROM" tags that you can personalize or a more multi-purpose generic tag.</p> <p><a href="https://s3.amazonaws.com/yummy_uploads2/blog/8895.pdf" target="_blank"><img title="Limoncello_Gift_Tag_300.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8836.jpg" alt="Limoncello_Gift_Tag_300.jpg" width="300" height="446" /></a></p> <p><a href="https://s3.amazonaws.com/yummy_uploads2/blog/8896.pdf" target="_blank"><img title="Limoncello_Tag_300.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8837.jpg" alt="Limoncello_Tag_300.jpg" width="300" height="329" /></a></p> <p>Here are tags I printed on sticker paper, cut, and adhered to the bottles. I keep these labeled bottles on hand for gift giving. (These bottles are more economical than the flip-top bottles.)</p> <p><em>view on Amazon:</em> <a href="http://www.amazon.com/gp/product/B003G2ZWYS/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003G2ZWYS&linkCode=as2&tag=thyuli01-20" target="_blank">short 8 oz glass bottles</a>, <a href="https://www.amazon.com/gp/product/B00P1KC27S/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=2bf8cfd21b1c4d7c9756b3cf0a833a79" target="_blank">tall 8 oz glass bottles</a>, <a href="http://www.amazon.com/gp/product/B000093L1J/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000093L1J&linkCode=as2&tag=thyuli01-20&linkId=HOGBD2VE3UI3AGSQ" target="_blank">sticker paper</a></p> <p><img title="squareIMG_9816tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8830.jpg" alt="squareIMG_9816tm.jpg" width="1400" height="1400" /></p> <p><strong>STORE</strong> bottles of limoncello in a cool, dark place for 3-6 months, maybe longer. If you have the space to refrigerate or freeze the bottles, it will extend their shelf life for a year or longer.</p> <p><img title="vertIMG_9754tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8835.jpg" alt="vertIMG_9754tm.jpg" width="1386" height="2078" /></p> <p>Here is Chef Fiorenzo's chilled limoncello--straight from the freezer. Remember to serve it cold!</p> <p><img title="Limoncello2016_05_12_13.37.01_Moment_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8868.jpg" alt="Limoncello2016_05_12_13.37.01_Moment_tm.jpg" width="967" height="967" /></p> <p>Salute! <span><em> </em></span></p> <p><img title="13217358_970087549771361_2750712360314583396_oresi" src="https://s3.amazonaws.com/yummy_uploads2/blog/8847.jpg" alt="13217358_970087549771361_2750712360314583396_oresi" width="1400" height="933" /><em>With <span>Chef Fiorenzo on the Amalfi Coast; </span>photo by Carol Ketelson of <a href="http://www.delectabledestinations.com/" target="_blank">Delectable Destinations</a>.</em></p> <p> </p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_495'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/495/Limoncello+Liqueur'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/495' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Limoncello Liqueur </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 8 cups </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>10 medium lemons, washed and dried </li><li>1 (750ml) bottle 95% (190 proof) grain alcohol, like Everclear; may also use 100-proof vodka </li><li>3 cups granulated sugar </li><li>4 cups water</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> MAKE INFUSED MIXTURE: Use a vegetable peeler to peel long strips of lemon peel from top to bottom; only peel off the top yellow layer. If some of the white pith comes off when peeling, scrape it off with the tip of a paring knife so all that remains is the yellow part of the peel. (It's okay if there are a few bits of pith.)<br/><br/>Place peels in a 1-quart (or larger) jar or container. Pour in entire bottle of alcohol. Screw on lid and set jar in a coolish room termperature dark place (like inside a cabinet) to infuse for 1 to 3 weeks.<br/><br/>MAKE SUGAR SYRUP. When infusion is ready to strain, make a batch of simple syrup. Add sugar and water to saucepan, bring to a simmer and cook until sugar is completely dissolved and liquid is clear. Remove from heat and cool completely.<br/><br/>STRAIN OUT SOLIDS: Line a wire mesh stainer with cheesecloth or a basket-type coffee filter; place over bowl. Pour lemon mixture into strainer to remove the solids.<br/><br/>MIX & BOTTLE IT: Add cooled sugar syrup to strained lemon liquid, stir. You've got limoncello! Use a funnel to fill bottles with limocello. Screw on lids and rest in cool dark place for 1 week--longer, if possible. It will become smoother the longer it ages.<br/><br/>SERVE IT: Limencello is best served very cold; it can be stored in the refrigerator or freezer. (The high alcohol content will prevent it from freezing solid.)  Serve it in small cordial glasses straight from the bottle.<br/><br/>STORE bottles of limoncello in cool, dark place for 3 to 6 months, maybe longer. If you have the space to refrigerate or freeze the bottles, it will extend their shelf life for a year or longer.<br/><br/>LIMONCELLO SPRITZER COCKTAIL: Limoncello also makes a great cocktail mixer. For an easy and refreshing Limoncello Spritzer, combine equal parts limoncello and club soda or selzer water, add a squeeze of fresh lemon juice, and garnish with a lemon slice and sprig of mint. Serve it straight or over ice. You can make it in individual glasses or a big batch in a pitcher.<br/><br/>LEFTOVER PEELED LEMONS can be juiced for lemonade. The juice can also be frozen for future use. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/495' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Limoncello?SharePost=479'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p> <p><a href="https://delectabledestinations.com/" target="_blank"><img title="icon_h120_text.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8846.jpg" alt="icon_h120_text.jpg" width="280" height="87" /></a></p> <p>If you'd like to learn more about the particulars of my fabulous tour of the Amalfi Coast, please contact Carol at <a href="http://www.delectabledestinations.com/" target="_blank">Delectable Destinations</a>. She can answer any questions you have. This small, intimate tour was as good as it gets, and it's in no small part due to Carol's exquisite taste and attention to every detail. You can follow Carol on <a href="https://www.facebook.com/DelectableDestinationsLLC/" target="_blank">Facebook</a> and enjoy her beautiful photography on <a href="https://www.instagram.com/delectabledestinations/" target="_blank">Instagram</a>. Delectable Destinations also has culinary and cultural tours to other places. (I can also personally recommend her <a href="https://delectabledestinations.com/destinations/culinary-journey-colors-rajasthan-india/" target="_blank">India</a> trip--fabulous!)</p> <p><img title="collage_dishes_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8844.jpg" alt="collage_dishes_tm.jpg" width="1400" height="467" /></p> <p><strong>Did you notice the fun Italian ceramic dishes I'm using for the serving the limoncello? </strong>After falling in love with these whimsical dishes at the <a href="http://www.villasancosma.com/" target="_blank">Italian villa</a> where I stayed on my trip, I just had to have some to enjoy back home. The friendly family that owns the villa also has a ceramics shop in Ravello called Ceramiche D'Arte Carmela, and they shipped my custom order directly to my St. Louis home. I use them every single day now. So fun! Every plate, cup, and bowl have different animals and colors--a very popular style of the Amalfi Coast area where I stayed. If you're interested in purchasing dishes from them, contact Roberta (my friend there who manages the villa). You can message her via the contact page on their <a href="http://www.ceramichedartecarmela.com/ravello/" target="_blank">ceramics shop website</a>. She speaks English, so communications are easy.</p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Limoncello#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Limoncello'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Limoncello 162188814479Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyCheesy Corn Cake Toppers for Chili or Soup<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8806.jpg' /><br /><p style="text-align: center;"><span></span></p> <p>In a previous post with a recipe for <a href="http://www.theyummylife.com/blog/2011/03/162/Quick+%26+Healthy+Turkey+Chili" target="_blank">Quick and Healthy Turkey Chili</a>, I mentioned that I like to top my chili with cheesy corn cakes. They are easy to make and so good on top of chili and soups.</p> <p>I used to make these by simply adding cheese to a corn muffin mix. But, after reading the paragraph of scary ingredients on the mix box (hydrogenated lard and numerous mystery ingredients), I figured out a way to make these from scratch that is almost as easy as using a mix and is much healthier.</p> <p>Corn cakes are really just cornbread in pancake form. In fact, I used the same ingredients that are in my <a href="http://www.theyummylife.com/blog/2010/11/99/Classic+Buttermilk+Cornbread" target="_blank">Classic Buttermilk Cornbread</a>. Just added some grated cheese and cooked them like pancakes on a griddle. </p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Here's a short video that shows you how easy it is to make these:</strong></p> <div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;"><iframe src="https://www.youtube.com/embed/zwpcOFenYHQ?rel=0" frameborder="0" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%;"></iframe></div> <p> </p> <h2><strong><span><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Cheesy Corn Cake Toppers</span></strong></h2> <p style="text-align: center;"> </p> <p style="text-align: center;"></p> <p><strong>Step 1.</strong> Assemble the ingredients:</p> <ul> <li>Pepper Jack cheese (You may substitute whatever cheese you like.)</li> <li>butter <span>(You may substitute cooking oil of your choice.)</span></li> <li>flour (you may substitute some whole wheat pastry flour for half of the white flour, if you wish)</li> <li>stoneground cornmeal (I use medium grind)</li> <li>baking powder (Check the freshness date to make sure it hasn't expired.)</li> <li>kosher salt</li> <li>egg</li> <li>honey (<span>There is just enough honey in this recipe to give it a hint of sweetness, but it can be omitted altogether if you prefer.)</span></li> <li>buttermilk (I sometimes use convenient buttermilk powder, but today I'm using fresh buttermilk). TIP: Don't have buttermilk? Make this easy substitute: Add 1 tablespoon white vinegar to 1-1/4 cups milk and let rest for 10 minutes.</li> </ul> <p><em>view on Amazon:</em> <a href="http://www.amazon.com/gp/product/B0052OMW9Q/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0052OMW9Q&linkCode=as2&tag=thyuli01-20" target="_blank">corn meal</a>, <a href="http://www.amazon.com/gp/product/B004VLVN7S/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004VLVN7S&linkCode=as2&tag=thyuli01-20" target="_blank">organic corn meal</a>, <a href="https://www.amazon.com/Saco-Powdered-Buttermilk-12-ounce-Multi-Pack/dp/B0083JNRZA/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=c8a92094f33fbe4ae3fbc30214f9f784" target="_blank">buttermilk powder</a></p> <ul> </ul> <p><img title="IMG_2224tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8799.jpg" alt="IMG_2224tm.jpg" width="1400" height="932" /></p> <p><strong>Step 2:</strong> Whisk the dry ingredients together in a large bowl.</p> <p><strong>Step 3:</strong> Whisk the wet ingredients together in a separate medium bowl.</p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 4:</strong> Pour the wet ingredients into the dry ingredients. Stir them just until they're combined--don't over mix.</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/Kuhn-Rikon-10-Inch-Balloon-Whisk/dp/B0000CFIS9%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0000CFIS9/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=a23e2491efea5a6eeedbda1cb777f2ad" target="_blank">wire whisk</a>, <a href="https://www.amazon.com/Duralex-Lys-Stackable-10-Piece-Bowl/dp/B002RL9DMQ%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB002RL9DMQ/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=545134d3ad204d75f979f9ff8f4053e0" target="_blank">stacking glass mixing bowls</a></p> <p><img title="collage1_batter.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8800.jpg" alt="collage1_batter.jpg" width="1400" height="1400" /></p> <p><strong>Step 5.</strong> Grate the cheese.</p> <p><strong>Step 6. </strong>Fold the grated cheese into the batter.</p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/OXO-Good-Grips-Box-Grater/dp/B0007VO0CQ%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0007VO0CQ/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=3b6d0a2778af4ccfc73f48c71f0d0467" target="_blank">my box grater</a></p> <p><img title="collage2_cheese.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8801.jpg" alt="collage2_cheese.jpg" /></p> <p><strong>Step 7.</strong> Rub hot griddle or skillet with butter. (Or, cooking oil of your choice.)</p> <p><strong>Step 8.</strong> Use a measuring cup or ice cream scoop to measure 1/3 to 1/2 cup batter.</p> <p><strong>Step 9.</strong> Put measured batter on hot griddle and flatten it with a spatula to make a pancake. (Coat the spatula with cooking spray to prevent sticking.) Mine are approx. 4" diameter.</p> <p><em>view on Amazon:</em><span>  </span><a href="http://www.amazon.com/gp/product/B00008GKDQ/ref=as_li_ss_tl?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008GKDQ" target="_blank">my cast iron griddle</a><img title="Collage3_griddle.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8802.jpg" alt="Collage3_griddle.jpg" width="1400" height="1400" /></p> <p><strong>Step 10.</strong> Cook until browned on bottom; flip and brown the other side.</p> <p><img title="collage4_cook_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8814.jpg" alt="collage4_cook_1.jpg" width="1400" height="507" /></p> <p><strong>Step 11.</strong> When browned on both sides, remove corn cakes to pan with wire rack (so they don't get soggy on bottom) and keep warm in 225 degree oven until ready to serve.</p> <p><img title="IMG_2460tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8804.jpg" alt="IMG_2460tm.jpg" width="1400" height="815" /></p> <p><strong>Make ahead, refrigerate or freeze, and reheat.  </strong>These keep well in the fridge or freezer. A zap in the microwave, and they taste fresh and are ready to top your chili or soup. If they're thawed, place on a plate and microwave for approx. 30 seconds. If they're frozen, microwave at 50% power. Check after 60 seconds, continue to heat in 20-30 second intervals until hot. I love having these in my freezer along with single portions of chili or soup. That makes it easy to thaw and heat a quick lunch or dinner.</p> <p><img title="IMG_2207tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8805.jpg" alt="IMG_2207tm.jpg" width="1400" height="1400" /></p> <p>Serve 'em up! Adding one of these tasty corn cake toppers turns an ordinary bowl of chili or soup into something special. </p> <p><img title="IMG_2213tm_3.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8813.jpg" alt="IMG_2213tm_3.jpg" width="1871" height="1871" /></p> <p>Break off a piece of the corn cake with each bite of chili. SO GOOD!</p> <p><img title="vertIMG_2219tm_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8810.jpg" alt="vertIMG_2219tm_1.jpg" width="1400" height="2100" /></p> <p>These corn cake toppers also make a great base for open face sandwiches, tostadas, and breakfast stacks. To learn how, check out these posts:</p> <p style="text-align: center;"><a href="http://www.theyummylife.com/blog/2011/04/166/Corn+Cake+Breakfast+Stack+with+Bacon+%26+Eggs+%28or+whatever+you+like%21%29" target="_blank">Corn Cake Breakfast Stack with Bacon and Eggs<br /><br /><img src="http://www.theyummylife.com/blog/i/2010.jpg" alt="thumbnail2.jpg" width="220" height="147" /> </a></p> <p style="text-align: center;"><a href="http://www.theyummylife.com/corn_cake_breakfast_stack_eggs_florentine" target="_blank">Corn Cake Breakfast Stack with Eggs Florentine</a></p> <p style="text-align: center;"><a href="http://www.theyummylife.com/corn_cake_breakfast_stack_eggs_florentine" target="_blank"><img src="https://s3.amazonaws.com/yummy_uploads2/blog/5375.jpg" alt="IMG_9964thumb_Copy.jpg" width="220" height="146" /></a></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p> </p> <p><strong><span style="background-color: #ffffff;">Other posts that may interest you:</span></strong></p> <ul> <li><a href="http://www.theyummylife.com/blog/2010/12/103/Cheesy+Jalapeno+Cornbread" target="_blank">Cheesy Jalapeno Cornbread</a></li> <li><a href="http://www.theyummylife.com/blog/2010/11/99/Classic+Buttermilk+Cornbread" target="_blank">Classic  Buttermilk Cornbread</a></li> <li><a href="http://www.theyummylife.com/blog/2011/01/120/Thick+%26+Hearty+Steak+Chili" target="_blank">Thick and Hearty Steak Chili</a></li> <li><a href="http://www.theyummylife.com/blog/2011/03/162/Quick+%26+Healthy+Turkey+Chili" target="_blank">Quick and Healthy Turkey Chili</a></li> <li><a href="https://www.theyummylife.com/Slow_Cooker_Pork_Chili" target="_blank">Slow Cooker Pork Ranch Chili</a></li> </ul> <p> <a name='EmbedRecipe_110'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/110/Cheesy+Corn+Cakes'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/110' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Cheesy Corn Cakes </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: 6-8 corn cakes </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>1-1/4 cups stone ground yellow cornmeal (I use medium grind) </li><li>3/4 cup all-purpose flour (can substitute 1/4 cup with whole wheat pastry flour) </li><li>2-1/2 teaspoons baking powder </li><li>1/2 teaspoon kosher salt </li><li>1-1/4 cups buttermilk* (Don't have buttermilk? Make this easy substitute: Add 1 tablespoon white vinegar to 1-1/4 cups milk and let rest for 10 minutes.) </li><li>1 large egg </li><li>2 tablespoons honey </li><li>2 cups grated Pepper Jack cheese (or plain Jack or cheddar cheese) </li><li>2 tablespoons butter</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> --Combine cornmeal, flour, baking powder, and salt in large bowl (plus buttermilk powder if you're using it--see * below). Whisk together.<br/>--In separate bowl, whisk the egg, buttermilk (or water--see * below), and honey together. Add wet ingredients to dry ingredients. Stir until just mixed--don't over mix. Add grated cheese; stir just until combined.<br/>--Heat griddle or skillet over med-high heat. Grease with melted butter. Drop 1/3 to 1/2 cup portions of batter onto griddle. Flatten with back of spatula to form pancake.  (Coat the spatula with cooking spray to prevent sticking.)  Cook until browned on bottom, flip and brown other side. Repeat with remaining batter. Place on rack in pan/plate in 225 degree oven until ready to serve.<br/>--Make ahead, refrigerate or freeze, and reheat.  These keep well in the fridge or freezer. If thawed, place on a plate and microwave for approx. 30 seconds. If frozen, microwave at 50% power. Check after 60 seconds, continue to heat in 20-30 second intervals until hot.<br/><br/>*In place of buttermilk, can substitute:<br/>--1-1/4 cups water, and<br/>--4 tablespoons + 1 teaspoon dry buttermilk powder.<br/><br/>Nutritional Information for 1 corn cake: 284 calories, 4,8g fat, 2,3g sat fat, 29.7g carbs, 2.6g fiber, 6.3g sugar, 12.1g protein; Weight Watchers SmartPoints: 9 </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/110' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Corn_cake_chili_soup?SharePost=163'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </p> <p><strong>Weight Watchers SmartPoints per corn cake: 9</strong></p> <p><img title="nutritionfacts_resize.