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chairfreon5-blog · 6 years ago

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20 Vegetarian Dinner Recipes That Everyone Will LOVE!

An all-star collection of vegetarian dinner recipes that are easy to make, totally reliable, and mega-delicious!

Looking for some fresh, feel-good, easy dinner ideas lately? And to be more specific, maybe some easy vegetarian dinner ideas?! That your loved ones will actually, truly, look-forward-to, go-back-for-seconds, not-even-miss-the-meat, request-again-and-again love?!?

I’ve totally gotcha covered today. ♡

Meet…this crazy-delicious collection of the most popular vegetarian recipes here on Gimme Some Oven. It’s full of go-to easy dinner recipes that are perfect for busy weeknights now that kids are heading back to school. Or, if you’re working on your meal planning game, perfect for prepping ahead of time for busy weeks ahead. (Plus many are freezer-friendly too!)

From some of my favorite vegetarian soup recipes, to simple pastas and noodles galore, to meatless enchiladas and tacos, to my favorite breakfast-for-dinner migas, to the most comforting vegetarian pot roast I know…this list of easy vegetarian recipes is full of winner winner dinner ideas that are perfect if you’re trying to eat less meat, or are already enjoying a plant-based diet on the regular. And true to Gimme Some Oven style, these dinner recipes all totally easy, totally reliable, and totally do-able. And of course, totally delicious.

Let’s get to cookin’!

Lemony Lentil Soup

“Great twist on a basic lentil soup. Perfect seasoning, rich and delicious flavor. Being quick and easy to make is just a bonus! Thanks for a terrific recipe.” ~Betsy

Roasted Cauliflower Enchiladas

“Omg, these were AMAZING! We used lentils instead of black beans and there were zero leftovers. Our family devoured them. ;)” ~Emily

Cold Sesame Peanut Noodles

“I read your post last night and made the recipe this morning! Followed the basic recipe, used a food processor to shred up the veggies and had crunchy peanut butter on hand for in the sauce, which is so delicious. Sriracha and fresh lime on the side. Next time I’d like to get creative with your ways to change up the recipe. This is so good I will likely eat it for breakfast, lunch and dinner until it is gone! Thank you!” ~Lora

The BEST Black Bean Chili

“I try a lot of blog recipes and am usually not impressed. This one was an absolute winner! Used the crockpot instructions. I did soak my beans overnight before putting into the crockpot. For Trader Joe’s shoppers, I found the Salsa Verde, Roasted Red Peppers, and Fire Roasted tomatoes there. It was my secret vegan dinner for the week. How long do I have to wait until I can make it again?” ~Misty

Creamy Rosé Pasta with Roasted Tomatoes

“I made this recipe and it was super easy and FANTASTIC. Every one of the picky roommates could eat it! So good.” ~Vi

Mushroom Stroganoff

“This is everything I didn’t know I needed in my life! Beef stroganoff was one of my favourite meals from my mom growing up but finding a good vegetarian alternative has been difficult. This version was easy to make, packs full of flavour, and the perfect comfort meal. Thank you!” ~Jackie

Roasted Cauliflower, Chickpea and Arugula Salad

“OK made this, loved it soooo much!!! That roasted cauliflower and roasted chick peas were the best thing ever!! I made it for my husband and myself for dinner last night, had a sandwich baggie of the cauliflower and chickpeas and pine nuts left over, and just now stood at the sink and ate those for lunch. Seriously, the best! Shared the recipe with two of my friends this morning and told them they have to make it. Make it, I tell you make it, you will love it!!” ~Jayne

Quinoa Tortilla Soup

“So much easier than I was expecting! Since discovering, I’ve made this recipe several times, including for a few potlucks and it always gets rave reviews! So delicious! Thanks for sharing.” ~Nettie

Curried Satay Veggie Bowls

“I made this last night and was very impressed! I assumed it would be good, but I was not prepared for just how delicious it would be. It will definitely become a regular meal in our home. Thank you!” ~Kara

Chai Butternut Squash Soup

“Wow! A soup so good my four year old son is devouring it! I could have eaten the whole pot tonight. A new family favorite!” ~Valerie

Cacio e Pepe

“I’ve made other cacio e pepe recipes before, but this one was the absolute best. Such a simple meal, but SO flavorful. Thanks for posting this after your IG story, Ali!” ~Leah

Roasted Cauliflower and Black Bean Tacos

“That was excellent, just made it tonight, it was wonderful. Bonus: I made more of that delicious sauce, so can put it with chickpeas later this week, and have more refried beans so halfway to more tacos or burrito bowls. Thanks!” ~Maria

Portobello Pot Roast

“As soon as this hit my email I started craving it. Had it for dinner tonight and it was sooo good! My husband had 3 bowls. Can’t wait for my lunch leftovers tomorrow.” ~Alaina

The BEST Fried Rice

“I feel like I cannot overstate how much I love this recipe. I have made it five times now and even with creative variations it still turnes out amazing! I probably annoy my firends with with how often I’m preaching the virtues of the amazing fried rice I found on Pinterest.” ~Christopher

Cajun Corn Chowder

“Made this last night to enjoy for lunch today. SO GOOD. Made it exactly as written and added some Crystal hot sauce as a “garnish” to take the heat up a notch. I can’t believe it’s vegan! Thanks a million for the great recipe. Love this site.” ~Maura

The Best (and Easiest!) Migas Recipe

“I LOVE Migas! Yes, they are perfect for leftover tortillas or chips. I usually wind up making them very much like this when I have leftover fried corn tortillas from chilaquiles. SO good for the next day. This is great!” ~Mike

Herb-Lovers Lemony Orzo Salad

“I made this tonight, and it was so fresh and amazing. There’s lots of room for improvising and adding veggies and herbs you love.” ~Caroline

Pasta with Caramelized Sweet Potatoes and Kale

“We made this last night and it was 🌟🌟🌟. Thanks for another great recipe!” ~Kelsey

Easy Thai Curry Hot Pot

“This looks amazing! Also, way less complicated than I thought hot pot recipes would be. Can’t wait to try it with my girlfriends!” ~Michelle

Authentic Gazpacho

“Made this on Sunday and it was amazing! We were actually in Portugal recently and I had gazpacho for the first time and immediately wanted to remake it back home, then literally the next day you posted the recipe! I love that you use all tomatoes, no broth or water like other recipes I saw. It was so delicious and refreshing!” ~Stephanie

For more easy dinner ideas…

…feel free to check out our full collection of Vegetarian Recipes here on Gimme Some Oven. Or as always, feel free to browse our entire collection of Recipes to bookmark some new faves as well. Happy cooking, everyone!

posted on August 16, 2018 in Entrees / Main Dishes, Vegetarian

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Source: https://www.gimmesomeoven.com/vegetarian-dinner-recipes/

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chairfreon5-blog · 6 years ago

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Easy 4 Ingredient Hatch Chile Salsa Verde

Every year around summer I get a little bit sad because summer means the year is half over and where did the time go? Besides Steph, one of the things that help me get over my summertime sadness is the onset of Hatch chile season. If you live anywhere in the southwestern United States, including California, you’ll undoubtedly know about these guys, and see signs everywhere that declare Hatch chile season is here, it’s now or next year!

Hatch chiles are to New Mexico what Parmigiano Reggiano is to the Italians: the king of peppers and a symbol of pride. The smoky spicy garlicky flavor of a good Hatch chile can’t be found in any other pepper, and as a self described pepperhead, I really feel like it’s one of the best peppers on the planet. Not necessarily the spiciest, but one of the tastiest.

So what do you put this salsa verde on? Everything. It can be a condiment, a seasoning, or a sauce. We’ve used it to make Hatch chili (chili with an i, aka a stew), Hatch chile tacos, Hatch chile chicken thighs, and soon if I have my way, Hatch chile porchetta sandwiches. This recipe looks – and is – super simple but it’s also super tasty and well tested and refined. I’m assuming it’s probably the standard way everyone makes this salsa verde, because it can’t get any simpler than this.

Left to right: spicy Hatch chile, mild Hatch chile, Anaheim chile, serrano, Thai chili

What should you do if you can’t access Hatch chiles or you have a hankering for this and it’s not in season? If you can get Anaheim peppers at your local grocery store, they are actually genetically almost the same pepper. The only difference is the terroir of New Mexico’s incredible soils, and the spice level. Anaheims came about because a California native moved to New Mexico and loved New Mexico Chiles so much he brought them back home to plant.

We went out of our way to buy some Anaheims even though Hatch chiles are in season. I needed a lot of will power not to just buy more Hatch chiles instead, but we needed to test our theory. After careful research (aka lots of eating raw and roasted Hatch and Anaheim peppers) I would say that Anaheims + a green thai chili = 85% as good as a Hatch chile. That’s an entirely made up stat, but it feels right. The flavor difference is not that pronounced, mostly you are missing the smokiness and the heat from the Hatch chiles. I won’t put this in the recipe, but essentially if you don’t have Hatch chiles, substitute with 4 anaheims and some serrano or thai chili to up the heat index.

PS, If you’re ever out in Moab, UT, the best salsa verde I’ve had in a restaurant was at Moab Diner. I would literally drive across the desert again for that stuff.

Easy 4 Ingredient Hatch Chile Salsa Verde Recipe

Makes 2 cups Prep time: 2 minutes Cook time: 18 minutes Total time: 20 minutes

1 cup Hatch chiles (about 4)

1 pound tomatillo

6 garlic cloves

1 cup cilantro (about half a bunch)

Set your oven to broil.

Remove tomatillo lanterns. Wash and dry your tomatillos and Hatch chiles.

Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF.

Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos, along with cilantro, garlic, and a pinch of salt to a blender and set aside.

Remove the chiles from the bag and peel them. It’s not necessary but highly suggested that you also seed them with a small spoon. Once the chiles have been peeled and seeded, put them in the blender and puree well.

Source: http://iamafoodblog.com/easy-4-ingredient-hatch-chile-salsa-verde/

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chairfreon5-blog · 6 years ago

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Braised Short Ribs with Red Wine, Tomatoes and Rutabaga

I’m convinced that big chunks of root vegetables are the perfect complement for rich, hearty winter stews—they absorb all their juices like savory sponges while adding to the complexity of the sauce. Even if nontraditional, they can make a stealthy starring role in such venerable cold-weather, long-cooked staples as cassoulet—with or without the addition of meat. Or wine-braised short ribs.

You have to appreciate root vegetables’ herbal, rooty flavors which can tend toward bitter—especially in the case of the turnip. Rutabagas cook to a milder balance of that bitter and sweet, and might be one of the most underrated of the root vegetable bunch. With a pale orange and purple-blushed skin (usually), it can be hard to distinguish one from a turnip. It might be even mistaken for a smoother celery root. But once you cut into one, a rutabaga’s flesh is unmistakably orange-sherbet orange. And it stays much the same color, if translucent, once cooked.

Celery, onion and a cold storage-kept rutabaga

A penchant for rutabagas was echoed recently by a home cook whom I greatly admire—Alana Chernila, when she came on Eat Your Words to talk about her latest book, Eating From the Ground Up. She said that just seeing a pile of rutabagas in the winter would inspire her to make shepherd’s pie. While I’ve never made that particular connection, I can understand it fully. With their intensity of flavor, you can pair rutabagas with the biggest, heartiest meats (and the most full-bodied of red wines).

The rutabaga is peeled and chopped to meaty pieces

I usually don’t go for the most unctuous, marbled cuts of beef for stews (figuring the leanest, toughest cuts are going to become fork-tender once you stew them long enough, anyway). But short ribs are such a classic for winter braises, and having been served these by friends, I wanted my turn. The richness of the meat definitely helped mellow the rutabagas. I added some tomatoes to bring acidity into the mix, and dry red wine to blanket it all with mahogany.

Short ribs before getting browned as the stew’s first step

Just before deglazing the pot with red wine

No carrots needed here, although you can certainly add them if you’d like. The rutabagas served as the replacement for these classic stew roots in my mind. Some celery, onion and leek (or one or the other allium) and lots of garlic were softened to begin. Dried herbs like rosemary, thyme and bay leaves, or a mixture of them such as herbes de provence, were sprinkled in before it all took a long simmer in the oven. After an hour or two, any short rib bones will bob to the surface once you stir the pot. An hour or so longer, the stew will be done.

The stew bubbles at a low simmer covered for at least 2 hours

This is not something to rush and you should take your own time, doing your own thing, during cooking—even if that means turning off the oven for a couple hours while you run out for an errand. You can let it cook languidly throughout the course of one day, but plan to serve it the next. It’ll heat up ready to eat, at your command. And do try other types of root vegetables instead of rutabaga—celery root, parsnip, turnip, parsley root, radish. Or fennel, though that’s a spring stalk rather than winter-hearty root, telling of warmer seasons to come.