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8815.jpg" alt="nutritionfacts_resize.jpg" width="272" height="584" /></p> <p><em>This updated post was originally posted 3/31/2011.</em></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Corn_cake_chili_soup#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Corn_cake_chili_soup'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Corn_cake_chili_soup 162188814163Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyEasy Chocolate Covered Strawberries - DIY gourmet treats for Valentines, weddings, showers & brunch<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8793.jpg' /><br /><p style="text-align: center;"><span></span></p> <p>People think chocolate dipped strawberries are fancy food. Honestly, I've never understood why. This is one of the easiest desserts I make. I've been making these for many years. We've had them for Valentine's Day as long as I can remember. Whenever I serve them, people act so impressed. Like this is supposed to be hard. It's not. It is so, so easy.</p> <p>Like caramel apples (see <a href="http://www.theyummylife.com/blog/2010/10/64/Make+Easy+Caramel+Apples+With+A+Gourmet+Flair" target="_blank">my post</a> for making those), strawberries can be dipped in chocolate and customized with an unlimited number of decorative and tasty toppings. Once you have all of your ingredients assembled, you can make these in 30 minutes. I'm not kidding. </p> <p><strong>Here's a short video that shows you how easy it is to make these:</strong></p> <div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;"><iframe src="https://www.youtube.com/embed/fbFDM0tbmVM?rel=0" frameborder="0" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%;"></iframe></div> <p> </p> <h2><strong><span><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Chocolate Covered Strawberries</span></strong></h2> <p style="text-align: left;"> </p> <p style="text-align: left;"><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 1. Assemble the ingredients:</strong></p> <ul> <li>strawberries, </li> <li>chocolate chips (I prefer semi-sweet), white chocolate or vanilla chips</li> <li>neutral tasting vegetable, canola or grapeseed oil</li> <li>oil-based food coloring (not the common water-based kind), for coloring white chocolate, if desired</li> </ul> <p><em>view oil-based candy food coloring on Amazon: <br /></em><a href="http://www.amazon.com/gp/product/B0000VMDV8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000VMDV8&linkCode=as2&tag=thyuli01-20" target="_blank">pastel colors</a><span>,   </span><a href="http://www.amazon.com/gp/product/B00006FWVX/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00006FWVX&linkCode=as2&tag=thyuli01-20" target="_blank">primary colors</a></p> <p><img title="ingredientsIMG_0848.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8782.jpg" alt="ingredientsIMG_0848.JPG" width="1400" height="932" /></p> <p><strong>Unlimited topping options.</strong> You can dip your strawberries in melted chocolate and stop there. They're delicious plain. If you want to add some variety, gather some toppings that appeal to you. Here, I used:</p> <ul> <li>Kraft Caramel Bits (melted in the microwave and drizzled on),</li> <li>crushed Oreos or candy canes (to crush them, put them in a plastic bag and whack them with a skillet, meat pounder, or rolling pin)</li> <li>chopped toasted pecans or almonds</li> <li>course sugar mixed with cinnamon</li> <li>coarse red sugar</li> <li>red/pink/white sprinkles</li> <li>mini chocolate chips.</li> </ul> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Libbey-2-Ounce-Small-Plastic-8-Piece/dp/B001K40IOS%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB001K40IOS/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=c3c58a17e2b49987a5c48246a049cfd8" target="_blank">prep bowls with lids</a></p> <p><img title="toppingsIMG_0852.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8781.jpg" alt="toppingsIMG_0852.JPG" width="1400" height="932" /></p> <p><strong>Step 2. Wash the strawberries.</strong> I fill a small bowl with water, hold the strawberry by the stem/leaves and immerse only the red part of the berry in the water. (If you immerse the leaves in water, as they dry they may curl and get a dried-out look that isn't as pretty.) After dunking each strawberry, place it on a paper towel to dry completely. Or, blot off the water if you don't have time to let them air dry. It's important that they're totally dry when you dunk them in melted chocolate.</p> <p><strong>Step 3. Melt the chocolate chips.</strong> Some people over-complicate this with a tedious, tricky tempering process. I've never bothered with that. I've always melted my chips in the microwave. For years. It's worked every time. The only way you can mess up is by overcooking the chocolate. Heat and stir the chips in 20-30 second intervals until the last chunks melt and stir in. Then stop heating. Adding a small amount of oil, gives the melted chocolate a smoother, glazy texture and appearance. Here's my melting recipe, for more details:</p> <p style="text-align: center;"><a href='http://www.theyummylife.com/recipes/26' target='_blank'>View Melted Chocolate for Dipping and Drizzling Recipe</a></p> <p><img title="MeltedChocolateCollage_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8779.jpg" alt="MeltedChocolateCollage_tm.jpg" width="1400" height="581" /></p> <ul> <li> <strong style="font-size: 16px;">TIP:</strong><span> If you'll be melting a lot of chocolate, the slow cooker is a great way to melt the chips and keep them at a perfectly melted consistency for an extended period of time. You can read about it in my post: </span><span><a href="http://www.theyummylife.com/Slow_Cooker_Melted_Chocolate" target="_blank">Slow Cooker Melted Chocolate</a></span> </li> </ul> <p><img style="display: block; margin-left: auto; margin-right: auto;" src="https://s3.amazonaws.com/yummy_uploads2/blog/6739.jpg" alt="slow cooker chocolate" width="220" height="220" /></p> <ul> </ul> <p><strong>Step 4. Dip each berry in melted chocolate. </strong>Swirl the berry around in the melted chocolate, covering it in a layer of chocolate almost to the top. Let chocolate drip off and scrape off excess against edge of bowl.</p> <p>Place the dipped strawberry on a tray lined with parchment paper or a silicone mat.</p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/gp/product/B00HX0WUL2/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=4f09afbe707e8a87ca4c65fe99521079" target="_blank"> parchment paper sheets</a>, <a href="https://www.amazon.com/Silicone-Baking-Standard-Sheets-Quarter/dp/B00YP28QBO%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00YP28QBO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=6315f4487d5339b0bfa9652d0aacf051" target="_blank">silicone mats</a></p> <p><img title="Dipped_StrawberryCollage_wm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8780.jpg" alt="Dipped_StrawberryCollage_wm.jpg" width="1400" height="1400" /></p> <p><strong>Step 5. Add toppings, if desired.</strong> While the chocolate is still wet, roll the berry in toppings or sprinkle them on.</p> <p><strong>Step 6. Add drizzles, if desired. </strong>After the chocolate coating has set (this only takes minutes), add drizzles in a contrasting melted chocolate color. I used semi-sweet chocolate and pink-colored white chocolate on the white dipped berries, and white and pink colored chocolate on the dark chocolate berries. Use one of these methods:</p> <p>1. Pour melted chocolate into a squeeze bottle. Keep it warm in a jar of hot water. This is the method I recommend, if you have a squeeze bottle. It gives you the most control.<br />2. Pour chocolate into a plastic bag. Twist the bag at the top and push the chocolate toward one lower corner of the bag. Snip the corner with scissors, and apply melted chocolate by squeezing it through the hole.<br />3. Use a spoon. You can't be as precise with a spoon, but you can achieve a lacy, pretty effect by holding the spoon of melted chocolate higher over the berry and drizzling a thin stream of chocolate in a scattered, zig-zag fashion. </p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Plastic-Squeeze-Squirt-Condiment-Bottles/dp/B01HHDN586/ref=as_li_ss_tl?ie=UTF8&qid=1486238039&sr=8-1-spons&keywords=condiment+squeeze+bottles&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=cde09828139432a36a8fcec8f8ac4af9" target="_blank">squeeze bottle</a></p> <p><img src="http://www.theyummylife.com/blog/i/1563.jpg" alt="choc in bottle" width="187" height="280" />  <img src="http://www.theyummylife.com/blog/i/1564.jpg" alt="hot water jar" width="186" height="280" /></p> <p><strong>IMPORTANT TIP about food coloring! </strong>To color the white melted chips, be sure to use oil-based food coloring that is made for candy. This is not the kind normally found in grocery stores. Most of the common food colorings are water based and will make the melted chocolate immediately seize and form a paste consistency that can't be drizzled. Another option is to use <a href="http://www.amazon.com/gp/product/B0013AOBFQ?ie=UTF8&tag=thyuli01-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0013AOBFQ" target="_blank">pink Wilton candy melts</a>. Or, skip the colored melted chocolate altogether; you can decorate beauiful strawberries without it.</p> <p><em>view oil-based candy food coloring on Amazon: <br /></em><a href="http://www.amazon.com/gp/product/B0000VMDV8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000VMDV8&linkCode=as2&tag=thyuli01-20" target="_blank">pastel colors</a>,   <a href="http://www.amazon.com/gp/product/B00006FWVX/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00006FWVX&linkCode=as2&tag=thyuli01-20" target="_blank">primary colors</a></p> <p><img title="DrizzleCollage_tm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8783.jpg" alt="DrizzleCollage_tm.jpg" width="1400" height="700" /></p> <p>The melted chips can be drizzled on in a random, lacy pattern, or applied in long drips as pictured below. This is a tray of berries dipped in semi-sweet chocolate; some have been rolled in toppings and others have had caramel or melted chips drizzled on. I like to make a variety.</p> <p><img title="IMG_0879.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8785.jpg" alt="IMG_0879.JPG" width="1400" height="934" /></p> <p>These berries were dipped in melted white chocolate chips and then decorated.</p> <p><img title="IMG_0892.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8784.jpg" alt="IMG_0892.JPG" width="1400" height="933" /></p> <p>These are the berries I dipped and decorated today. You can get as creative as you choose with these. I like to leave a few of them plain (dipped with no added toppings). Some people prefer them that way. Like King-Man.</p> <p><span><strong>White Chocolate Dipped Varieties</strong></span></p> <p>1. Plain--no toppings.<br />2. Drizzled with pink-colored melted white chocolate. Coarse sugar sprinkles on top.<br />3. Sprinkled with coarse red sugar. </p> <p><img title="collage1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8787.jpg" alt="collage1.jpg" width="1400" height="467" /></p> <p>4. Semi-sweet chocolate drizzled on with a spoon.<br />5. Mini-chocolate chips sprinkled on.<br />6. Rolled in chopped toasted almonds. </p> <p><img title="collage2.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8788.jpg" alt="collage2.jpg" width="1400" height="467" /></p> <p>7. Rolled in crushed candy canes.<br />8. Roll in a mixture of coarse sugar and cinnamon.<br />9. Semi-sweet chocolate drizzled on with a spoon.</p> <p><img title="collage3.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8789.jpg" alt="collage3.jpg" width="1400" height="467" /></p> <p>10. End dipped in melted pink-colored white chocolate; sprinkled with coarse sugar.<br />11. Rolled in red nonpareils sprinkles.<br />12. Rolled in crushed Oreos. </p> <p><img title="collage4.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8790.jpg" alt="collage4.jpg" width="1400" height="467" /></p> <p> </p> <p><span><strong>Dark Chocolate Dipped Varieties</strong></span></p> <p>1. Plain--no toppings.<br />2. Drizzled with melted white chocolate chips.<br />3. Rolled in chopped toasted almonds. </p> <p><img title="collage5.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8791.jpg" alt="collage5.jpg" width="1400" height="467" /></p> <p>4. Drizzled with pink-colored melted white chocolate. Coarse sugar sprinkles on top.<br />5. Drizzled with melted caramel bits, sprinkled with toasted chopped pecans.<br />6. Rolled in pink/red/white nonpareils sprinkles. </p> <p><img title="collage6.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8792.jpg" alt="collage6.jpg" width="1400" height="467" /></p> <p>7. Rolled in crushed candy canes.<br />8. Drizzled with melted white chocolate chips.<br />9. Rolled in toasted chopped pecans. </p> <p><img title="collage7.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8786.jpg" alt="collage7.jpg" width="1400" height="467" /></p> <p><strong>Storage tip: </strong>Keep these in a cool place or the fridge (uncovered or loosely covered) for up to 8 hours before serving. If stored longer, juice from the berries begins to slowly leak out of the bottom and pools at the base of each berry. They still taste good the next day, but the texture gradually gets mushier.</p> <p><strong>Serving tip:</strong> Arrange the finished berries on a platter, as pictured below. Or, place berries in individual paper mini-cupcake liners before arranging them on the platter--this makes them easy to grab and eat.</p> <p><strong>Turn these into a gift:</strong> Put a dipped berry or two in a paper cupcake liner, insert in a cellophane bag, tie it with a ribbon, and attach a cute tag. Here are some downloadable tags and gifting ideas:</p> <p style="text-align: center;"><a href="http://www.theyummylife.com/blog/2011/02/135/Valentine's+Day+Gift+Tags--Choose+from+10+tags+for+personalizing+your+gifts" target="_blank">click here for Valentine's Day Gift Tags</a></p> <p>Here's a full platter of these delicious treats. The variety makes it so pretty! And impressive. Don't tell anyone how easy it is. It'll be our little secret.</p> <p><img title="IMG_0978crop1400.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8794.jpg" alt="IMG_0978crop1400.jpg" width="1400" height="1009" /></p> <p>It's always fun to watch people agonize over which one to choose.</p> <p><img title="teaserIMG_0970.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8778.jpg" alt="teaserIMG_0970.jpg" width="1400" height="1399" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p style="text-align: center;">Check out my post about decorating strawberries for the 4th of July:<br /><a href="http://theyummylife.com/blog/2011/07/207/Make+Easy+Chocolate+Covered+Strawberries+for+the+Fourth+of+July--10+minutes+to+a+gourmet+treat%21" target="_blank">Red, White & Blue Chocolate Covered Strawberries</a></p> <p style="text-align: center;"><a href="http://theyummylife.com/blog/2011/07/207/Make+Easy+Chocolate+Covered+Strawberries+for+the+Fourth+of+July--10+minutes+to+a+gourmet+treat%21" target="_blank"></a><img src="http://www.theyummylife.com/blog/i/2690.jpg" alt="ThumbnailIMG_4141.png" width="220" height="147" /> </p> <p> <a name='EmbedRecipe_87'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/87/Chocolate+Covered+Strawberries'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/87' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Chocolate Covered Strawberries </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: 16-18 large berries </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>1 bag (12 oz) semi sweet chocolate chips, divided </li><li>1 bag (12 oz) white chocolate or vanilla chips, divided </li><li>2 pounds strawberries, washed and dried completely </li><li>4 tablespoons neutral oil: vegetable,canola or grapeseed </li><li>oil-based food coloring (optional), the kind used specifically for coloring candy </li><li>TOPPING SUGGESTIONS: caramel bits (melt in microwave and drizzle on), crushed oreos and candy canes (to crush them, put them in a plastic bag and whack them with a skillet or meat pounder), chopped toasted pecans, chopped toasted almonds, course sugar mixed with cinnamon, coarse colored and plain sugar, nonpareils sprinkles, mini chocolate chips</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> Put 1 cup chocolate chips in a microwave-safe bowl with 1 tablespoon oil. Cook on full power, checking at 20-30 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted.  Be careful not to overcook. Divide out half of strawberries and dip in melted chocolate, holding by the stem, turning until berry is coated almost to stem; let excess drip off. Immediately roll in toppings, or sprinkle them on. Place on parchment or waxed paper lined pan.  Repeat with remaining half of strawberries using melted white chocolate chips. To drizzle contrasting melted chocolate on coated berries, melt remaining chips in same way and drizzle onto berries with a spoon or squeeze bottle. Food coloring may be added to the melted white chips, if desired. Store, uncovered or loosely covered, in fridge or cool place for up to 8 hours. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/87' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Chocolate_covered_strawberries?SharePost=138'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </p> <p><em>This is an updated post that was originally published February 11, 2011.</em></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Chocolate_covered_strawberries#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Chocolate_covered_strawberries'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Chocolate_covered_strawberries 162188814138Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyA Make-Your-Own-Nachos Party Buffet - An easy crowd pleaser for Game Day, Cinco de Mayo and more!<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8773.jpg' /><br /><p style="text-align: center;"><span></span></p> <p>A nacho buffet is an easy, crowd-pleasing menu for Game Day parties, Cinco de Mayo, or any party for that matter. It starts with a delicious nacho cheese sauce to drizzle over tortilla chips. Guests can choose from a variety of toppings so they can customize their nachos according to their preferences.</p> <p><strong>Better than oven nachos.</strong> This is so much easier than baking a big pan of nachos to serve at a party. The oven-baked kind has to be eaten immediately, because they cool down quickly once they're out of the oven, and the melted cheese soon is cold, hard, and unappealing. But, if you keep nacho cheese sauce warm (in a slow cooker or fondue pot), you don't have to worry about serving the nachos immediately. These make-your-own nachos can be enjoyed over the course of an hour or two, making them a perfect option for watching a sports game or a party that may go on for an extended time.</p> <p><strong>Everyone gets their favorite combo.</strong> Another benefit of allowing everyone to top their own nachos with their favorite ingredients is that you don't have to worry about allergies, dislikes (like cilantro haters), or tolerance for spice and heat. Everyone can have them "their way".</p> <p><strong>Pot luck option.</strong> You can provide all of the nacho ingredients yourself, or, you can provide the nacho sauce and let guests bring the toppings and chips. This is an easy pot luck menu, if you prefer to go that route.</p> <h2>Read on for my tips about creating a nacho buffet.</h2> <p>In this post, I'll show you a typical nacho buffet spread at my house. I'll give you lots of topping options. You can choose to buy all of the toppings or make some or all of them from scratch--it's up to you. Another bonus: everything can be prepped ahead including the nacho sauce! That makes for a stress free party. Yay.