Braised Short Ribs with Red Wine, Tomatoes and Rutabaga (makes 4-6 servings)

2 – 2.5 lbs beef short ribs 2 tablespoons flour 2 tablespoons olive oil 2 stalks celery, chopped 2 medium-sized onions (or 1 onion and a 2-3 inch piece of leek, white and light-green parts only, chopped) 6 garlic cloves, minced 2 cups dry red wine 2 cups whole peeled tomatoes and their juice, crushed by hand 1 cup water or beef stock 1 – 1.5 lbs rutabaga, peeled and cut to meaty, 2-inch pieces 1 teaspoon dried herbes de provence salt and pepper to taste

Rinse and pat dry the short ribs well with paper towels. Sprinkle with salt and pepper all over, then coat each piece with the flour, shaking off excess. In a large, heavy-bottomed pot or Dutch oven with a lid, heat the oil over high flame. Once hot, place in the short rib pieces (working in batches if too many to fit on the bottom). Don’t move for 2 minutes to brown the bottom. Flip to brown the opposite sides, another 1-2 minutes. Remove and transfer the ribs to a plate. Reduce heat to low and add the onions and celery, along with a pinch of salt. Cook, stirring and scraping up any bits on the bottom of the pot, over low heat until softened, 6-8 minutes. Add the garlic and stir another minute.

Preheat oven to 325 degrees. Return the short ribs to the pan and increase heat to high. Add the wine and bring to a boil. Let boil for a minute, then add the crushed tomatoes and their juice and water. Add the dried herbs. Bring to a boil, then remove from heat. Stir in the rutabaga chunks. Cover the pot and transfer to the oven. Let cook for 2 hours. Stir, flipping over the short rib pieces, and return to the oven for another hour. Remove lid for the last 30 minutes or so to reduce the liquid. (Continue cooking for longer uncovered to reduce further, if desired.) Taste for seasoning, adding salt and pepper to taste. Skim as much fat from the surface as you can. (If serving the next day, just chill overnight, and the solidified fat will be easier to remove.) Serve with crusty bread, noodles, rice or potatoes.

Cost Calculator (for 4-6 servings)

2 lbs beef short ribs: $28 2 celery stalks: $0.50 2 onions: $0.50 6 cloves garlic: $0.25 2 cups red wine: $4.00 2 cups whole peeled tomatoes: $2.00 1-1.5 lb rutabaga: $2.00 salt, pepper, dried herbs, 2 Tb olive oil, 2 Tb flour: $0.50

Total: $37.75

Health Factor

Eight brownie points: It doesn’t get much richer than braised short ribs. You could replicate this dish using a leaner cut of beef or lamb, or just use more vegetables in ratio to the meat. Make it equal or more parts rutabagas or other root vegetables—they’ll take on the richness of the meat from the long simmer. And try the tips for skimming fat in the recipe to shave off some cholesterol.

Green Factor

Four maple leaves: Red meat like beef is about the most high-impact, carbon footprint-heavy protein you can eat, which is well documented. But you can support producers that produce it in a humane way when you do indulge in it. Surround it with local winter vegetables from the farmers market, like rutabagas. And, keep things in moderation. Not every day is for braised short ribs, but you can stretch a little bit of meat into something for a special occasion.

Source: http://noteatingoutinny.com/2018/03/30/braised-short-ribs-with-red-wine-tomatoes-and-rutabaga/

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chairfreon5-blog · 6 years ago

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Authentic Teriyaki Chicken

Lately, I’ve been seeing a lot of recipes claiming to be “authentic” chicken teriyaki yet many of them seem to miss the whole point of the dish. So here it is, the definitive chicken teriyaki recipe written by a Japanese guy.

What is Chicken Teriyaki?

This may sound like an obvious question, but to understand what Teriyaki chicken (照り焼きチキン) is about, it helps to know what the name means. Teri (照り) is Japanese for shiny or lustrous while yaki means grilled or griddled (I’ll explain more about this later). Translated literally, the name means “shiny grilled chicken”, and it refers to the clear lacquer-like glaze that’s created when the sugars in the teriyaki sauce caramelize.

The History of Teriyaki

Although the name “Teriyaki” is relatively recent nomenclature, the practice of cooking meat and fish in a mixture of soy sauce and sugar has been around for hundreds of years, going by names such as Amakarayaki (甘辛焼き, sweet and salty grilled) Kannroni (甘露煮, literally simmered in sweet nectar), and Yamatoni (大和煮, simmered Yamato-style).

Authentic Teriyaki Sauce

Like most Japanese sauces, teriyaki sauce is a simple concoction and includes just three ingredients. That’s why I’m always a little baffled when people pay a premium to buy teriyaki sauce when it’s so easy to make at home. So here it is, the only teriyaki recipe you’ll ever need, that includes equal parts of the following three ingredients:

Soy Sauce – This is the most obvious ingredient and is what gives teriyaki sauce its coffee black color and savory taste. There’s no need to get fancy here, but just be sure you’re using Japanese soy sauce. I have a whole collection of wonderful soy sauces from other countries, but they all have a different taste and salinity and are not suitable for making Teriyaki.

Sugar – The sugar is what balances out the saltiness of soy sauce, giving teriyaki sauce its divine balance of sweet and savory. As the liquid reduces, the sugar caramelizes, imbuing the sauce with its trademark flavor while also thickening it. This allows the sauce to glaze whatever food you put it on in a shiny shellac of flavor.I like using evaporated cane juice (a.k.a. raw sugar) because it contributes a bit more flavor to the sauce, but plain old white sugar will work too. If you want to get an even shinier teriyaki chicken, try replacing some of the sugar with rice maltose. It’s a type of liquid sugar that’s made by saccharifying the starches in rice. It’s extremely viscous (like cold honey) and shines like an amorphous crystal ball. For this recipe I’ve left it out to keep it simple, but if you can get your hands on it, it’s definitely worth using.

Sake – Sake, is an alcoholic beverage made from rice by first saccharifying the starches in rice using koji, a type of filamentous fungus. The sugars are then fermented into alcohol by yeast. The reason for adding the sake isn’t for the alcohol, but for the amino acids produced during fermentation. These amino acids stimulate the umami taste receptors in your mouth giving the teriyaki sauce its lip-smacking savory taste (without adding any MSG).When choosing sake, you don’t need to use anything expensive, but please don’t use “cooking sake”. Although it may sound counterintuitive, cooking wines (yes this applies to grape based wines too) are made with very low-quality alcohol and are loaded with salt, flavorings, and other additives that will throw off the recipe.

It’s also worth noting that the alcohol in the sake (as well as the soy sauce… yes soy sauce naturally contains some alcohol) will burn off as you reduce the sauce, so it’s safe for kids to eat. If you have other reasons for not wanting to use sake, you can substitute water. It obviously won’t taste the same, but there are no good non-alcoholic alternatives (no, rice wine vinegar is not a good alternative… see my explanation below).

I know there are probably a few of you asking “What about mirin?”. Mirin is a sweet alcoholic beverage made in a similar fashion to sake and then aged. It’s traditionally added to teriyaki sauce to boost the umami and shine in the sauce. The problem is that real mirin is hard to find, even in Japan. Most “mirin” is just grain alcohol with corn syrup, colorings, and flavorings. That’s why I prefer making the sauce with real brewed sake and sugar.

Don’t use these in Teriyaki Sauce

Most teriyaki sauce recipes include a lot more than 3 ingredients. Here are a few examples and why I don’t recommend using them.

Garlic, Ginger, Scallions – All of these things add particulate matter to your sauce. If you must embellish your teriyaki sauce with an aromatic, you can grate and strain these ingredients through a sieve to extract their juice. This will allow you to add the flavor without blunting the sheen of the sauce. Another idea is to simply garnish your finished chicken teriyaki with grated ginger or chopped scallions.

Sesame seeds or oil – You’re welcome to garnish your teriyaki with toasted sesame seeds at the end, but adding sesame oil to teriyaki sauce makes it a different dish.

Vinegar – recently I’ve seen some recipes suggesting you can replace the sake in teriyaki sauce with vinegar. While rice vinegar can be made from sake (just as red wine vinegar can be made from wine), it undergoes chemical changes in the fermentation process, and the two taste nothing alike. If you really want to add rice vinegar to your sauce, there’s a delicious Filipino dish called Chicken Adobo.

Starch – Teriyaki sauce gets its thickness from the sugars in the sauce being reduced and caramelized. If you’re getting the proper level of caramelization in your sauce, there’s no need to add a thickener.

Juices – I occasionally see a teriyaki recipe that includes pineapple or apple juice. I’m not sure if this is due to some misguided notion that fruit juice is healthier than sugar or if the creator enjoys the taste of the fruit in the sauce, but teriyaki sauce does not traditionally include juice. That being said, as long as the juice is filtered and doesn’t include any pulp, you can still get a good teri from your sauce by adding juice. Another idea is that you can also just cut up some fresh fruit and toss it in at the end as you caramelize the sauce.

Bottled Teriyaki Sauce

I usually mix the ingredients for the sauce straight into the pan, but if you want to save even more time, you can premix a large quantity of soy sauce, sugar, and sake in equal parts and stir it until the sugar is dissolved (heat it if need be). Then you can put your homemade teriyaki sauce in a glass bottle and store it in the fridge where it will keep for months.

Cut of Chicken for Teriyaki

The traditional cut of chicken for teriyaki is boneless skin-on chicken legs (both the thigh and the drumstick). If you can’t find whole legs where you are, skin-on chicken thighs will work just fine.

When made properly, the fat renders out and the skin crisps, while keeping the meat tender and moist. If you really hate having skin on your chicken, you can remove it after you’ve browned the chicken, but before you add the sauce.

As for chicken breasts, it’s worth mentioning that teriyaki chicken is not traditionally made with white meat. That being said, if you prefer it, then there’s nothing wrong with using it. Just be aware that breast meat is much leaner than thigh meat, which makes it susceptible to drying out. My recommendation would be to pan-fry it until it’s just barely cooked through and then transfer it to a plate while you caramelize the sauce. Once the sauce is nice and thick, you can add the breast back in to glaze it.

Salt the Chicken

To get the most flavor into your teriyaki chicken, it’s important to get it nice and brown on the outside. In order to do this, you have to get rid of the moisture on the surface of the chicken before it will brown. Normally this would involve frying the chicken until the surface moisture has evaporated, but doing this will render the meat overcooked and dry. To get around this, I like to lightly salt the chicken, before pan-frying it. This coaxes out any excess moisture from the surface, and then you can use paper towels to remove the liquid, along with the salt before frying it.

Grilled vs Pan-Fried Teriyaki

Yaki is usually translated as “grilled”, but it can also mean pan-fried (like on a griddle). I prefer making teriyaki in a pan as it gives more consistent results and is less work than grilling. The method is simple; once the chicken is salted and patted dry, it’s placed skin-side down into a cold non-stick pan. There’s no need to add any oil since the skin will render out plenty of fat. The chicken is cooked slowly over medium heat until the skin side is crisp and browned. Then it’s flipped over to cook the meat through. Once the meat is cooked, you just need to drain off the fat and wipe out the pan before adding the ingredients for the sauce. Then the chicken is flipped over repeatedly to build up a nice shiny glaze. By the time it’s done, most of the sauce should be on the chicken, and anything remaining in the pan should be about the thickness of honey.

If you do decide to grill your teriyaki chicken, here are a few tips. Combine the ingredients for the teriyaki sauce in a small pan and boil until thick and bubbly. For the chicken, follow the salting step and pat the chicken dry. Brush some neutral oil onto the chicken; this will help prevent the chicken from sticking to the grill. Grill the chicken until it’s almost completely cooked through and then brush the reduced teriyaki glaze on the chicken. You can flip the chicken over and reglaze a few times to get a beautiful glossy finish.

Beef, Pork, Salmon and Tofu Teriyaki

As you may have guessed, you can use this teriyaki sauce recipe and method to make anything from beef teriyaki to salmon teriyaki. You’ll need to adjust cooking times depending on the type and thickness of the protein you choose. Just cook it until it’s a little shy of your desired doneness. Then you just add the ingredients for the sauce and caramelize them around the food, flipping it until it’s glazed in a shiny layer of sauce.

How to Make Chicken Teriyaki

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Source: https://norecipes.com/best-chicken-teriyaki-recipe

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chairfreon5-blog · 6 years ago

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WEEKLY MENU PLAN (#183)

WEEKLY MENU PLAN (#183) – A delicious collection of dinner, side dish and dessert recipes to help you plan your weekly menu and make life easier for you!

In these menu plans, we will be sharing some of our favorite recipe ideas for you to use as you are planning out your meals for the week. Just click any of the recipe titles or pictures to get the recipe.