</p> <p><strong>Below is a typical Make-Your-Own Nachos spread at my house.</strong> At this Game Day gathering, I put everything on the coffee table so people could fill and refill their plates with nachos while we watched the game on TV. Easy and yummy! The nacho sauce stayed warm in a fondue pot.</p> <p><img title="CollageCoffeeTable.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8759.jpg" alt="CollageCoffeeTable.jpg" width="1400" height="2000" /></p> <p>I put out plates and bowls, so guests can either spread chips on a plate and add nacho sauce and toppings, or they can make a bowl of nacho dip with whatever add-ins they like.</p> <p><img title="CollageFinishedPlate.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8768.jpg" alt="CollageFinishedPlate.jpg" width="1400" height="700" /></p> <p><strong>It's all about the QUESO!</strong> The most essential ingredient is a big batch of queso. My easy, yummy recipe can be made on the stove top or in a slow cooker. A single batch makes 4 cups; you can double or triple it depending on how many people you are feeding. I plan on approx. 1/2 cup per person, give-or-take depending on how much other food will be served.</p> <p>If queso sits out uncovered for an extended period of time, it may become too thick. Keep a can of evaporated milk on hand to whisk in (1-2 tablespoons at a time) for thinning, if necessary.</p> <p style="text-align: center;"><strong><a href="https://www.theyummylife.com/Queso_Dip_Nacho_Sauce" target="_blank">Queso and Nacho Sauce Recipe here</a></strong></p> <p><img title="recipeIMG_0133wm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8764.jpg" alt="recipeIMG_0133wm.jpg" width="1400" height="934" /></p> <p><strong>Here are the other toppings included on my nacho buffet:</strong></p> <ol> <li>Guacamole (<a href="https://www.theyummylife.com/guacamole" target="_blank">recipe here</a>)</li> <li>10-Minute Fire Roasted Salsa (<a href="https://www.theyummylife.com/fire_roasted_salsa" target="_blank">recipe here</a>)</li> <li>Sliced Jalapenos -- buy fresh and/or pickled (<a href="https://www.theyummylife.com/Pickled_Jalapeno_Peppers" target="_blank">pickled recipe here</a>)</li> <li>Roasted Corn -- buy frozen roasted corn or roast your own (grill or broil on the cob, then cut kernels from cob)</li> <li>Beans -- buy canned black, pinto, or refried beans, or make your own (<a href="https://www.theyummylife.com/chili_beans" target="_blank">chili beans recipe here</a>)</li> <li>Cilantro</li> <li>Chopped Green Onions</li> <li>Chorizo -- crumbled and browned in a skillet</li> <li>Sour Cream</li> <li>Chopped Tomatoes (oops--not pictured)</li> </ol> <p><img title="collagenacho_toppings_numbered_Image.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8760.jpg" alt="collagenacho_toppings_numbered_Image.jpg" width="1400" height="1500" /></p> <p><strong>Prep ahead for no last-minute party stress!</strong> Everything but the guacomole can be made a day ahead, if desired. I like to prep in bowls that have  lids so they can stack compactly in the fridge and look nice going directly to the table for serving. </p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Corningware-French-White-4-Piece-16-Ounce/dp/B00569OOP2/ref=as_li_ss_tl?_encoding=UTF8&pd_rd_i=B00569OOP2&pd_rd_r=AK72XFB5W5XZQB8ZNAMP&pd_rd_w=nUigO&pd_rd_wg=IDJOX&psc=1&refRID=AK72XFB5W5XZQB8ZNAMP&linkCode=ll1&tag=thyuli01-20&linkId=59a4d007defc2ae78cc061e878cd1e62" target="_blank">16-oz Corningware bowls with lids</a>; <a href="https://www.amazon.com/Anchor-Hocking-80381L11-Custard-ounces/dp/B001HIAD2Y/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1517320976&sr=1-5&keywords=prep+bowls+with+lids&linkCode=ll1&tag=thyuli01-20&linkId=93bf5322a8c6e81a67be316a6f39c649" target="_blank">6-oz bowls with lids</a></p> <p><img title="IMG_4133.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8766.jpg" alt="IMG_4133.JPG" width="1400" height="933" /></p> <p><strong>Make it a meal!</strong> If you'd like the nacho buffet to be a heartier meal rather than just for snacking, consider offering one or more of these delicious meats. These all can be made ahead and refrigerated or frozen.  If serving for an extended time, keep reheated meats warm in a slow cooker, fondue pot, or use warming trays. If you want to keep more than one kind of meat warm in the same slow cooker, try <a href="http://mylitter.com/crockpot-divider-hack-youll-love-this-trick/" target="_blank">this hack</a> (it works!).</p> <ol> <li>Ropa Vieja Shredded Mexican Beef (<a href="https://www.theyummylife.com/shredded_beef" target="_blank">recipe here</a>)</li> <li>Fiesta Chicken <span>(</span><a href="https://www.theyummylife.com/fiesta_salsa_shredded_chicken" target="_blank">recipe here</a><span>) </span>--extra easy if you use rotisserie chicken </li> <li>Pork Carnitas (<a href="https://www.theyummylife.com/carnitas_shredded_pork" target="_blank">recipe here)</a></li> <li>Taco Ground Beef or Turkey (<a href="https://www.theyummylife.com/taco_seasoning_mix" target="_blank">recipe here</a>)</li> </ol> <p><img title="CollageMeats.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8761.jpg" alt="CollageMeats.jpg" width="1400" height="1042" /></p> <p><strong>Fresh Salsa options.</strong> These are great additions to the topping selections, too.</p> <ol> <li>Avocado and Grilled Corn Pico de Gallo (<a href="https://www.theyummylife.com/avacado_corn_pico_de_gallo" target="_blank">recipe here</a>)</li> <li>3 Varieties of Pico de Gallo (<a href="https://www.theyummylife.com/pico_de_gallo" target="_blank">recipe here</a>), Classic Tomato, Mango Cucumber, and Strawberry Pepper</li> </ol> <p><img title="CollageSalsas_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8775.jpg" alt="CollageSalsas_1.jpg" width="1400" height="700" /></p> <p><strong>Make-Ahead Party Drinks.</strong> These both go great with a nacho menu.</p> <ol> <li>Sparkling Margarita Sangria <span>(</span><a href="https://www.theyummylife.com/sangria_margaritas" target="_blank">recipe here</a><span>) </span>--I serve this in a punch bowl. </li> <li>Frozen Margaritas <span>(</span><a href="https://www.theyummylife.com/Make_Ahead_Margaritas" target="_blank">recipe here</a><span>) </span>--Freeze in individual mason jars for easy ready-to-go serving.</li> </ol> <p><img title="CollageDrinks.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8763.jpg" alt="CollageDrinks.jpg" width="1400" height="700" /></p> <p><strong>Nachos for dessert, too!</strong> Fruit salad is the salsa to these sweetened cinnamon tortilla chips. It's a fun addition to the nacho theme of the party. (<a href="https://www.theyummylife.com/mango_fruit_salad_salsa" target="_blank">recipe here</a>)</p> <p><img title="CollageFruitNachos.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8765.jpg" alt="CollageFruitNachos.jpg" width="1400" height="700" /></p> <p><strong>2 ways to keep nacho sauce warm.</strong></p> <p><strong>1. A small crock pot.</strong> If electricity is easily available near the buffet, a slow cooker works great. I have two smallish ones. A 1.5 qt. mini crock pot holds 1 batch of nacho sauce. The 3 qt. holds a double batch of sauce. </p> <p><em>view on Amazon:</em><span>  <a href="https://www.amazon.com/Crock-Pot-SCR300-SS-3-Quart-Manual-Cooker/dp/B003UCG8II/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1517066894&sr=1-4&keywords=3+quart+slow+cooker&linkCode=ll1&tag=thyuli01-20&linkId=816aaf2d5b13672ea4f539ebb2fbafb2" target="_blank">3-quart slow cooker</a> (hold double batch of queso); <a href="https://www.amazon.com/Elite-Gourmet-MST-250XS-Maxi-Matic-Stainless/dp/B008GS8R3K%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB008GS8R3K/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=8598f36b56809649ee89808bb9fb8acc" target="_blank">my mini 1.5 qt. slow cooker</a><span> (pictured below, holds a single batch of queso)</span></span></p> <p><span><span> </span></span><img title="squareIMG_3999wm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8769.jpg" alt="squareIMG_3999wm.jpg" width="1400" height="1400" /></p> <p><strong>2. A fondue pot.</strong> This is what I use to keep my queso warm when I'm serving it on the coffee table so I can avoid stretching electrical cords across the room. Of course, I mean a non-electric fondue pot; the kind that uses a Sterno can for heat.</p> <p><em>view on Amazon:</em><span> </span><a href="https://www.amazon.com/VonShef-Stylish-Porcelain-Chocolate-Capacity/dp/B00DQTSBVW/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1517068111&sr=1-2-spons&keywords=fondue+pot&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=910b61fd16bdea64bece09a8f92496f5" target="_blank">fondue pot</a><span> (I use this fondue pot without the lid); </span><a href="https://www.amazon.com/s/ref=as_li_ss_tl?url=search-alias=garden&field-keywords=fondue+pot&sprefix=fondue,garden,167&crid=RARWCYNX6C6R&linkCode=ll2&tag=thyuli01-20&linkId=f18bc8f4775a34ed4a049c4fa3eb665d" target="_blank">more fondue pot options</a></p> <p><img title="squareIMG_4100.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8770.jpg" alt="squareIMG_4100.JPG" width="1400" height="1400" /></p> <p><strong>Nacho party on-the-go!</strong> You can make the queso sauce and toppings ahead and take them with you to serve somewhere else--even at an outdoor picnic. Take along a crock pot for reheating the queso if you'll have electricity available; if not, use a fondue pot.</p> <p>Below, I put the prepped toppings and queso in deli containers and took them to my sons' company, <a href="https://www.lessannoyingcrm.com/" target="_blank">Less Annoying CRM</a><span>, for the employees to enjoy for a snacking. </span>Rather than heating up all of the queso and serving it to everyone at once, they stored everything in the fridge and <span>heated up individual portions of queso in 20-30 seconds in the microwave for snacking throughout the day at work. Winner!</span></p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/s/ref=as_li_ss_tl?url=search-alias=aps&field-keywords=deli+containers&sprefix=deli+,aps,175&crid=294PL9P3LC0SQ&linkCode=ll2&tag=thyuli01-20&linkId=ee509f964ccf6fe8bbb785167c787346" target="_blank">plastic deli containers</a></p> <p><img title="CollageToGo.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8767.jpg" alt="CollageToGo.jpg" width="1400" height="570" /></p> <p>It's so easy to throw a Nacho Party, and you will be very popular if you do! This menu is always a crowd pleaser.</p> <p><img title="vertIMG_3994.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8771.jpg" alt="vertIMG_3994.jpg" width="1400" height="2100" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p> </p> <p>You'll find more Buffet Party menus and recipes in these popular posts:</p> <ul> <li><a href="https://www.theyummylife.com/mexican_buffet_dinner_party" target="_blank">Mexican Taco Bowl Buffet Dinner Party</a></li> <li><a href="https://www.theyummylife.com/baked_potato_bar" target="_blank">Baked Potato Bar</a></li> </ul> <p><span> <a name='EmbedRecipe_488'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/488/Nacho+Bar+Buffet'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/488' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Nacho Bar Buffet </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>Queso sauce* </li><li>Tortilla chips </li><li>TOPPING OPTIONS-- </li><li>Salsa* </li><li>Guacamole* </li><li>Sliced jalapenos (fresh or pickeled) </li><li>Roasted Corn (buy frozen roasted corn or roast your own--grill or broil on the cob, then cut kernels from cob) </li><li>Beans (black, pinto, or refried) </li><li>Cilantro </li><li>Chopped Green Onions </li><li>Chorizo (crumbled and browned in a skillet) </li><li>Sour Cream </li><li>Chopped tomatoes </li><li>Ropa Vieja Shredded Mexican Beef* </li><li>Fiesta Chicken* </li><li>Pork Carnitas* </li><li>Taco Ground Beef or Turkey* </li><li>Pico de Gallo fresh salsa(s)* </li><li>BEVERAGE OPTIONS: </li><li>Sparkling Margarita Sangria* </li><li>Frozen Margaritas in mason jars* </li><li>DESSERT OPTION: </li><li>Fruit Salad Salsa with Sugar & Spice Tortilla Chips*</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> *Find recipe links for these items in blog post, "A Make-Your-Own-Nachos Party Buffet": https://www.theyummylife.com/Nacho_Party_Buffet<br/><br/>Make queso sauce to serve right away or refrigerate and reheat later. 1 batch of sauce makes 4 cups. Plan on approx. 1/2 cup per person, give-or-take depending on how much other food is being served.<br/><br/>For serving, keep queso sauce warm in a small slow cooker or fondue pot. If queso sits out uncovered for an extended period of time, it may become too thick. Keep a can of evaporated milk on hand to whisk in (1-2 tablespoons at a time) for thinning, if necessary.<br/><br/>All topping ingredients (except guacamole) may be prepped a day ahead and refrigerated in small serving bowls. That way they can go directly from the fridge to the serving table. <br/><br/>Meats may be made ahead and frozen, if desired. If serving for an extended time, keep reheated meats warm in a slow cooker, fondue pot, or use warming trays.<br/><br/>Fill a napkin-lined basket or large bowl with tortilla chips.<br/><br/>Potluck suggestion: You provide the queso sauce and let guests bring the chips and toppings. Easy and fun! </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/488' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Nacho_Party_Buffet?SharePost=478'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p> <ul> </ul><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Nacho_Party_Buffet#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Nacho_Party_Buffet'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Nacho_Party_Buffet 162188814478Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyQueso Dip and Nacho Sauce | Slow Cooker or Stove Top - Easy cheese sauce for nachos, fries, pretzels and more. Made with real cheese--no Velveeta! Make-ahead convenience.<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8749.jpg' /><br /><p style="text-align: center;"><span></span></p> <p style="text-align: left;">This easy, cheesy, velvety smooth sauce is a flavorful blend of 3 cheeses that can be made in 15 minutes on the stove top; or, you can set-it-and-forget-it for 90 minutes in a slow cooker. Both methods are explained in this post. This recipe is made with <em>real </em>cheese--no Velveeta, fillers or mystery ingredients found in purchased jars of cheese sauce. This is my favorite cheese sauce to drizzle on nachos or to use as a dip for chips, veggies, or fries. It's similar to my 5-minute <a href="https://www.theyummylife.com/microwave_cheddar_cheese_sauce" target="_blank">Microwave Ballpark Cheese Sauce</a>.</p> <p style="text-align: left;"><span>NUTRITIONAL INFORMATION (per 2 tablespoons): 81 calories, 5.9g fat, 3.7g sat fat, 19mg cholesterol, 155mg sodium, 64mg potassium, 2.4g carbs, 1.7g sugars, fiber 0, 4.6g protein; Weight Watchers SmartPoints: 3</span></p> <div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;"><iframe src="https://www.youtube.com/embed/NgUv3x4ne9s?rel=0" frameborder="0" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%;"></iframe></div> <h2 style="text-align: left;"></h2> <p> </p> <h2 style="text-align: left;"><span><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Queso Dip and Nacho Sauce</span></h2> <p style="text-align: left;"> </p> <p style="text-align: left;"><strong>First, assemble the ingredients:</strong></p> <p><span>NOTE: The recipe uses 3 kinds of cheese. I recommend that you b</span><span>uy them in block form and grate with the large holes of a box grater. Pre-shredded cheese is not recommended; it is coated with a substance to prevent clumping that makes it more difficult to melt into a smooth sauce. </span></p> <ul> <li>Sharp or Extra Sharp Cheddar (My personal preference is extra-sharp.)</li> <li>Regular or Sharp American Cheese. This is usually available in block form at the grocery store deli counter, making it easier to shred than the pre-sliced version. Ask them to cut a 1" thick chunk--that should be about 8 oz. Also, the deli cheese is likely to be better quality and "real" cheese. Often the pre-sliced, packaged American cheese is a cheese "product" with less desireable ingredients. My grocery store deli carries Boar's Head American cheese which is very good quality. If pre-sliced American cheese is all that's available, dice it into small pieces before adding it with the other queso ingredients.</li> <li>Monterey Jack cheese</li> <li>Corn Starch -- to thicken the sauce</li> <li>Spices -- onion powder, garlic powder, white pepper, dry mustard powder</li> <li>Evaporated Milk -- this makes a smooth, rich sauce and holds up to heat better than regular milk or cream</li> <li>Bottled Hot Sauce -- this is optional, but it adds to the flavor; if you don't like spice, reduce or omit.</li> </ul> <p><strong>Prefer white queso?</strong> Use all-white versions of the cheeses. Cheddar and American are often available in both orange and white. The deli counter at my grocery store has both sharp Cheddar and American cheese that is white.</p> <p><img title="queso_ingredients.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8745.jpg" alt="queso_ingredients.jpg" width="1400" height="1478" /></p> <p><strong>OPTIONAL ADDITIONS:</strong></p> <p>If you want to replicate the popular Velvetta & Rotel queso, you can add 1 to 2 cans of drained Rotel (a combo of diced tomatoes and chiles) or add drained canned diced roasted tomatoes, canned green chiles, and diced jalapenos. </p> <p>Me? I prefer to make a plain queso sauce and let everyone add whatever toppings they like. That way I don't have to worry about the spice level or other individual preferences.</p> <p><img title="AddIns.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8746.jpg" alt="AddIns.jpg" /></p> <h2>HOW TO MAKE QUESO IN A SLOW COOKER</h2> <ul> <li>Coat a 2 to 3 quart slow cooker with cooking spray. (I'm using a 3-qt crock pot here. It has extra room to easily stir and whisk the ingredients.) </li> <li>Combine the cheeses, corn starch, and spices, and use a fork to toss them with cheese until the cheese shreds are evenly coated. (This ensures no clumping, since the corn starch is evenly distributed from the beginning.)</li> <li>Stir in evaporated milk and hot sauce. <span>(Hot sauce can also be added at the end, if you'd prefer to add it "to taste".)</span></li> <li>Cover and cook on low for 90 minutes.</li> <li>Whisk until smooth, lower to warm setting to hold and serve.</li> <li>If queso thickens too much, stir in additional evaporated milk, 1-2 tablespoons at a time.</li> </ul> <p><em>view on Amazon:</em><span>  <a href="https://www.amazon.com/Crock-Pot-SCR300-SS-3-Quart-Manual-Cooker/dp/B003UCG8II/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1517066894&sr=1-4&keywords=3+quart+slow+cooker&linkCode=ll1&tag=thyuli01-20&linkId=816aaf2d5b13672ea4f539ebb2fbafb2" target="_blank">3-quart slow cooker,</a></span><span>  </span><a href="https://www.amazon.com/Kuhn-Rikon-10-Inch-Balloon-Whisk/dp/B0000CFIS9%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0000CFIS9/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=37806b7042dbd3247ba016a39dab7896" target="_blank">wire whisk</a></p> <p><img title="SlowCookerSteps.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8747.jpg" alt="SlowCookerSteps.jpg" width="1075" height="2304" /></p> <h2>HOW TO MAKE QUESO ON THE STOVE TOP</h2> <ul> <li>In a 3-quart sauce pan, combine the cheeses, corn starch, and spices, and use a fork to toss them with cheese until the cheese shreds are evenly coated. (This ensures no clumping, since the corn starch is evenly distributed from the beginning.)</li> <li>Stir in evaporated milk and hot sauce. <span>(Hot sauce can also be added at the end, if you'd prefer to add it "to taste".)