A little about how we plan our week and our menu plan:

Mondays are soup and salad. Tuesdays we are bringing you delicious Mexican cuisine. Wednesdays are a taste of Italy. Thursdays are designed around yummy sandwiches, burgers, and wraps. Fridays are a no cook day around here. Going out with friends and loved ones is something that we think is important. It’s your night off from cooking- enjoy! Saturdays are an exotic food night, it’s a great night to try something new, from cooking with seafood, to trying Indian or Thai dishes. Sundays are a traditional old fashioned all American family dinner- think meat and potatoes.

There will also always be a couple of delectable desserts to use any day you wish. A new weekly menu plan will be posted every SUNDAY morning so be sure to check back each week!

CLICK ON THE LINKED RECIPE TITLES OR PHOTOS TO GET THE FULL RECIPE

WEEK #183

* DATE NIGHT *

CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX! FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

SUBSCRIBE TO GET FREE UPDATES & A FREE ECOOKBOOK!

GET AN EMAIL WHEN THERE'S A NEW RECIPE

Source: https://diethood.com/weekly-menu-plan-183/

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chairfreon5-blog · 6 years ago

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Beet Salad with Arugula and Walnuts

Beet salad with arugula and walnuts makes an easy, beautiful and delicious side salad or main meal. You can roast or steam the beets ahead of time or take a short cut by buying them pre-steamed at the grocery store.

Beet salad with arugula has been a favorite of mine for years. I almost always buy my arugula pre-washed, so I have it on hand ready to go. And recently, I’ve been buying my beets pre-cooked from the grocery store.

You can often find pre-steamed beets in the produce section of the grocery store. It’s a great way to enjoy beets when you don’t have the extra time to make them from scratch.

This beet and arugula salad is surprisingly easy to make. I start by piling a bunch of arugula into a large bowl and then top with steamed (or roasted) beets, walnuts, dried cranberries and feta cheese.

Be sure not to dress this salad until you are ready to eat it. Arugula is a delicate green and can wilt if you dress the salad too early.

If you wanted to make this salad ahead of time, you can store the dressing in an airtight container (a mason jar would be perfect) so everything is ready to go when you are.

Making a delicious balsamic vinaigrette dressing is easy to do and only calls for four ingredients (not including salt and pepper).

All you need is; 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 1 teaspoon dijon mustard, 1 clove crushed garlic, salt and pepper.

You may not need to use all the dressing for the salad, so be sure to store the extra in an airtight container. This balsamic vinaigrette works on al types of salads, so having some extra on hand is super convenient for busy weekdays.

Yield: 4 servings

Prep Time:10 minutes

Cook Time:0 minutes

Total Time:10 minutes

If you want to keep this salad dairy free, skip the cheese and add in some Kalamata olives. The olives will give you the same rich, buttery, salty flavor. This recipe serves two as a main meal or four as a side.

Ingredients:

6 cups of arugula (5 ounces)

6 small COOKED beets (9 ounces), halved and sliced

1/2 cup walnuts

1/4 cup dried cranberries

4 ounces goat cheese, divided

salad dressing

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 teaspoon dijon mustard

1 clove garlic, crushed

salt and pepper to taste

Directions:

In a large bowl, combine arugula, beets, walnuts, cranberries and goat cheese.

In a small spouted cup or mason jar, combine extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt and pepper. Whisk to combine.

Drizzle dressing over the salad and gently toss together. Adjust seasonings, serve and enjoy!

This salad makes a great light meal all on it's own and is also delicious served as a side for some grilled, chicken, or fish.

Source: https://cleananddelicious.com/arugula-beet-and-goat-cheese-salad/

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chairfreon5-blog · 6 years ago

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THE CREAMIEST DIY INSTANT OATMEAL-WITH A SECRET INGREDIENT!

pin it!pin it!pin it!pin it! We are in deep with summer and all of its tomatoes and zucchini, and I know that no one is really DYING for a recipe like this, but I think you might thank me later when Fall creeps in, school is back, and we’re all transitioning back into that cozily embraced routine. I held a poll on Instagram asking whether you wanted this recipe or a summery pasta and while the pasta had more votes, waaaay more people messaged me privately about the oatmeal. So I’m overruling the popular choice for now. Again, I have a hunch that you’ll thank me later.

So what’s with the click bait-y title? My favourite ingredient lately is coconut milk powder. Lots of people use it as a “creamer” for coffee, and it really is nice blended up in fancy superfood/regular food lattes. You don’t have to remember to soak nuts or have raw nut butter on hand or anything. Just plop a spoonful of this lovely powder into your beverage, whisk or blend it really well, and you’re good to go. It’s also amazing in smoothies and great to have around for curries and stews if you’re like me and you always THINK that you have cans of coconut milk around but you actually don’t. Since I’ve been loving on this stuff, I’m always looking for more ways to use it!

When we go camping, we usually do oatmeal for breakfast a couple times. Previously, I would pack up a little container of the rolled oats with nuts, seeds, and spices. Then at camp I’d mix it with hot water and some nut butter to make it rich and creamy. The last two times, I packed oatmeal in the style of this recipe and it was way creamier and honestly better in terms of a more pure and clean flavour. Also, we still served the oatmeal with nut butter and other stuff on top because I love my healthy fats.

You might be wondering: does it taste really coconut-y? I honestly don’t think so! Maybe I’m blind to the flavour of coconut because I consume so much of it (SO much lol), but I just find this oatmeal to be pleasantly creamy in a neutral way. Also, the addition of cinnamon and vanilla powder really helps overtake any coconut flavour. I’ve been using Herbologie’s True Cinnamon lately and it’s just so fragrant, bright and sweet. A true game-changer when you’re dealing with such a simple food like oatmeal.

Anyway! If you need to change up your desk breakfast or you’re seeking a healthy and cozy routine as you think about heading back to school, I think this super creamy DIY instant oatmeal may be just the thing. Way tastier and definitely less waste than those silly little packets/cups. Keep a little private reserve of maple syrup in your desk drawer and you’re set ;)

pin it!pin it!pin it!pin it!pin it! THE CREAMIEST DIY INSTANT OATMEAL RECIPE Print the recipe here! SERVES: 6 NOTES: I found that the amount of water needed to prepare the oatmeal changed depending on what kind of vessel I was using. In a wide bowl, I used about ½ cup. In a taller jar, I went with ¾ cup. Also, everyone likes a slightly different texture with oatmeal. Start with ½ cup and go from there! -There is no substitute for coconut milk powder in this recipe! You can find it on Amazon (affiliate link) and through Thrive Market. For my Canadians, I’ve purchased it at Bulk Barn before and you can also get it through Natura Market online. -I love vanilla powder for smoothies, adding beautiful little flecks to baked goods, elixir-style drinks, and (obviously) in this oatmeal! This wonderful ingredient can be found online. -I still like to sweeten my oatmeal with maple syrup once it’s prepared, but you could certainly add a spoonful of coconut palm sugar (or whatever dry sweetener you like) to each serving of the mix. -I tend to like a bit of chew with my oats and find that 2 minutes is just right, but if you like yours completely soft, I’d allow more time. OATMEAL MIX 3 cups rolled oats (certified GF if necessary), divided ⅓ cup coconut milk powder 2 teaspoons ground cinnamon 1 teaspoon vanilla powder ½ teaspoon sea salt

OPTIONAL ADD-INS: chopped dried fruit chopped nuts or seeds granulated sweetener of choice ground spices like cardamom, nutmeg and ginger maple syrup, for topping

In the bowl of a food processor, add 1 ½ cups of the oats. Pulse the oats until you have a coarse meal. Some of the oats with have ground as fine as flour. Transfer the ground oats to a large bowl.

To the ground oats, add the remaining rolled oats, coconut milk powder, cinnamon, vanilla powder, and salt. Stir to combine. Using a ½ cup measure, portion the dry oatmeal mix out into 6 jars/other reusable containers.

To prepare, add ½ cup – ¾ cup boiling water (see headnote) to dry oatmeal mix. Stir to combine and then cover with the jar lid or a small plate to “cook.” Wait 2 minutes. Once the time is up, stir the oatmeal once more. Top with nut butter, fruit, maple syrup, and anything else you like. Enjoy immediately.

**This post contains affiliate links for Thrive Market, an online retailer that I truly love. Thrive Market is a membership-based community that sells all the healthy, plant-based, and organic foods, as well as natural beauty supplies, home goods, and supplements without the retail markup. CLICK HERE to start a free trial and get 25% off of your first order!

Source: http://thefirstmess.com/2018/08/09/creamiest-diy-instant-oatmeal-recipe/

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chairfreon5-blog · 6 years ago

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Vanilla Meringue Cookie Recipe

This vanilla meringue cookie recipe will win your heart. Not only is it gluten-free but it only has five ingredients and 9 calories per cookie!

There are so many great things about these cookies except for the fact they take a bit of technique. But, if I can do it, you can! Unlike my Almond Clouds or my frozen chocolate cookie dough recipe, you have to pipe the batter (which is a step I would ordinarily avoid).

These are beautiful, they stay fresh in a tightly sealed container, and they are low in calories - only 9 calories per cookie!. That is what happens when you mix egg whites and sugar (and don’t use any flour or butter).

This is cooking alchemy at its best because beating the crap out of egg whites turns them into something else entirely – meringue.

The first step is to bring your egg whites to room temperature (I put the eggs in warm water for 15 minutes if I forget to take them out of the fridge). Then you beat them with the vanilla, cream of tartar, and a dash of salt except tuntil foamy.

You add one tablespoon of sugar at a time while you beat on high and you get the most amazing thing – a thick, shiny batter that becomes a solid when you heat it! How cool is that?

I have a stand mixer because my husband bought it but you can do this with a hand mixer – it will take longer and your hand might get tired.

I used a star tip and a disposable piping bag – both of which you can get in the baking aisle of your grocery store next to the cupcake wrappers – and made cute little circles. It really isn’t hard – I am terrible at this kind of thing and I managed to make the ones below.

Then, you bake them at 250 F for 45 minutes and leave them in the oven with the oven turned off for an hour so they get dry. Store them in an airtight container (very important).

These do take time, but they don’t take money and people love them. Especially those people who are trying to avoid the heavier stuff (I am looking at you Christmas fudge).

print Pin It

Makes approximately 60 cookies

3 large egg whites, room temperature 1 teaspoon vanilla extract ¼ teaspoon cream of tartar dash salt 2/3 cup sugar

Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.

Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).

Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.

Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.

For two cookies = 18 calories, 0 g fat, 0.0 g saturated fat, 4.4 g carbohydrates, 4.4 g sugar, 0.4 g protein, 0 g fiber, 12 mg sodium, 1 Freestyle SmartPt

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Snack Girl receives a small percentage of sales from links to Amazon.com.

Other posts you might like:

Source: https://snack-girl.com/snack/vanilla-meringue-cookie-recipe/

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chairfreon5-blog · 6 years ago

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Peanut Butter and Jelly Baked Oatmeal Muffins

Peanut Butter and Jelly Baked Oatmeal Muffins are an easy make ahead breakfast that kids love!

The classic combination of peanut butter and jelly mixed with oats make for a delicious breakfast treat!

If you need a quick and easy make ahead breakfast baked oatmeal muffins are a must make. Kids and adults love these.

They are easy to make for a quick breakfast because they only take about 15 minutes to bake.

They can be made ahead and reheated and they freeze well. Make a large batch and stock your freezer with some easy freezer breakfasts!

Breakfast happens on the go for many people as they head to work, school, and other daily activities.

Muffins make a great grab and go breakfast, but they often don’t stick with you for very long because they are not very filling. Adding peanut butter and oatmeal to a muffin makes it a more filling breakfast option.

Peanut Butter and Jelly Baked Oatmeal Muffins are also great because they can be changed up. You can use whatever kind of jelly that you have on hand or that you enjoy.

By the time you mix together peanut butter, jelly, and oats, they are not the prettiest breakfast or muffins, but they are so good!

My daughter has a peanut allergy so we now make these with sunflower butter or soy butter. If you can’t have peanut butter any nut butter or peanut butter substitute should work fine in these.

You may be wondering if these be made gluten free? Yes, they are easy to make gluten free. They don’t contain flour so that part is easy. They do have oats in them though so if you are gluten free and can tolerate gluten free oats, just use gluten free oats to make them gluten free.

Need more easy make ahead breakfast ideas?

Yield: 15 muffins

Peanut Butter and Jelly Baked Oatmeal Muffins are a quick and easy breakfast that can be made ahead.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

3 cups quick cooking oats- use gluten free quick oats if you are gluten free

1/2 cup brown sugar

1 cup milk

2 tablespoons butter, melted

2 eggs

2 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons vanilla

1/2 cup peanut butter ( this works well with soy butter or other peanut butter alternatives)

3/4 cup jelly, any kid that you enjoy will work

Instructions

Preheat oven to 350 degrees.