</span></li> <li>Over low heat, cook uncovered, stirring frequently with a flat bottom rubber spatula or wooden spoon; scrape the bottom of the pan as you stir to prevent scorching.</li> <li>When cheese has mostly melted into the hot milk, switch to a whisk, stirring and whisking until smooth.</li> <li>If queso thickens too much, stir in additional evaporated milk, 1-2 tablespoons at a time.</li> </ul> <p>NOTE: Be patient--It takes around 15 minutes for this to cook and whisk into a smooth sauce. If it's lumpy, keep whisking! This makes a velvety, smooth sauce.</p> <p><img title="StoveTopSteps2.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8751.jpg" alt="StoveTopSteps2.jpg" width="1400" height="2962" /></p> <h2>2 WAYS TO SERVE WARM QUESO:</h2> <p> </p> <p><strong>1. In a small slow cooker.</strong> If you have access to electricity in the serving area, this is the easiest option. The 3-quart slow cooker pictured above for cooking the sauce is big enough to serve a double batch of queso. I have a small, 1.5 qt. slow cooker that is perfect for serving a single batch of queso. Set it out with a basket of tortilla chips and a variety of toppings and let everyone customize their nachos however they like. </p> <ul> <li><em>view on Amazon: </em> <a href="https://www.amazon.com/Elite-Gourmet-MST-250XS-Maxi-Matic-Stainless/dp/B008GS8R3K%3Fpsc%3D1%26SubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB008GS8R3K/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=8598f36b56809649ee89808bb9fb8acc" target="_blank">my mini slow cooker</a> (with removable crock for easy dishwasher cleaning) Economy pricing, too!</li> </ul> <p><img title="squareIMG_4015wm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8753.jpg" alt="squareIMG_4015wm.jpg" width="1400" height="1400" /></p> <p><strong>2. In a fondue pot</strong> that uses a candle or sterno can for heat. This is a great option if you aren't serving the queso where there's easy access to electricity. I use my fondue pot when I'm serving queso on our coffee table while we're viewing sports events on the TV.</p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/VonShef-Stylish-Porcelain-Chocolate-Capacity/dp/B00DQTSBVW/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1517068111&sr=1-2-spons&keywords=fondue+pot&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=910b61fd16bdea64bece09a8f92496f5" target="_blank">fondue pot</a> (I use this fondue pot without the lid); <a href="https://www.amazon.com/s/ref=as_li_ss_tl?url=search-alias=garden&field-keywords=fondue+pot&sprefix=fondue,garden,167&crid=RARWCYNX6C6R&linkCode=ll2&tag=thyuli01-20&linkId=f18bc8f4775a34ed4a049c4fa3eb665d" target="_blank">more fondue pot options</a></p> <p><img title="squareIMG_4126wm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8754.jpg" alt="squareIMG_4126wm.jpg" width="1400" height="1400" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Make ahead convenience! </strong>You can make this queso up to 3 days ahead, refrigerate, and reheat it gently on the low heat, stirring often, in a slow cooker or microwave, or on the stove top. Once it's completely heated, whisk until smooth. Keep some evaporated milk on hand in case it needs thinning. Heat up the whole batch, or just a small portion for individual snacking. </p> <p><strong>Reheat in large or small portions.</strong> When I was creating this recipe and in the process ended up with several batches of queso in my fridge, I took it to share at my sons' company, <a href="https://www.lessannoyingcrm.com/" target="_blank">Less Annoying CRM</a>, along with chips and a few toppings. Over the course of 2 or 3 days, their dozen or so employees heated up individual portions of queso in 20-30 seconds in the microwave for snacking at work. T-Man reported back that it heated up well and tasted great. </p> <p><img title="IMG_4136text_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8755.jpg" alt="IMG_4136text_1.jpg" width="1400" height="833" /></p> <p><strong>Throw a Nacho Party!</strong> I have a separate post with detailed topping suggestions along with beverages and dessert that are perfect to serve with nachos.</p> <p style="text-align: center;">Check out my tips for:<br /><strong><a href="https://www.theyummylife.com/Nacho_Party_Buffet">A Make-Your-Own-Nachos Party</a></strong></p> <p style="text-align: left;"><strong><img title="recipeIMG_4025wm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8776.jpg" alt="recipeIMG_4025wm.jpg" width="1400" height="933" /><br /></strong></p> <p>This queso is also a great addition to my <a href="https://www.theyummylife.com/mexican_buffet_dinner_party" target="_blank">Mexican Taco Bowl Buffet Dinner Party</a> and <a href="https://www.theyummylife.com/baked_potato_bar" target="_blank">Baked Potato Bar</a>.</p> <p>Everyone loves dunking chips in this smooth, cheesy sauce. Always a crowd pleaser!</p> <p><img title="vertIMG_0133.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8750.jpg" alt="vertIMG_0133.JPG" width="1040" height="1560" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_426'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/426/Queso+Dip+and+Nacho+Sauce'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/426' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Queso Dip and Nacho Sauce </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 4 cups </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>8 oz. sharp or extra sharp cheddar cheese* </li><li>8 oz. regular or sharp American cheese* </li><li>4 oz. Monterey Jack cheese* </li><li>2 tablespoons cornstarch </li><li>1/8 teaspoon garlic powder </li><li>1/8 teaspoon onion powder </li><li>1/8 teaspoon dry mustard </li><li>1/8 teaspoon white pepper </li><li>2 (12 oz) cans evaporated milk, divided </li><li>2-4 teaspoons hot sauce, to taste </li><li>OPTIONAL STIR-INS: </li><li>1-1/2 (10 oz) cans Rotel tomatoes and green chiles, drained -- OR 1 (14.5 oz) can diced roasted tomatoes, drained, plus 1 (4 oz) can diced green chiles, drained </li><li>1/4 cup diced jalapenos (fresh or pickled), use more or less depending on desired hotness</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> *Grate sharp, American, and Jack cheeses on large holes of box grater. (Pre-shredded cheese not recommended.) If cheeses aren't available pre-packaged, try the deli counter. Ask them to cut a 1-inch thick piece of cheddar or American cheese for approx. 8 oz. If pre-sliced American cheese is all that's available, dice it into small pieces before adding it with the other queso ingredients.For blanco queso, use white cheddar and white American cheese.<br/><br/>COMBINE INGREDIENTS: In 3-quart slow cooker or sauce pan (for stove top) add grated cheeses, corn starch, garlic powder, onion powder, dry mustard, and white pepper; toss with fork to evenly coat cheese with dry ingredients. Add 1-1/2 cans (2-1/4 cups) evaporated milk and hot sauce; stir. (Refrigerate leftover milk for thinning sauce later, if needed.)<br/><br/>COOK ON STOVE-TOP:  Place on stove-top burner over low heat, cooking uncovered and stirring frequently until cheese has mostly melted; then use a whisk to continue stirring until completely smooth. (Be patient, it can take up to 15 minutes for all of the cheese bits to completely melt into a smooth sauce.) If too thick, add more evaporated milk, 2 tablespoons at a time, until desired consistency. <br/>OR<br/>COOK IN SLOW COOKER: Coat 2 to 3 qt. slow cooker insert with cooking spray. Cover and cook on low for 1-1/2 hours; whisk until smooth. Keep warm on warm setting.<br/><br/>OPTIONAL STIR-INS: If desired, stir into queso, diced tomatoes and green chiles, and minced jalapenos. <br/><br/>TO KEEP WARM FOR SERVING, serve directly from a slow cooker or fondue pot.<br/><br/>TO REHEAT: Microwave on high, 20-30 seconds for a single serving, or 2-4 minutes for a full batch. Microwave just until heated, stirring after each 30 seconds.  Once completely heated through, whisk until smooth. May also reheat on low on stove top or in a slow cooker, whisking frequently until complete heated and smooth. Thin with additional evaporated milk, if needed.<br/><br/>SERVE with tortilla chips or French fries. Sauce is also good drizzled over vegetables like baked potatoes, broccoli, and asparagus.<br/><br/>ADDITIONAL TOPPINGS for nachos include guacamole, salsa, sour cream, cilantro, green onions, black olives, black or pinto beans, roasted corn, pickled or fresh jalapeno slices.<br/><br/>NUTRITIONAL INFORMATION (per 2 tablespoons): 81 calories, 5.9g fat, 3.7g sat fat, 19mg cholesterol, 155mg sodium, 64mg potassium, 2.4g carbs, 1.7g sugars, fiber 0, 4.6g protein; Weight Watchers SmartPoints: 3 </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/426' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Queso_Dip_Nacho_Sauce?SharePost=477'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Queso_Dip_Nacho_Sauce#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Queso_Dip_Nacho_Sauce'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Queso_Dip_Nacho_Sauce 162188814477Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyHealthy Whole Wheat Buttermilk Pancakes - An easy recipe with a light, fluffy texture using 100 percent whole wheat flour. Can make ahead and freeze or refrigerate.<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8725.jpg' /><br /><p><span></span></p> <p>These pancakes have an amazingly light, tender texture for a 100% whole wheat recipe. If you enjoy pancakes for breakfast but want a healthier version, this recipe is for you. I've sweetened the batter slightly with maple syrup because it compliments the natural nuttiness of the whole wheat flour, but you can substitute any sweetener of your choice.</p> <p>My recipe is inspired by one from <a href="https://www.cooksillustrated.com/recipes/8417-100-percent-whole-wheat-pancakes" target="_blank">Cook's Illustrated</a>. I learned a few things about pancakes from the experts there:</p> <ul> <li>There's no need to use a portion of white flour in this batter; the texture is surprisingly light and tender without it.</li> <li>Oil is preferred to butter in pancakes because it yields a golden, evenly browned pancake--butter is more likely to burn.</li> <li>There's no danger of over-mixing whole wheat batter, as is the case when using white flour. The bran in the wheat flour cuts through the gluten strands as it's mixed, and that keeps the pancakes from becoming tough. So, you can whisk this batter to your heart's content without fear of overdoing it.</li> </ul> <p><strong>Use fresh ingredients for the best results. Check expiration dates.</strong></p> <ul> <li>Make sure your whole wheat flour is fresh--it has a considerably shorter shelf life than white flour. Whole wheat flour should be stored in the freezer if it won't be used right away.</li> <li>Make sure your baking soda and baking powder are fresh. They are the leavening ingredients. If they're old and inactive, you may have flat, dense pancakes.</li> </ul> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Whole Wheat Buttermilk Pancakes</h2> <p> </p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 1.</strong> Assemble the ingredients:</p> <ul> <li>whole wheat flour</li> <li>baking soda</li> <li>baking powder</li> <li>cinnamon</li> <li>salt</li> <li>buttermilk</li> <li>vegetable oil</li> <li>vanilla</li> <li>maple syrup</li> <li>eggs</li> </ul> <p><img title="Collage_ingredients.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8726.jpg" alt="Collage_ingredients.jpg" width="700" height="271" /></p> <p><strong>Step 2.</strong> Whisk the dry ingredients together in a large bowl. Create a well in the mixture.</p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/Kuhn-Rikon-10-Inch-Balloon-Whisk/dp/B0000CFIS9%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB0000CFIS9/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=0431c1d6882d492903b4108b5e13963e" target="_blank">wire whisk</a></p> <p><img title="Collage_MixDry.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8727.jpg" alt="Collage_MixDry.jpg" width="700" height="350" /></p> <p><strong>Step 3.</strong> Whisk the wet ingredients in a separate medium bowl.</p> <p><img title="Collage_MixWet.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8728.jpg" alt="Collage_MixWet.jpg" width="700" height="350" /></p> <p><strong>Step 4.</strong> Pour the wet ingredients into the well of the dry ingredients. Whisk until batter is smooth. It's okay if there are a few tiny lumps. The batter will be thick--don't thin it!</p> <p><img title="Collage_MixBatter.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8729.jpg" alt="Collage_MixBatter.jpg" width="700" height="490" /></p> <p><strong>Step 5.</strong> Add a little oil to the bottom of a non-stick griddle or large skillet and heat on medium heat. (Set an electric griddle to 350 degrees.) Use a paper towel to wipe the oil all over the surface, leaving behind just a thin film.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Cuisinart-622-30G-Classic-Nonstick-Hard-Anodized/dp/B0078P9D8K/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1515536214&sr=1-4&keywords=12+inch+nonstick+skillet&linkCode=ll1&tag=thyuli01-20&linkId=09ca9a150b96914ff734b0261f7f3814" target="_blank">12-inch non-stick skillet</a>, <a href="https://www.amazon.com/Vremi-inch-Griddle-Kitchen-Stove/dp/B06Y5MN41H/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1515536300&sr=1-4&keywords=nonstick+griddle+pan+for+stove+top&linkCode=ll1&tag=thyuli01-20&linkId=0bd91e19219133a96f8105b7140303d0" target="_blank">non-stick stovetop griddle</a>, <a href="https://www.amazon.com/Presto-22-inch-Electric-Griddle-Removable/dp/B005FYF3OY/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1515536383&sr=1-4&keywords=electric+griddle&linkCode=ll1&tag=thyuli01-20&linkId=4fad27099e9672de238bf513aa19716d" target="_blank">electric griddle</a></p> <p><img title="Collage_OilPan.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8731.jpg" alt="Collage_OilPan.jpg" width="700" height="295" /></p> <p><strong>Step 6.</strong> When the pan is fully heated, a bead of water flicked onto it should bounce, but not immediately evaporate. Use a 1/4-cup measuring cup or large scoop to pour a portion of batter onto the hot pan. Use a small rubber spatula to spread the batter into a 4 to 4-1/2 inch circle. </p> <p><em>view on Amazon:</em> <a href="https://www.amazon.com/OXO-Grips-Large-Cookie-Scoop/dp/B0000CCY1C/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1515536427&sr=1-1&keywords=large+oxo+scoop&linkCode=ll1&tag=thyuli01-20&linkId=8d84c57f796879c4a24a6a3b22086f6a" target="_blank">large scoop</a>, <a href="https://www.amazon.com/Silicone-Xpatee-Heat-Resistant-Non-stick-Stainless/dp/B071ZQFJXN/ref=as_li_ss_tl?ie=UTF8&qid=1515536019&sr=8-71&keywords=small+rubber+spatula&th=1&linkCode=ll1&tag=thyuli01-20&linkId=1813edbb2a375dfec1f8a50ad29db6df" target="_blank">small rubber spatula</a></p> <p><img title="Collage_CookPancakes.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8732.jpg" alt="Collage_CookPancakes.jpg" width="700" height="700" /></p> <p><strong>Step 7.</strong> When bubbles form on top and just begin to pop, place a spatula (I prefer a fish spatula for this) under the edge and peek underneath to see if it's browned enough--it usually takes 2-3 minutes. Flip it over and cook the other side for 1-2 minutes until browned.</p> <ul> <li><strong>TIP FOR FLIPPING A PERFECT PANCAKE.</strong> To get a clean, well-placed flip, slide the spatula under the pancake and raise it about 3" above the pan. Without moving your arm, flip the pancake over in one quick motion moving just your wrist. Repeat. Simply the lift pancake up and twist your wrist to turn it back over into the pan. Repeat. The pancake should land with accuracy and tidy edges. Practice a little, and you'll soon be a pro. </li> </ul> <p><strong>view on Amazon: </strong> <a href="https://www.amazon.com/gp/product/B00004SZ6Q/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=ll1&tag=thyuli01-20&linkId=3813d29f028ec49bee499b30043ec3a8" target="_blank">fish spatula</a> (safe for non-stick pans and perfect for pancakes)</p> <ul> </ul> <p><img title="Collage_Flipping.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8733.jpg" alt="Collage_Flipping.jpg" width="700" height="466" /></p> <p><strong>To keep pancakes warm</strong>, place a cooling rack inside a baking sheet and spray it with a light coat of cooking spray. Place it in a 200 degree oven. Add cooked pancakes to the pan as they are finished. This way you can make an entire batch and serve everyone hot pancakes at the same time.</p> <p><em>view on Amazon: </em> <a href="http://www.amazon.com/gp/product/B000G0KJG4/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000G0KJG4&linkCode=as2&tag=thyuli01-20&linkId=ELDFV5DZZZ2LGDEP" target="_blank">13 x 18 baking sheet</a> (you can also get these <a href="http://www.amazon.com/gp/product/B00008UA3Y/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008UA3Y&linkCode=as2&tag=thyuli01-20&linkId=5GWYF4QROYCCUOD2" target="_blank">with a lid</a>); <a href="http://www.amazon.com/gp/product/B000OFND8W/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000OFND8W&linkCode=as2&tag=thyuli01-20&linkId=SR3SVIB6GW67PW6Z" target="_blank">12x17 cooling/baking rack</a><span> (fits perfectly inside the baking sheet; rated #1 by Cooks Illustrated)</span><img title="IMG_0083.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8737.jpg" alt="IMG_0083.JPG" width="700" height="491" /></p> <p>Look at that yummy stack! Some fresh fruit and a drizzle of maple syrup are all they need.</p> <p><img title="squareWMIMG_0109.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8736.jpg" alt="squareWMIMG_0109.jpg" width="700" height="700" /></p> <p><strong>Refrigerate or freeze leftovers.</strong> Pancakes can be refrigerated in a sealed container for 1-2 days or frozen up to a month. If you freeze them, to prevent sticking place a piece of parchment or wax paper between them before adding them to a freezer Ziploc or containter.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/Norpro-Square-Wax-Paper-Pieces/dp/B005G4L5D6/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1515536485&sr=1-2&keywords=small+parchment+paper+squares&linkCode=ll1&tag=thyuli01-20&linkId=8d96238d95d44b5054016e0ff9f4512d" target="_blank">pre-cut small wax paper squares</a></p> <p><img title="Collage_Store.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8730.jpg" alt="Collage_Store.jpg" width="700" height="700" /></p> <p><strong>There are two ways to reheat pancakes.</strong> They reheat amazingly well, so they're great to keep on hand in the refrigerator or freezer. </p> <ul> <li><strong>TO REHEAT IN MICROWAVE:</strong> Place 1 or more frozen pancakes spread on a plate, uncovered, and microwave 20 seconds for 1 pancake, 45-60 seconds for 4 or 5.  (If pancakes aren't frozen, microwave 1 for 15 seconds or 4 to 5 for 35-45 seconds.)</li> <li><strong>TO REHEAT IN OVEN:</strong> Heat oven to 350 degrees. Spread out pancakes on a baking sheet and cover wtih foil. Bake for approx. 10 minutes until warm.</li> </ul> <p>I prefer the microwave method--they turn out great--but the oven method works well, too.</p> <p><img title="vertIMG_0133.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8734.jpg" alt="vertIMG_0133.jpg" width="700" height="1050" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_487'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/487/Whole+Wheat+Buttermilk+Pancakes'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/487' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Whole Wheat Buttermilk Pancakes </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 18-20 pancakes </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>2 cups whole wheat flour </li><li>1-1/2 teaspoons baking powder </li><li>1/2 teaspon baking soda </li><li>1/2 teaspoon cinnamon </li><li>3/4 teaspoon salt </li><li>2-1/4 cups buttermilk </li><li>1/3 cup vegetable oil (plus more for greasing griddle/skillet) </li><li>1 teaspoon vanilla </li><li>2 tablespoons maple syrup (may substitute honey or granulated sugar) </li><li>2 large eggs</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> MAKE BATTER:<br/>To large bowl, add flour, baking powder, baking soda, cinnamon, and salt; whisk to combine and form well in center.