Line muffin pan with lines or grease well.

In a bowl combine all ingredients except jelly. It doesn't matter the order you mix them in. Just put the ingredients in a bowl and stir well to combined.

Once well combined stir in jelly. Stir just until it is mixed in evenly.

Scoop into prepared muffin pan filling each cup about 3/4 full.

Bake for 15-18 minutes or until muffins are set.

Cool in pan for a couple of minutes.

Serve warm or let cool completely and reheat for an quick breakfast.

For freezing let muffins coll completely, wrap muffins well, and freeze.

Nutrition Information:

Yield:

15 muffins

Serving Size:

1 muffins Amount Per Serving:Calories: 207 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 30mg Sodium: 254mg Carbohydrates: 29g Fiber: 2g Sugar: 13g Protein: 6g

Source: https://www.lynnskitchenadventures.com/peanut-butter-and-jelly-baked-oatmeal-muffins/

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chairfreon5-blog · 6 years ago

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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?

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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/

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chairfreon5-blog · 6 years ago

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Amazon Fire TV Stick with Alexa Voice Remote Giveaway

posted by Jaden

Not a review, just a giveaway from Amazon! – Jaden

Just plug Fire TV Stick into your HDTV and start streaming in minutes. Use the included Alexa Voice Remote to find the best way to watch across more than 200 channels and apps with universal search. With the fastest Wi-Fi and most accurate voice search of any streaming media stick, shows and movies start faster and stream smoother than ever.

The next generation of our best-selling Fire TV Stick–now with the Alexa Voice Remote.

Enjoy tens of thousands of channels, apps, and Alexa skills with access to over 500,000 movies and TV episodes from Netflix, Prime Video, Hulu, HBO, SHOWTIME, NBC, and more. Plus, access millions of websites such as YouTube, Facebook, and Reddit with browsers like Silk and Firefox.

Launch and control content with the included Alexa Voice Remote. Simply say, “Play Game of Thrones” or “Launch Netflix” and Alexa will respond instantly. Plus, play music, find movie show times, order a pizza, and more—just ask.

No cable or satellite? No problem. Watch the best of live TV and sports from AMC, HGTV, ESPN, FOX, and others with a subscription to DIRECTV NOW, Sling TV, or top-rated primetime shows with CBS All Access.

Find the best way to watch with universal search results from over 200 channels and apps including Netflix, Hulu, and Prime Video.

Amazon Prime membership unlocks thousands of movies and TV episodes, including “Thursday Night Football”, Amazon Original Series, Prime Video Channels, and ad-free listening to millions of songs with Prime Music.

Pick up where you left off. Bring hit shows and movies with you when you travel. Plug Fire TV Stick into any TV’s HDMI port, connect to Wi-Fi, and continue streaming.

Play current favorites or quickly discover what to watch next directly from the Home screen.

With access to Netflix, Hulu, HBO NOW, Prime Video, and more—there are over 500,000 TV episodes and movies ready to stream. Watch live TV (including sports and news) as it happens. Directly access millions of websites such as YouTube, Facebook, and Reddit with browsers like Silk and Firefox. Subscription fees may apply.

Watch live TV with subscriptions to Hulu, PlayStation Vue, Sling TV, and others, or use an indoor HD antenna connected directly to your TV to get broadcast networks like NBC and PBS for free.

Prime membership unlocks thousands more movies and TV episodes through Prime Video, including Thursday Night Football and Amazon Original Series like The Tick, The Grand Tour, Mozart in the Jungle, and Just Add Magic. Prime members can also add premium channels like HBO, SHOWTIME, and STARZ—no cable or satellite subscription necessary. Only pay for the channels you want to watch, with prices starting as low as $2.99 a month—and you can cancel anytime. Each channel starts with a free trial, so it’s easy to discover new favorites.

** Please add [email protected] to your contacts to help prevent email notifications from going into spam folders.

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Subscribe to our Giveaway Notifications to keep up to date on all of our giveaways! We will even throw in a special gift when you confirm your subscription!

List of Past Winners.

DISCLAIMER & OFFICIAL RULES: The giveaway product is provided by the sponsor of the giveaway and will be shipped from the sponsor directly. No purchase necessary to enter or win. Giveaway is open to people who are 18 years of age at time of entry and open to people worldwide. Steamy Kitchen and its sponsors only ship physical prizes to United States addresses. However, Steamy Kitchen reserves the right to provide an Amazon.com or Amazon.ca gift card for the value of the prize (at time of publishing) in lieu of shipping physical product due to shipping costs and logistics, especially for our international winners. Steamy Kitchen assumes no responsibility for late or misdirected entries due to SPAM, technological, or e-mail filtering issues or for prizes lost in transit. Winner will be notified by email, and must respond within 5 business days, otherwise winner will forfeit the prize and another winner may be drawn. For this giveaway, entrants can enter the designated number of times per e-mail address per day. The use of any system, robot, agent, or software to automatically submit entries in connection with this Giveaway is prohibited. Winners of giveaways are published on Steamy Kitchen, and winner's name and city/state/country are announced in Steamy Kitchen email newsletters. See rest of the Official Giveaway Rules.

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Source: https://steamykitchen.com/47410-amazon-fire-tv-stick-with-alexa-voice-remote-giveaway-2.html

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chairfreon5-blog · 6 years ago

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Summertime Watermelon Drinks

August 2, 2018

Summer = watermelon! I recently posted a video on Instagram: How I cut up a watermelon into bite-sized pieces and it kinda went viral! And when I say “viral” it’s viral for me. This is the top-viewed video for me on Instagram to-date. I may or may not have given myself a self-high-five.

Now, if only I can recreate that magic. Instagram is such a mystery!

The long format video has been on my YouTube channel for years, and the video is also in this blog post: Frozen Watermelon Margarita. Below is the short format video I shared on Instagram.

Life is like a good watermelon, sweet and juicy…but you still have to pick out the seeds to enjoy every bit of it.

Celebrate National Watermelon Day (yup, it’s a real day — August 3) and buy a watermelon. You might as well pick up two and make some fun drinks to sip on.

Everywhere you look, grocery stores, fruit stands, and farmer’s markets are carrying watermelons of all shapes and sizes. Most are now seedless but I remember growing up having watermelon seed spitting contests with my cousins. Did you?

Watermelon isn’t just for eating though. This refreshing fruit is actually perfect in a drink concoction too! Refresh yourself on these hot summer days and quench your thirst with this list of five of the best watermelon drinks and cocktails that are sure to make your summer memorable. Make a large kid-friendly batch or add some alcohol to spice up the party. Either way, these drinks are a great way to enjoy the outdoors with friends and family. Salud!