<br/><br/>To separate medium bowl, add buttermilk, oil, vanilla, maple syrup (or other sweetener), and eggs; whisk to combine into a uniform mixture.<br/><br/>Pour wet ingredients into well of dry ingredients. Whisk until smooth. (No need to be concerned about over mixing the batter when using whole wheat flour.)<br/><br/>COOK PANCAKES: <br/>Brush griddle or large non-stick skillet with 1 teaspoon oil and heat over medium heat. (Set electric griddle to 350 degrees F.) Wipe off excess oil with a paper towel, leaving a thin film of oil on the surface.<br/><br/>Using 1/4-cup measuring cup or large scoop drop portions of batter onto hot skillet/griddle and use a small rubber spatula to quickly spread it to a 4 to 4-1/2 inch circle. Let cook until bubbles form on top and begin to pop (2-3 minutes). Gently lift up edge with spatula to peek underneath ; when browned, flip pancake over and cook for another 1 to 2 minutes until browned. Eat pancakes right away or transfer to warm oven. Continue cooking remaining batter.<br/><br/>TO KEEP PANCAKES WARM:<br/>Place a rack inside a baking sheet; spray rack with cooking spray. Place in 200 degree oven. As pancakes are cooked, place them on the rack in the warm oven until ready to serve.<br/><br/>TO REFRIGERATE LEFTOVER PANCAKES: <br/>Place leftover pancakes on cooling rack until completely cooled. Transfer to airtight container and refrigerate for 1-2 days. <br/><br/>TO FREEZE PANCAKES: <br/>Stack 4-5 pancakes with parchment paper between each and place in freezer Ziploc or airtight container. Freeze for up to 1 month.<br/><br/>TO REHEAT IN MICROWAVE:<br/>Place 1 or more frozen pancakes spread on a plate, uncovered, and microwave 20 seconds for 1 pancake, 45-60 seconds for 4 or 5.  (If pancakes aren't frozen, microwave 1 for 15 seconds or 4-5 for 35-45 seconds.)<br/><br/>TO REHEAT IN OVEN:<br/>Heat oven to 350 degrees. Spread out pancakes on a baking sheet and cover wtih foil. Bake for approx. 10 minutes until warm.<br/> </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/487' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Whole_Wheat_Buttermilk_Pancakes?SharePost=476'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p> <p><span>3 Weight Watchers SmartPoints per pancake.</span></p> <p><span><img title="nutrition_label.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8738.jpg" alt="nutrition_label.jpg" width="300" height="662" /><br /></span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Whole_Wheat_Buttermilk_Pancakes#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Whole_Wheat_Buttermilk_Pancakes'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Whole_Wheat_Buttermilk_Pancakes 162188814476Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyHoliday Cranberry Sangria - a festive, fruity drink flavored with pomegranate, orange, and apple<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8715.jpg' /><br /><p><span></span></p> <p><span>This sangria is a tasty alternative to cocktails at a holiday dinner or party. With make-ahead convenience, it's flavor actually improves when made a day in advance. I love having it ready with no prep involved at the dinner or party--just open and pour!</span></p> <p><span>In addition to cranberries, this sangria is flavored with pomegranate, orange, and apple. It's fruity flavor is refreshing and always a crowd pleaser.</span></p> <h2><span><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Cranberry Sangria</span></h2> <p> </p> <p><span><strong>Step 1.</strong> Assemble the Ingredients:</span></p> <ul> <li>fruity red wine (I usually select a Spanish wine)</li> <li>brandy</li> <li>orange juice</li> <li>pomegranate juice</li> <li>orange or clementines</li> <li>apple</li> <li>cranberries, sugar, & water (to make a syrup)</li> </ul> <p><img title="IMG_3714edit.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8717.jpg" alt="IMG_3714edit.jpg" width="1400" height="894" /></p> <p><strong>Step 2. </strong>Slice the orange into thin half-rounds. Core and chop the apple.</p> <p><img title="CollageFruitCut.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8716.jpg" alt="CollageFruitCut.jpg" width="1400" height="700" /></p> <p><strong>Step 3.</strong> Add the cranberries, water, and sugar to a saucepan. Bring to a boil and lower to a simmer for 5 minutes. The cranberries will soften and pop open.</p> <p><img title="collageCranberries.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8718.jpg" alt="collageCranberries.jpg" width="1400" height="467" /></p> <p><strong>Step 4.</strong> Place a wire-mesh strainer over a bowl and strain the syrup from the cranberries. Use a rubber spatula or spoon to press the cranberries against the sides of the strainer to press out as much juice as possible. You should be left with about 1 cup of cranberry syrup. (Discard the solids or save them to stir into yogurt/smoothies or spread on toast.)</p> <p><em>view on Amazon: </em> <a href="https://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004OCLX/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=fcf1c6d0c7a7b17a69a91f8c662a6f9b" target="_blank">wire-mesh strainer</a>, <a href="https://www.amazon.com/Pyrex-Prepware-8-Cup-Measuring-Measurements/dp/B0000CFG5I/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1513692844&sr=1-3&keywords=pyrex+mix+and+measure&linkCode=ll1&tag=thyuli01-20&linkId=e2c93d1a63e9405146f1ffe890c17838" target="_blank">Pyrex mix-n-measure bowl</a></p> <p><img title="collageCranStrain.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8719.jpg" alt="collageCranStrain.jpg" width="1400" height="1101" /></p> <p><strong>Step 5.</strong> Add the cranberry syrup to a 2-quart jar or pitcher followed by all of the other ingredients: wine, brandy, orange juice, pomegranate juice, chopped apple, sliced orange. </p> <p><strong>Step 6.</strong> Cover and refrigerate for at least 4 hours; a day ahead is even better if you have the time.</p> <p><em>view on Amazon:</em>  <a href="https://www.amazon.com/dp/B01M6BHWOX/ref=as_li_ss_tl?psc=1&pd_rd_i=B01M6BHWOX&pd_rd_wg=R4Ait&pd_rd_r=ASBET1V7R1K97SH2REEV&pd_rd_w=uIkkS&linkCode=ll1&tag=thyuli01-20&linkId=98b201cc51a2379a206a031557189f38" target="_blank">half gallon mason jars</a>, <a href="https://www.amazon.com/Norpro-Stainless-Steel-Wide-Mouth-Funnel/dp/B00004UE88%3FSubscriptionId%3DAKIAIWUPA7DUEHJSZCTQ%26tag%3Dsidebarproduct-20%26linkCode%3Dsp1%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004UE88/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=thyuli01-20&linkId=65f2b31fad6ccc1a3147e97d9f7d4d00" target="_blank">jar funnel</a>, <a href="http://amzn.to/2d9iRoX" target="_blank">flip-top pouring lids</a>, <a href="http://amzn.to/2cAY6Aj" target="_blank">glass pitchers</a></p> <p><img title="collageFillingJar.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8720.jpg" alt="collageFillingJar.jpg" width="1400" height="2380" /></p> <p>That's it! So easy.</p> <p>Serve the sangria straight or over ice. Include a few pieces of the marinated fruit in each glass. Optional: garnish the glass edge with an orange slice.</p> <p>I like the informality of serving the sangria from these big half-gallon mason jars. For a more dressed-up look, serve it from a pretty glass pitcher.</p> <p><img title="vertIMG_3914.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8722.jpg" alt="vertIMG_3914.jpg" width="1141" height="1712" /></p> <p><strong>Two sangrias are better than one! </strong>I like to make both of these up for fall and holiday parties, so there's a red and white wine option. They both celebrate the season with distinctive flavors. </p> <p style="text-align: center;"><strong><a href="https://www.theyummylife.com/Apple_Cider_Sangria" target="_blank">view Spiced Apple Cider Sangria recipe</a></strong></p> <p><img title="squareIMG_3978wm.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8721.jpg" alt="squareIMG_3978wm.jpg" width="1400" height="1400" /></p> <p>Make it a Yummy day!</p> <h2><span style="font-family: Lobster;">Monica</span></h2> <p><span> <a name='EmbedRecipe_484'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/484/Cranberry+Sangria'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/484' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Cranberry Sangria </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: makes 2 quarts </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>2 cups fresh or frozen cranberries </li><li>1 cup sugar </li><li>1 cup water </li><li>1 (750-ml) bottle fruity red wine </li><li>1/2 cup brandy </li><li>1 cup orange juice </li><li>1 cup pomegranate juice </li><li>1 apple, cored and chopped </li><li>1 orange or 2 clementines, thinly sliced into half-rounds</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> MAKE CRANBERRY SYRUP: In medium saucepan, combine cranberries, sugar, and water. Bring to boil, then lower to a simmer for 5 minutes. Cranberries should pop and soften. Pour through fine-mesh wire strainer, pressing with back of spoon or rubber spatula to release as much liquid as possible. Discard solids (or save them to mix in yogurt/smoothies or to spread on toast).<br/><br/>COMBINE INGREDIENTS. In a 2-quart jar or pitcher, add cranberry syrup along with remaining ingredients: wine, brandy, orange juice, pomegranate juice, chopped apple, sliced orange. Stir to combine. <br/><br/>REFRIGERATE: Cover and refrigerate for at least 4 hours; a day ahead is even better. Keeps for 3-4 days.<br/><br/>SERVE straight or over ice. Add some marinated fruit to each glass. Garnish glass edge with orange slices, if desired,<br/><br/>MAKE A BIG BATCH. Recipe may be doubled, tripled, or more for a party; serve in a punch bowl. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/484' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Cranberry_Sangria?SharePost=475'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Cranberry_Sangria#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Cranberry_Sangria'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Cranberry_Sangria 162188814475Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyPull-Apart Sticky Buns | An Easy, Make Ahead Recipe - Use frozen bread dough to assemble in minutes. Can make the night before, let rise overnight, and bake in the morning. <img src='https://s3.amazonaws.com/yummy_uploads2/blog/8708.jpg' /><br /><p style="text-align: center;"><span></span></p> <p>I've been making this recipe for, gulp, over 35 years. (It stuns me that I'm old enough to have made a recipe for that long!) It's a version of a recipe shared with me by my college friend, Penny. She got it from her mother. So, if ever there's been a recipe that is tried-and-true, it's this one.</p> <p>This can be baked in several kinds of pans, but I have found a 9x13 pan results in the most evenly cooked, easy-to-serve sticky buns. The original recipe was made in a bundt pan--some would call it monkey bread that way. I used a bundt pan for many years--it's pretty and festive that way. Either will work, but I recommend a 9x13 pan if you're feeding a crowd--it's much easier to serve, and every piece is equally good and evenly cooked.</p> <p><strong>Speed scratch convenience.</strong> Speed scratch cooking is when you combine a good quality prepared food with fresh ingredients to make the recipe easier and faster to prepare. This recipe uses frozen bread dough. I suppose you could make your own bread dough from scratch, if that's your thing. But honestly, part of the beauty of this recipe is that you start with ready-made frozen bread dough and end up with something that is gooey and delicious and tastes like it is totally made from scratch. </p> <p><strong>Make-ahead convenience.</strong> This is one of the best things about this recipe. It can be assembled the night before, left out to rise overnight, and baked for breakfast first thing in the morning. I've also discovered that I can make it 1 to 2 days ahead and let it do the rising INSIDE the fridge. That was a new concept for me--I thought that bread dough needed warmth in order to rise. Not so. It needs more time to rise in the fridge, but rise it does! I absolutely love being able to make this well in advance of when I will bake it. There is no preparation or stress that morning. It's perfect for serving to overnight guests, at brunches, and during the holidays. In our family, we have had these sticky buns every Christmas morning and other special occasions for, gulp, over 35 years.</p> <p><strong>Impress the heck out of your guests.</strong> I'm always a bit taken aback by the raves I get from guests when I serve this. It looks hard, and tastes like it must have taken a long time to make. So, they're impressed. When I admit how easy it is, everyone wants the recipe. </p> <p><strong>Here's a 1-minute video</strong> that shows you how simple it is to make these.</p> <div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;"><iframe src="https://www.youtube.com/embed/prFAzhPVZDk?rel=0" frameborder="0" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%;"></iframe></div> <p> </p> <h2><span><strong><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Pull-Apart Sticky Buns:</strong></span></h2> <p style="text-align: center;"></p> <p><strong>Step 1.</strong> Assemble the ingredients. There aren't many: sugar, pecans (chopped or whole), cinnamon, and butter. </p> <p><img title="IMG_8893.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8689.jpg" alt="IMG_8893.JPG" width="1400" height="826" /></p> <p>You'll also need 2 pounds of frozen bread dough. <span>(Any brand of frozen bread dough should work.) </span>For years, I used 2 of Rhodes' frozen 1-pound loaves and cut each partially thawed loaf into 12 pieces. That works fine. For added convenience in recent years, I've been using 24 of Rhodes' frozen dinner rolls--the exact same dough, but it's already in smaller portions and ready to use. Now <em>that's </em>speed scratching! </p> <p><img title="IMG_8900.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8688.jpg" alt="IMG_8900.JPG" width="1400" height="890" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 2. </strong>Whisk together the sugar and cinnamon.</p> <p><em>view on Amazon:</em> <a href="http://amzn.to/2zTtUNF" target="_blank">my glass mixing bowl set</a>, <a href="http://amzn.to/2yQYdED" target="_blank">small whisk</a></p> <p><img title="collage_sugarcin.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8690.jpg" alt="collage_sugarcin.jpg" width="1400" height="700" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 3.</strong> In a separate bowl, add the butter--cut it into a few pieces. Zap it in the microwave until it's melted.</p> <p><img title="collage_butter.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8691.jpg" alt="collage_butter.jpg" width="1400" height="700" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 4.</strong> Chop the pecans (or purchase chopped pecans to begin with).</p> <p><img title="collage_nuts.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8692.jpg" alt="collage_nuts.jpg" width="1400" height="700" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 5.</strong> Butter a 9x13 glass or metal baking pan.</p> <p><strong>Step 6.</strong> Sprinkle the pecans evenly into the bottom of the pan. <br />NOTE: If you have some no-nut eaters, just sprinkle the pecans over part of the pan.</p> <p><em>view on Amazon: </em> <a href="http://amzn.to/2yRiTME" target="_blank">9x13 metal baking pan with lid</a>  OR  <a href="http://amzn.to/2gHfckv" target="_blank">9x13 glass baking dish with lid</a></p> <p><img title="collage_panprep.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8693.jpg" alt="collage_panprep.jpg" width="1400" height="498" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 7.</strong> Set up an assembly line--the frozen rolls (or cut loaf pieces), melted butter, cinnamon/sugar, and pan with nuts.</p> <p><img title="IMG_8925.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8694.jpg" alt="IMG_8925.JPG" width="1400" height="931" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 8.</strong> Dip the frozen dough in melted butter.</p> <p><strong>Step 9.</strong> Roll the dough in the cinnamon/sugar mixture. Coat it well on all sides.</p> <p><img title="collage_dippingdough.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8695.jpg" alt="collage_dippingdough.jpg" width="1400" height="483" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 10. </strong>Place the dough pieces in the pan in even rows.</p> <p><img title="IMG_8934.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8696.jpg" alt="IMG_8934.JPG" width="1400" height="934" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 11.</strong> Combine the remaining butter and cinnamon/sugar. If the butter has started to harden, zap it for a few seconds in the microwave to liquefy it again. Stir it.</p> <p><img title="collage_mixbuttersugar.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8697.jpg" alt="collage_mixbuttersugar.jpg" width="1400" height="521" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 12.</strong> Spoon the mixture evenly over each piece of dough.</p> <p><strong>Step 13. </strong>Cover with plastic wrap that has been coated with cooking spray. </p> <p><img title="collage_bunsinpan.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8698.jpg" alt="collage_bunsinpan.jpg" width="1400" height="520" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 14. </strong>Let the dough rise until doubled. Here are 4 make-ahead methods to try:</p> <ul> <li>If left out, it will normally take 8 hours for the frozen sticky buns to rise in a 72 degree F room. Assemble the pan before going to bed, let it rise overnight, and it's ready to bake in the morning.</li> <li>Put the pan in the fridge to partially rise for 20-24 hours. Remove it from the fridge and let it rise for another 2-3 hours at room temperature. This is the way I prepared the sticky buns for a baby shower brunch. The brunch was at 10 am; so I assembled the pan at 8 am the morning before the brunch, covered and put it in the fridge, removed it from the fridge the next morning at 6 am and let the buns rise at room temperature until I baked them at 9 am. </li> <li>Put the pan in the fridge for 44-48 hours. That's what I did with this batch--assembled them Friday morning, baked them Sunday morning. The photos below show what the pan looked like when I took it out of the fridge after 44 hours. I let the pan warm to room temperature for 30 minutes, and it was ready to bake.</li> <li>FREEZER OPTION. You can also assemble a pan of these, cover and freeze them for up to a month in advance. I often do this before a busy holiday. Simply remove them from the freezer before you go to bed and let them rise overnight--ready to bake the next morning. </li> </ul> <p><img title="collage_bunsrisen.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8700.jpg" alt="collage_bunsrisen.jpg" width="1400" height="533" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 15. </strong>Bake for 40-45 minutes until browned and done in the center. I put a loose sheet of foil across the top during the last 10 minutes of baking, because my oven tends to over brown things. Keep an eye on yours, that may or may not be necessary.</p> <ul> <li>DONENESS TIP: For extra insurance that the center sticky buns are cooked completely but not overcooked, insert an instant-read thermometer half way inside a center bun. The internal temperature should be 190-200°F. I highly recommend my <a href="http://www.thermoworks.com/Thermapen-Mk4?tw=THEYUMMYLIFE" target="_blank">Thermapen Mk4 by Thermoworks</a>--it's fast, accurate and the choice of chefs. I use it for so much more than testing meat (or sticky buns!)--like bread, casseroles, candy, and even water. Cooking to a desired internal temperature removes any guesswork about when your food is perfectly cooked. This is one of my favorite, most-used kitchen gadgets.</li> </ul> <p><img title="IMG_3680.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8701.jpg" alt="IMG_3680.jpg" width="1400" height="771" /></p> <ul> </ul> <p>The baked buns have satisfying textures. The crusty sugar you see on top has a crunchy, streusel-type texture and taste. The butter melts down and mixes with the nuts and sugar on the bottom of the pan and makes a caramely syrup. So, they're both crunchy and gooey. </p> <p><img title="collage_bunsbaked.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8699.jpg" alt="collage_bunsbaked.jpg" width="1400" height="525" /></p> <p><strong style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant-ligatures: inherit; font-variant-caps: inherit;">Step 16. </strong>Let the sticky buns rest in the pan for 5 minutes after removing them from the oven. Then put the serving tray on top of the pan and quickly flip the tray and pan over (carefully--the pan is hot!). <span>Lift off the pan, and TA-DAH, beautiful, gooey, delicious sticky buns!</span></p> <p><img title="collage_bunsonplatter.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8705.jpg" alt="collage_bunsonplatter.jpg" width="1400" height="929" /></p> <p><img title="IMG_9145.JPG" src="https://s3.amazonaws.com/yummy_uploads2/blog/8702.jpg" alt="IMG_9145.JPG" width="1400" height="933" /></p> <p>Now all that's left is digging in and eating these gooey delights. Serve them warm--they're so much better that way. </p> <p><img title="IMG_9175edit.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8703.jpg" alt="IMG_9175edit.jpg" width="1400" height="1171" /></p> <p>These sticky buns have taken center stage on our Christmas breakfast table for 35+ years. For our family, it just wouldn't be Christmas without them. We often have them for other special occasion breakfasts and brunches, too. (In the photo below, I baked the sticky buns in a 9x13 pan and then inverted them into a larger <a href="http://amzn.to/2zUIIvA" target="_blank">10x15 pyrex baking dish</a> for serving at the table.)</p> <p><img title="2014Xmas_IMG_2815_Copy.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8449.jpg" alt="2014Xmas_IMG_2815_Copy.jpg" width="1400" height="1400" /></p> <p><strong>Want to make a smaller batch?</strong> Simply cut all of the ingredients in half to make 12 sticky buns instead of 24. You can bake 12 sticky buns in an 8x8 baking dish, 9" deep dish pie plate, or 9" round cake pan (with 2"tall sides). Reduce the baking time by 5 minutes for a smaller batch.</p> <ul> <li><em>view on Amazon: </em><a href="https://www.amazon.com/Pyrex-Square-Baking-Dish-Plastic/dp/B01E4BZ12W/ref=as_li_ss_tl?ie=UTF8&qid=1512857737&sr=8-1&keywords=pyrex+8x8+baking+dish+with+lid&linkCode=ll1&tag=thyuli01-20&linkId=9db23c1267beb184e73cba6b8fad923a" target="_blank">8x8 baking dish</a> (this has a convenient lid for when you make these ahead and store them in the fridge.)</li> </ul> <p><img title="collage_8x8pan.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8706.jpg" alt="collage_8x8pan.jpg" width="1400" height="530" /></p> <p><span>If you have leftovers (unlikely, I know), it's easy to reheat a serving of sticky buns by zapping them in the microwave for 15-20 seconds. </span></p> <p><img title="vertIMG_9157.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8704.jpg" alt="vertIMG_9157.jpg" width="1275" height="1912" /></p> <p>Make it a Yummy day!</p> <p><span style="font-family: Lobster;">Monica</span></p> <p> <a name='EmbedRecipe_65'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/65/Pull-Apart+Sticky+Buns'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/65' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Pull-Apart Sticky Buns </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: 12 2-bun servings </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>1 cup chopped pecans </li><li>2 pounds frozen bread dough -- 24 Rhodes (or similar) frozen dough dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces </li><li>1-1/2 cups sugar </li><li>1/8 cup cinnamon </li><li>3/4 cup butter, melted</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> Generously butter a 9x13 baking <a target='_blank' href='http://amzn.to/2gZlVtS'>glass</a> or <a target='_blank' href='http://amzn.to/2igBzxi'>metal</a> pan. Sprinkle nuts evenly in bottom of pan. Combine sugar and cinnamon in small bowl. Melt butter in separate bowl. Dip each roll or dough piece in butter, then in sugar mixture. Place dipped dough in pan in even rows. Mix remaining butter and sugar mixture; distribute evenly over the tops of the dough. Cover with plastic wrap that is coated with cooking spray. Let rise until doubled* and bake uncovered at 350 degrees for 40-50 minutes, until browned and done in center. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) <br/><br/>DONENESS TIP: For extra insurance that the center sticky buns are cooked completely, insert an <a target='_blank' href='http://www.thermoworks.com/Thermapen-Mk4?tw=THEYUMMYLIFE'>instant-read thermometer</a> half way down a center bun. The internal temperature should be 190-200°.<br/><br/>Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. Serve warm.<br/><br/>*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)<br/>1. Assemble the night before, leave out to rise overnight (approx. 8 hours), and bake first thing in the morning.<br/>2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.<br/>3. Assemble 44-48 hours in advance, put  in the fridge to rise. Remove from fridge and warm to room temperature for 30 minutes before baking.<br/>4. FREEZER OPTION. Assemble pan, cover and freeze for up to a month in advance. Remove from freezer before you go to bed and let them rise overnight--ready to bake the next morning.<br/><br/>FOR A SMALLER BATCH. Cut all of the ingredients in half to make 12 sticky buns instead of 24. Assemble 12 sticky buns in an 8x8 baking dish, 9" deep dish pie plate, or 9" round cake pan (with 2" tall sides). Reduce the baking time by 5 minutes. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/65' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/sticky_buns?SharePost=110'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </p> <p>This post contains Amazon and Thermoworks affiliate links.</p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/sticky_buns#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/sticky_buns'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/sticky_buns 162188814110Sun, 09 Sep 2018 13:43:26 -0600Monica MathenyGreen Bean Casserole with Bacon and Gruyere - made completely from scratch with no canned soup<img src='https://s3.amazonaws.com/yummy_uploads2/blog/8636.jpg' /><br /><p><span></span></p> <p>This is not your grandma's green bean casserole. So, if you're looking for the traditional recipe that uses canned cream of mushroom soup, canned green beans, and canned fried onions, this isn't for you. </p> <p>This green bean casserole is made completely from scratch using fresh ingredients. It's cheesy and infused with the scrumptious flavor of bacon, so it definitely fits in the "comfort food" category.  It has seriously amazing flavor and is my choice for our Thanksgiving table. So yummy!</p> <p>My recipe is adapted from a <a href="https://cooking.nytimes.com/recipes/1016946-green-bean-casserole?action=click&module=Collection%20Page%20Recipe%20Card&region=Our%2010%20Most%20Popular%20Green%20Bean%20Recipes&pgType=collection&rank=2" target="_blank">NYT green bean casserole recipe</a>. I've changed a few ingredients to lighten it up a bit (although it's still quite rich) and added a crispy onion topping to mine.</p> <p>I'll share how I prep this ahead so there's no last-minute stress in getting it ready to serve on those hectic holiday cooking days.</p> <h2><span style="text-decoration: underline;">Step-by-step photos for making</span><br />Green Bean Casserole</h2> <p> </p> <p><strong>Step 1. </strong>Assemble the ingredients:</p> <ul> <li>fresh green beans (you can use frozen in a pinch, but fresh is better)</li> <li>fresh mushrooms</li> <li>fresh thyme</li> <li>onions</li> <li>bacon</li> <li>Gruyere cheese</li> <li>full fat yogurt (may also use sour cream or creme fraiche)</li> <li>heavy cream (may also use canned evaporated milk)</li> </ul> <p><img title="collage_ingredients_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8638.jpg" alt="collage_ingredients_1.jpg" width="1400" height="535" /></p> <p><strong>Step 2. </strong>Make the crispy onion topping. I explain how in a separate post: <a href="https://www.theyummylife.com/Microwave_Onion_Strings" target="_blank">Easy Microwave "Fried" Onion Strings</a>.</p> <ul> <li>MAKE AHEAD TIP: These onion strings can be made a day ahead and stored in an airtight container at room temperature.</li> </ul> <p><img title="recipeIMG_3344.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8649.jpg" alt="recipeIMG_3344.jpg" width="1400" height="889" /></p> <p><strong>Step 3.</strong> Remove the leaves from the thyme sprig.</p> <p><strong>Step 4.</strong> Cut the bacon into 1" pieces.</p> <ul> <li><em>view on Amazon: </em><a href="http://amzn.to/2j5xjl1">my kitchen shears</a> (a great buy!)</li> </ul> <p><img title="collage_thyme_bacon.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8639.jpg" alt="collage_thyme_bacon.jpg" width="1400" height="536" /></p> <p><strong>Step 5.</strong> Snip the ends off the green beans and cut them in 2- to 3-inch pieces. Bring a big pot of salted water to a boil, add the green beans, and cook for 5 minutes. Drain them and submerge in a big bowl of iced water until cool. Drain and spread them on a kitchen towel to dry. Roll them in the towel to remove as much water as possible.</p> <p><img title="collage_beans.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8640.jpg" alt="collage_beans.jpg" width="1400" height="1192" /></p> <p><strong>Step 6.</strong> Cook the bacon in a skillet over medium-high eat until browned and crispy. Remove the bacon and drain on a paper towel.</p> <p><img title="collage_bacon.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8641.jpg" alt="collage_bacon.jpg" width="1400" height="1375" /></p> <p><strong>Step 7.</strong> Remove all but 1 tablespoon of bacon grease from the skillet and saute the mushrooms, tossing with tongs, until cooked through and browned and no liquid is left in the pan.</p> <ul> <li><em>view on Amazon:</em> <a href="http://amzn.to/2hBLJsq" target="_blank">my Oxo tongs</a></li> </ul> <p><img title="collage_mushrooms.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8642.jpg" alt="collage_mushrooms.jpg" width="1400" height="1287" /></p> <p><strong>Step 8.</strong> In a large bowl, whisk together the yogurt (or sour cream or creme fraiche), cream, thyme, salt and pepper; then add the Gruyere and cooked green beans, and mushrooms. Crumble the bacon in your hands as you add it to the bowl. Stir to combine into an even mixture.</p> <ul> <li><em>view on Amazon: </em> <a href="http://www.amazon.com/gp/product/B0000CFIS9/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000CFIS9&linkCode=as2&tag=thyuli01-20" target="_blank">wire whisk</a></li> </ul> <p><img title="collage_mixing.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8643.jpg" alt="collage_mixing.jpg" width="1400" height="1242" /></p> <p><strong>Step 9.</strong> Transfer mixture to a greased or sprayed 9x13 baking dish.</p> <ul> <li>MAKE AHEAD TIP--Casserole may be prepped to this point up to 24 hours ahead, covered, and refrigerated. Remove from fridge 30-60 minutes before baking to bring to room temperature and facilitate even cooking.</li> </ul> <p><em>view on Amazon:</em> <a href="http://amzn.to/2ydqns2" target="_blank">white porcelain 9x13 dish</a> (looks lovely on the table; fits in many toaster ovens), <a href="http://amzn.to/2jCnheQ" target="_blank">green </a><span><a href="http://amzn.to/2jCnheQ" target="_blank">silicone casserole cover</a>,</span> <a href="http://amzn.to/2ydMX3W" target="_blank">Pyrex 9x13 dish with lid</a>, </p> <p><img title="collage_casserole.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8644.jpg" alt="collage_casserole.jpg" width="1400" height="598" /></p> <p><strong>Step 10.</strong> Bake uncovered until hot throughout and lightly browned, 30 to 40 minutes.</p> <p><img title="PicMonkey_Image.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8645.jpg" alt="PicMonkey_Image.jpg" width="1400" height="1140" /></p> <p><strong>Step 11. </strong>Sprinkle crispy onion strings on top.</p> <p><img title="vert_wm_IMG_3368.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8646.jpg" alt="vert_wm_IMG_3368.jpg" width="1400" height="2101" /></p> <p>Now enjoy! It's such a winning combination of flavors and textures.</p> <p><img title="square_wm_IMG_3394.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8648.jpg" alt="square_wm_IMG_3394.jpg" width="1400" height="1400" /></p> <p>Leftovers reheat well, too. </p> <p><img title="square_wm_IMG_3402.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8647.jpg" alt="square_wm_IMG_3402.jpg" width="1400" height="1400" /></p> <p>Make it a Yummy day!</p> <p><span style="font-family: Lobster;">Monica</span></p> <p><span> <a name='EmbedRecipe_480'></a> <div style='background-color:#e5e5e5; border:1px solid #EDE4F1; padding:8px; margin-bottom:10px; font-size:.8em; line-height:1.3em;'> <div style='float:right;'> <a href='http://www.theyummylife.com/recipes/480/Green+Bean+Casserole'><img src='http://www.theyummylife.com/i/icons/link.png' class='NoFullWidth' border='0' alt='Link directly to this recipe' title='Link directly to this recipe' class='NoMobile' /></a> <a href='http://www.theyummylife.com/recipes/print/480' target='_blank'><img src='http://www.theyummylife.com/i/icons/printer.png' class='NoFullWidth' border='0' alt='Print this recipe' title='Print this recipe' /></a> </div> <div style='color:#00809F; font-weight:bold; font-size:1.3em;line-height:1.3em;'> Green Bean Casserole </div> <div style='color:#999999; margin-top:4px; margin-bottom:10px; padding:5px 0px; border-top:1px solid #cccccc; border-bottom:1px solid #cccccc;'> By Monica              Servings: 8-10 servings </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px;'> Ingredients </div> <div style='padding-left:10px;'> <ul style='padding-left:20px; margin:0px;'><li>2 pounds fresh green beans, trimmed and cut in 2-3" pieces </li><li>6 slices bacon, cut in 1-inch pieces </li><li>1/2 pound (8 oz) mushrooms, sliced </li><li>1 cup full fat Greek yogurt (may substitute sour cream or creme fraiche) </li><li>1/3 cup heavy cream (may substitute canned evaporated milk) </li><li>1 teaspoon fresh thyme leaves </li><li>1 teaspoon salt </li><li>1/2 teasoon pepper </li><li>6 oz. Gruyere, shredded (2 cups) </li><li>FOR TOPPING: </li><li>crispy onion strings--full batch of recipe at https://www.theyummylife.com/recipes/481</li></ul> </div> <div style='color:#999999; font-weight:bold; margin-bottom:5px; margin-top:20px;' class='RecipeDirectionsHeader'> Directions </div> <div style='padding-left:10px;'> Preheat oven to 375 degrees. Grease or spray a 9x13 baking dish and set aside.<br/><br/>Bring a large pot of water to a boil, add 1 tablespoon salt and green beans. Boil for 5 minutes and immediately transfer to bowl of ice water; cool completely. Drain and spread on kitchen towel to dry. Roll in towel to remove as much water as possible.<br/><br/>Add bacon to large skillet and cook on medium high until browned well on both sides. Remove bacon and drain on paper towel; remove all but 1 tablepoon bacon grease from skillet. Add mushrooms and cook for 5 minutes until browned, tossing with tongs periodically.<br/><br/>In large bowl, whisk together yogurt, cream, thyme, salt and pepper. Add green beans, bacon (crumbled in your hand as you add it), mushrooms, and Gruyere; stir until evenly combined.<br/><br/>Transfer mixture to prepared baking dish. Bake uncovered for 30 to 40 minutes until hot in center and lightly browned.<br/><br/>While casserole bakes, make crispy onion strings. Sprinkle evenly over top of baked casserole before serving.<br/><br/>MAKE AHEAD TIPS:<br/>--Casserole may be prepped up to 24 hours ahead, covered, and refrigerated. Remove from fridge 30-60 minutes before baking to bring to room temperature and facilitate even cooking.<br/>--Crispy onion strings may be made a day head and stored in a sealed container.<br/><br/>Adapted from New York Times Green Bean Casserole recipe. </div> </div> <table width='100%' cellspacing='0' cellpadding='0'> <tr> <td align='left' width='49%'> <a href='https://www.theyummylife.com/recipes/print/480' target='_blank'><img src='http://www.theyummylife.com/i/print_big_2.png' nopin='nopin' border='0' alt='Print this Recipe' title='Print this Recipe' height='145' width='280' /></a> </td><td width='2%'> </td><td align='right' width='49%'> <a href='http://www.theyummylife.com/Green_Bean_Casserole?SharePost=472'><img src='http://www.theyummylife.com/i/share_2.png' nopin='nopin' border='0' alt='Share this Recipe' title='Share this Recipe' height='145' width='280' /></a> </td></tr></table> </span></p> <p><span>More Thanksgiving recipes that may interest you:</span></p> <ul> <li><a href="https://www.theyummylife.com/Best_Roast_Turkey" target="_blank">Step-by-Step Guide to the Best Roast Turkey</a></li> <li><a href="http://www.theyummylife.com/Make_Ahead_Turkey" target="_blank">How to Make Ahead and Reheat Turkey</a></li> <li><a href="https://www.theyummylife.com/Soft_White_Dinner_Rolls" target="_blank">The Best Soft White Dinner Rolls</a> (make-ahead option)</li> <li><a href="http://www.theyummylife.com/Turkey_Neck_Giblet_Broth" target="_blank">Quick & Easy Turkey Neck & Giblet Broth</a></li> <li><a href="http://www.theyummylife.com/Cornbread_Stuffing_Bundt_Pan" target="_blank">Cornbread Stuffing in a Bundt Pan</a></li> <li><a href="https://www.theyummylife.com/Best_Turkey_Gravy" target="_blank">The Best Turkey Gravy</a> (from pan drippings)</li> <li><a href="http://www.theyummylife.com/make_ahead_turkey_gravy" target="_blank">Make-Ahead Turkey Gravy</a></li> <li><a href="http://www.theyummylife.com/slow_cooker_mashed_potatoes" target="_blank">Slow Cooker Mashed Potatoes</a></li> <li><a href="http://www.theyummylife.com/Cornbread_Stuffing" target="_blank">Make-Ahead Cornbread Stuffing</a></li> <li><a href="http://www.theyummylife.com/cranberry_ginger_pear_relish_and_cranberry_sauce" target="_blank">Classic Cranberry Sauce and Cranberry Relish</a></li> <li><a href="https://www.theyummylife.com/Autumn_Salad" target="_blank">Best of Autumn Salad</a></li> </ul> <p><span><br /></span></p> <p><span><img title="nutritionlabel_1.jpg" src="https://s3.amazonaws.com/yummy_uploads2/blog/8651.jpg" alt="nutritionlabel_1.jpg" width="310" height="675" /><br /></span></p><br /><br /> <div style='border:1px solid #999999; padding:5px; background-color:#eeeeee; '> <a href='http://www.theyummylife.com/Green_Bean_Casserole#CommentsSection' style='font-size:16px; font-weight:bold;'>Comment on this post</a> <br /> <a href='http://www.theyummylife.com/Green_Bean_Casserole'>View this post in your browser</a> | <a href='https://www.theyummylife.com'>Go to The Yummy Life Home Page</a> </div> <br /><br /><br />http://www.theyummylife.com/Green_Bean_Casserole 162188814472Sun, 09 Sep 2018 13:43:26 -0600Monica Matheny

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Wendy’s(™) Summer Berry Chicken Salad

Today’s secret recipe will show you how to make the Summer berry chicken salad that’s served at Wendy’s.  This easy to prepare salad has mixed greens, strawberries, blackberries, sliced chicken and feta cheese with a blackberry vinaigrette.  To save time you can use leftover chicken you may have from a previous meal.

Enjoy!

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Wendy’s(™) Summer Berry Chicken Salad Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 chicken breast 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder 1/4 teaspoon dried parsley 2 teaspoons vegetable oil 4 ounces lettuce mix 1/4 cup blackberries, washed 1/4 cup sliced strawberries 1 tablespoon feta cheese 5 or 6 pieces of dried apple chips Marzetti® Simply Dressed® Light Blackberry Vinaigrette

Season chicken breast with salt, pepper, garlic powder, and dried parsley. Place a small skillet over medium heat. Add vegetable oil to the skillet. Allow the pan to get hot, the oil should almost smoke, add the chicken. Cook chicken on each side for 5 to 7 minutes or until the chicken is done. Remove chicken from skillet. Allow the chicken to rest about 5 minutes before slicing into bite sized pieces.

In a large bowl add salad, blackberries, sliced strawberries, feta cheese, and apple chips. Add cut up pieces of chicken to the salad. Pour over Marzetti® Simply Dressed® Light Blackberry Vinaigrette as you desire.

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Until Next Time… Be Well!

Kind Regards,

Ron

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Spinach Frittata with Bacon and Cheddar

<![CDATA[ .tasty-recipes-quick-links text-align:center; .tasty-recipes-quick-links a padding: 0.5rem; ]]>

Make a crowd-pleasing spinach frittata in 30 minutes with delicious fillings like bacon, broccoli, and cheddar cheese. It’s hearty and healthy, great to reheat for quick breakfasts, with 235 calories or 3 WW points per serving.

There are three big reasons why you would want to make a frittata over, say, an omelet or a scramble. One is that you want to feed a group. Two is that you want leftovers—for quick breakfasts you can re-heat on busy weekday mornings (and what is a frittata but a giant omelet after all). Three is that you want a recipe that will use up all the odds and ends that are about to turn south in your fridge.

Reason #3 is the real driving force behind my frittata-making. Here, I’ve made a fluffy egg frittata to serve 6 with some of my favorite fillings: spinach, bacon, broccoli, and cheddar cheese. For ease, I use a 6-ounce bag of baby spinach and a microwaveable bag of frozen broccoli. Like all frittata recipes, it starts on the stovetop and finishes cooking in the oven.

How to Make a Spinach Frittata:

In a large bowl, whisk 10 eggs, ¼ cup whole milk, salt, pepper, and ¾ cup of shredded cheddar cheese. In a 10-inch skillet (a good size for a thicker frittata), cook 6 slices of bacon until crisp, then transfer the slices to a plate. Drain off most of the fat and use it to sauté the spinach until it begins to wilt. Crumble the bacon and return it to the skillet along with steamed broccoli and the egg mixture. When the eggs just begin to set around the edges of the pan, move it to the oven and bake until set, about 25 minutes. Let it cool for 5 minutes and then cut into wedges and serve it hot or at room temperature.

Frittata Tips:

Cook your veggies first. Raw vegetables are wonderful, but not in frittatas because they’ll release their moisture into the eggs as the frittata cooks, making for a watery dish.   

Using full-fat dairy (whole milk, half and half, or heavy cream) yields a fluffier, creamier frittata. The frittata will still work if you use skim milk or almond milk, but it might have a spongier texture.

An oven-safe nonstick skillet or cast iron pan (which is naturally nonstick) is crucial since you’re starting your frittata on the stove and transferring it to the oven to finish cooking. A stainless steel pan can work, but you’ll want to use a generous amount of oil or butter to ensure that the eggs and veggies don’t stick.

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Spinach Frittata with Bacon and Cheddar

Make a crowd-pleasing spinach frittata in 30 minutes with delicious fillings like bacon, broccoli, and cheddar cheese. It’s hearty and healthy, great to reheat for quick breakfasts, with 235 calories or 3 WW points per serving.

Author: Andie Mitchell

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 minutes

Yield: 6 servings

Category: Breakfast

Method: Baking

Ingredients

10 large eggs ¼ cup whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ¾ cup (3 ounces) shredded cheddar cheese 1 cup chopped broccoli (florets and stems are fine) 6 slices bacon 1 6-ounce bag baby spinach

Instructions

Preheat the oven to 350 degrees F. In a large bowl, whisk the eggs, milk, salt, pepper, and cheese.

In a medium microwave-safe bowl, combine the broccoli and a few tablespoons of water. Cover with plastic wrap and microwave until tender, 4-5 minutes. Drain the broccoli and set aside.

In a 10-inch oven-safe nonstick or cast iron skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat. Add the baby spinach and cook, stirring frequently, until the spinach has just begun to wilt and turned bright green. Crumble the bacon and add it to the skillet along with the steamed broccoli and stir to mix everything together. Turn down the heat to low, add the egg mixture, slightly jiggling the pan to allow the eggs to fill in between the veggies and bacon. Let cook until the eggs are beginning to set around the edges of the pan, about a minute. Transfer the skillet to the oven and bake until the eggs are puffed and just set but when you shake the skillet the center still has a slow jiggle to it, 22 to 25 minutes.

Remove from the oven and let stand 5 minutes. Cut into 6 wedges. Serve hot or at room temperature.

Notes

1 serving: 3 WW Freestyle Points

Nutrition

Serving Size: 1 slice

Calories: 235

Sugar: 1g

Sodium: 379mg

Fat: 17g

Saturated Fat: 7g

Carbohydrates: 3g

Fiber: 1g

Protein: 17g

Cholesterol: 329mg

Did you make this recipe?

Tag @andiemmitchell on Instagram and hashtag it #andiemitchell

Source: http://www.andiemitchell.com/spinach-frittata-with-bacon-and-cheddar/

[activekidney73-blog]

Cheese and Wine Pairings! Yes, There’s Rosé.

Cheeeeeese! Say cheese. Say wine. Wait, don’t say anything, your mouth is full.

So as you well know, last week we traveled south to visit lake houses, new houses, old friends, all the family, so many gremlins, a few pets, and I took cheese BECAUSE THAT IS WHO I AM. (much to Aaron’s chagrin.)

You also know of my borderline problematic obsession with Roth cheeses. I ALWAYS have Roth cheese in my fridge and/or mouth. But usually I’m cooking with the cheeses, rather than a full-on unruly nibble fest.

You’re like, “Could have gone all day without saying that last part, Bev.”

So I thought it might be a gas (not to be confused with, “I have gas.”) to host a simple cheese and wine pairing on our trip with my sis, her huzbee and mine, who absolutely hates cheese.

I’m smart like that.

Wanting to keep it simple, but slightly adventurous, I stuck with three cheeses, and three wines. A hard, a soft, and a stinky – with a white, a bubbly and a rosé. Obviously a rosé.

Let’s start with the Grand Cru!

Grand Cru is divine. Probably my favorite of all the Roth cheeses. Award-winning and sought after by the MASSES, it’s not hard to see why this is such a staple among cheese lovers. It’s not intensely hard like a parm, or a pecorino. It has heft to it, yet it breaks up nicely if you twist the block in your hands ever so slightly. The flavors are similar to a gruyere, in that classic alpine-style with nutty undertones, but smooth and mellow. Roth has three different varieties of Grand Cru – so if you can find all three, you must inhale all three. (I get mine at most grocery stores! Even Trader Joe’s has it. Boom.)

Next up – the HAVARTI.

Okay, Roth kills it at the havarti game. It’s unreal to me what this company can do with typically underrated cheese. CREAMY beyond legal description, but still holds up on the tongue with such gutsy freshness and depth of flavor. They have four versions, and you will not live your life to the fullest if you don’t devour them all. While the original is tried and true, my personal fave is the jalapeno! Remember when I did this with it? Yeah. You’re welcome.

Okay, and finally – the boldest of all – THE MONROE.

Hoooooly cow. When I say it’s a stinky cheese (<–which is a good thing), I ain’t messin’ around. DOUBLE CREAM, SOFT RIPENED, this handcrafted wheel should have its own Facebook page. I’m not going to lie, it’s intense. Definitely created for those cheese lovers who crave that beloved “dirty sock” scent, but satisfyingly creamy on the tongue. Slightly buttery, with a hint of distant citrus, it’s one of those cheeses that you get past the nostril assault, and then you dive in.

This is not a cheese. It’s a rite of passage for cheese adventurists.

Enter at your risk!

But do enter. IF YOU DAAAAARE.

Here’s Aaron telling us that if we make him eat even a single atom particle molecule of cheese he will throw us individually down a water well with a giant wheel of rotting donkey tails tied to our ankles.

The man despises cheese. This is my life.

Here’s Adam Pally, I mean JFK Junior,  I mean my brother-in-law Dustin going in for the Grand Cru.

AGAIN.

Like, over and over and over. Geez, D. Stop hogging it.

So the wine! This is the thing about wine and cheese pairings. Anything goes. I learned this on a wine trip I took to Washington wine country last fall. So that makes me an expert. In my head.

This is what you do! SPECIFICALLY. Or else your hair follicles will be haunted with oak mites for the next 17 years.

You put a piece of cheese in your mouth, and take a small swizzle of wine immediately after. Swish and swosh the wine around in your mouth, WITH THE CHEESE still in there, and see what happens. See what flavors pop. How do you feel? Do you want to climb mountains? Sing from the treetops? Make out with a sloth? There’s your pairing.

My favorite combo, and we all agreed, went down like this:

The rosé (dry! always dry. never sweet. never ever ever) was BEAUTIFUL with the Grand Cru. Just wonderful.

The Sauvignon Blanc was FLAWLESS with the lusciously creamy Havarti. Simply stunning.

And the bubbles were this unexpectedly incredible partner to the Monroe. Added balance to that yummy stank, yo.

But try them all mix and matched with the different cheeses, and see what you think!

Do you ever do wine and cheese pairings? This kind of thing puts wind my sails, so I’d love to know how willy nilly you get with it. Also, baby cornichons and a good grainy mustard make for a delicious addition to cheese boards. And thinly-sliced meat! And your face. Natch.

This is my sister Barbara’s pretty hand reaching in for the GRAPE I WAS ABOUT TO GRAB.

Thanks, Bar.

Also, I’m including this photo in this post because a) I actually love it want it to live somewhere! and b) my sis has a PORTRAIT feature on her phone, and I don’t. How do I get it? Get a new phone slash life? On it.

(This post is definitely in partnership with Roth Cheese, but all opinions and cheese snarfings are totally my own. We coo?)

Source: http://bevcooks.com/2018/08/cheese-and-wine-pairings-yes-theres-rose/

[activekidney73-blog]

Happy Mother’s Day!!

Happy Mother’s Day to all the great mothers out there!

As you know, this Sunday is the big day! I’m sure you are in the midst of planning something special for Mother’s Day. Now that Spring is officially here and the weather has been great here in San Diego, I think a fun idea is to celebrate with a picnic. It’s an easy and simple way to enjoy the abundant sunshine and fresh air. My grandkids especially enjoy picnics because they can run around and use up their energy! We enjoying playing frisbee, soccer, and most importantly munching on delicious treats. When my grandkids get together there is always the sound of laughter. It means so much to me that I get to watch them. It’s the best excuse to bring the family together.

Here are some ideas of delicious munchies to bring to a picnic:

Puries rolled with Chatpate Aloo (spicy potato):

You can pair the above with a variety of chips, cookies and fruit. I also like to bring homemade lemonade to cool off.

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Source: http://www.manjulaskitchen.com/happy-mothers-day/

[activekidney73-blog]

Sweet Pumpkin Seed Crumbles ♥

Crunchy clumps of oats and pumpkin seeds, more akin to a nut brittle than a breakfast-y granola. Honey-sweetened ... you can actually taste the honey that sweetens and binds the clumps! Seasonal, Absolutely Perfect for Fall. Great for Meal Prep.

Hello, October ... in some circles also known as Pumpkin Month, that precipitous head-first dive into the internet's obsession with all things pumpkin. But it's fun, yes?! (And heaven knows, we can certainly use an apolitical distraction.) I hardly know where to start, except, well, with my already burgeoning collection of pumpkin recipes, where a surprising number fall into the "savory" category. That said, it's the everyday pumpkin pancakes and muffins and donuts and quick bread which garnered the biggest smiles when I took a table poll last week. Go figure.

And because there are oats in Sweet Pumpkin Seeds Crumbles, you might even call this a granola. But I already have a recipe for Pumpkin Granola that employs the moisture in pumpkin purée and the warmth of autumn spices for a seasonal but still-traditional granola.

But these? These are Sweet Pumpkin Seed Crumbles, more akin to Turkish Sesame Candy or an almond brittle than either Pumpkin Granola or the house recipe for granola, Homemade Granola with Almonds & Apricots.

In fact? Sweet Pumpkin Seed Crumbles are not a "breakfast" granola at all. Instead, they're one of those "extras" that I meal prep and for the third year now, find ever so easy to find uses for during these last months of the year. (The rest of the year? The light and airy Maple-Glazed Pecans, so-so good!) I just love that bit of slightly sweet crunch for:

A bowl of butternut squash soup or a fall salad, just a sprinkle on top makes all the difference Some sautéed fruit, maybe atop morning oatmeal or creamy custard or baked apples A charcuterie platter A simple scoop of ice cream

RECIPE for SWEET PUMPKIN SEED CRUMBLES

Hands-on time: 10 minutes Time to table: 45 Makes about 4-1/2 cups

Just six ingredients!

4 tablespoons (60g) salted butter, melted 1/4 cup (50g) dark brown sugar 5 tablespoons (100g) honey 2 cups (220g) old-fashioned oatmeal (uncooked oats, not quick, not instant) 2 cups (220g) raw pumpkin seeds (pepitas) 1/4 teaspoon table salt

Heat oven to 350F/180C. Line a baking sheet with parchment. (FYI, a silicone liner makes for easier clean-up but I recommend parchment because the Crumbles turn out too sticky on silicone.)

In a large, microwave-safe bowl, melt the butter in the microwave in 15-second increments. Stir in the brown sugar to cool down the butter, then the honey. (Doing the brown sugar first helps prevents the honey from seizing up when it hits the warm butter, that's #ExperienceTalkin. If you take the time to cool the melted butter, order isn't important.) Stir in the oats and pumpkin seeds, really turning the mixture with a spatula or spoon to coat the oats and pumpkin seeds evenly; take a little time here, it makes a difference.

Spread the mixture evenly across the lined baking sheet. Bake until golden, about 20 – 25 minutes, stirring after 10 minutes and 20 minutes.

Remove from the oven but do not stir for 5 – 10 minutes – but don't let the Crumbles cool much longer before breaking up, they'll be hard to break apart into pieces.

MAKE-AHEAD Sweet Pumpkin Seed Crumbles keep for several weeks, just store them in a tight container in the fridge.

ALANNA'S TIPS & KITCHEN NOTES TIMING The timing on this recipe is a little tricky, it took me a few tries to get it right in my oven, yours could be slightly different. First, the oven timing. You want the oats to turn golden, the pepitas change only slightly. In my oven, that means 22 minutes (specifically, 10 minutes + stir + another 5 minutes + check + another 5 minutes + check + usually another 2 minutes). Second, cooling time, after finishing in the oven. Stir too soon and the clumps won't firm up. Stir too late and the sheet will be rock hard. For me, the magic point is somewhere between 5 and 10 minutes. SORGHUM I keep meaning to try sorghum instead of honey, I have the idea it would be fabulous and oh-so-midwestern!

NUTRITION INFORMATION Per Quarter Cup: 159 Calories; 8g Tot Fat; 3g Sat Fat; 6mg Cholesterol; 53mg Sodium; 17g Carb; 2g Fiber; 8g Sugar; 6g Protein. WEIGHT WATCHERS WW Old Points 3.5, WW PointsPlus 4, WW SmartPoints 6, WW Freestyle n/a

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Brasserie, one of the St. Louis restaurants from James Beard chef Gerard Craft, as published in my column in the St. Louis Post-Dispatch, St. Louis restaurant recipes here.

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QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

honey oatmeal pumpkin seeds (pepitas)

MORE FAVORITE PUMPKIN RECIPES

~ My Favorite Pumpkin Recipes ~

~ Pumpkin Corn Bread ~ ~ Pumpkin Bars ~ ~ Honey Pumpkin Pie ~ ~ more pumpkin recipes ~ from A Veggie Venture

~ Pumpkin Spice Lattes ~ ~ Homemade Kabocha Squash "Pumpkin" Purée ~ ~ Pumpkin Cheesecake Bars ~ ~ Autumn Pumpkin Bread ~ ~ Perfect Whole Wheat Pumpkin Muffins ~

~ more pumpkin recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Noodles with Sour Cream Spinach with Nutmeg Easy Sweet Pepper Soup Rich Tomato Orange Soup Survivor Soup Broccoli & Tomato Thai Curry Spicy Carrot Puree with Harissa Pumpkin Bars Sautéed Okra & Garlic Smoked Scallops with Zucchini Ribbons One-Skillet Cauliflower with Cheese Pumpkin Dip Supper Casserole with Pumpkin & Green Chile Cornbread Topping () My Favorite Way to Roast Beets () Favorite Pumpkin Recipes () Roasted Whole Red Onions with Sweet Potatoes & Rosemary Chocolate Zucchini Cake with Orange Fresh-Tomato Chili

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2018

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/10/sweet-pumpkin-seed-crumbles.html