Sandia Burro (Watermelon Mexican Mule) This flavorful, Mexican spin on the Moscow Mule is spicy yet sweet and full of south-of-the-border flavor with agua de sandia, tequila, lime, and ginger beer.

Frozen Watermelon Margarita Before summer is gone make sure to freeze some watermelon to blend in this all natural, sweet, slushy, and oh so refreshing spin on the classic margarita.

Agua de Sandia If you love watermelon then this recipe is for you! Easy to make and sweetened to suit your taste make sure to add a touch of green with lime and mint garnish.

Fruit Infused Tequila Summer is the perfect time to infuse tequila and this simple DIY recipe will get your creative juices flowing in no time. Also great as a hostess gift served in these 12-oz jelly jars.

Sandiatini Serve a little bit of delicious sparkle with this grown-up version of my refreshing Agua de Sandia – made with a splash of coconut rum and club soda.

Source: http://muybuenocookbook.com/2018/08/watermelon-drinks/

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chairfreon5-blog · 6 years ago

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The Internet Lost Its Mind Over This Pineapple Trick

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Source: https://www.thekitchn.com/pineapple-eat-without-knife-267676

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chairfreon5-blog · 6 years ago

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Here’s How To Remove The Most Dreaded Holiday Carpet Stains

This post is sponsored by Stanley Steemer. As always, all opinions and ideas are entirely my own.

Carpet stains caused by accidental spills are as much a Thanksgiving tradition as the dinner itself! But there’s no use in crying over spilled milk—or any other kind of spill, for that matter! Because today I’m sharing some of my most useful tips for removing holiday-related stains from your carpet!

Today I’m teaming up with Stanley Steemer to give you all the tools you might need in the fight against holiday carpet stains. They’re the carpet experts, and when it comes to stains, they’ve seen and removed it all! If somehow none of the stain removal techniques below can get the job done, I would definitely recommend giving Stanley Steemer a call! There’s no shame in admitting you could use some professional help! :-)

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Let’s start by going over some general tips for tackling carpet stains. Following that, we’ll talk about how to handle specific kinds of stains (especially the ones that frequently occur around the holidays). By the end of this post, you’ll be able to head into the holidays with confidence that you can handle any of the spills and stains to come!

8 Important Tips For Removing Carpet Stains

1. Act Fast! The sooner you treat the stain, the better chance you have of being able to remove it completely.

2. Clean Up. Whether the spill was solid or liquid, it’s important to remove any excess material right away. For solids, use a butter knife to scrape up any remaining gunk. For liquids, sop up the excess liquid with a cloth or paper towel.

3. Try Water. Before grabbing a cleaning product, always try using water first. Simply blot the stain with a clean, damp cloth. You’ll be surprised at how much you can remove with water alone! Club soda is also great for blotting stain (just like grandma used to do!)

4. Don’t Scrub. When it comes to removing stains, always blot them. Don’t scrub at it, because you can easily spread the stain around instead of lifting it out.

5. Don’t Over-Wet. Be careful with the amount of liquid you use when removing a stain. Over-wetting your carpet can damage the carpet backing.

6. Absorb Grease. To help remove a greasy stain, sprinkle it with an absorbent powder like baking soda or chalk. This will draw out the bulk of the grease and make the remaining stain easier to remove.

7. Follow Instructions. Be sure to follow any instructions included on the label when cleaning garments, linens, and rugs.

8. Test First. Before using a cleaning solution, be sure to test your colorfastness. Start by applying several drops of the cleaning solution to an inconspicuous area of the material. Then hold a damp, white cloth against the area for about one minute. Check the cloth for color transfer, change, or damage. If there isn’t any, proceed to cleaning.

How To Remove The Most Dreaded Holiday Stains

Candle Wax

Flickering candlelight can create a festive and cosy ambiance during any holiday dinner! Unfortunately, anything on your dinner table is a spill risk, including that candle full of melted wax! But as intimidating as a candle wax stain can appear, it’s not impossible to remove. All you need is your clothes iron and a few newspapers!

Read a detailed explanation of how to remove candle wax from carpet at the link below. (Check out the pictures to see how well it works!)

Related: How To Get Candle Wax Out Of Carpet

Butter, Gravy, & Other Greasy Stains

Greasy and oily stains can be particularly tricky to remove. The key is to be able to cut through the oil so it can be absorbed away from the material. One of the best homemade approaches I’ve tried was using a combination of rubbing alcohol and table salt. The alcohol cuts through the grease while the salt draws it out.

This approach probably won’t remove the stain completely, but it will get most of the oil out! Then you can use your preferred cleaner to remove the rest of the stain. Get the full details on how to get rid of greasy stains by reading the post below!

Related: Homemade Carpet Degreaser

Wine, Cranberry Sauce, Punch, Chocolate, & Other Colorful Stains

There are so many colorful foods and drinks on a holiday dinner table, and they can all leave behind highly visible stains on your carpet! But I’ve successfully removed even the most colorful stains using my iron-and-ammonia stain removal method!

All you need for this method is your clothes iron, some ammonia, and a stack of towels you don’t mind staining. (It’s better to buy a few new hand towels than to live with a permanent carpet stain, right?) ;-) Follow the link below to read the full post about this method, including step-by-step instructions and before-and-after photos!

Related: This Is The Best Way To Remove Tough Carpet Stains

Vomit

This particular stain could likely be the work of a pet, but not always. (About 20 years ago, one particularly memorable Thanksgiving culminated in a child vomiting on the dining room floor after overeating at dinner. Whether or not it was one of my children is neither here nor there!) ;-)

But regardless of who’s responsible for the vomit, someone needs to clean it up to avoid a really unfortunate carpet stain! I suggest trying a combination of vinegar and baking soda. The bubbly reaction they create is very effective at breaking up and lifting organic stains. Get the full instructions on how to use the vinegar and baking soda method by reading the post below!

Related: The Best Way To Remove Pet Stains From Carpet

Can’t Remove A Stain? Here’s What To Do

Sometimes, despite your very best efforts, a carpet stain just won’t budge. But there’s no shame in admitting that it’s time to call in the stain removal experts at Stanley Steemer! Their helpful cleaning professionals will make short work of those holiday dinner stains, and then some!

The best thing about bringing in Stanley Steemer to clean your carpets is how easy they make it. You don’t even have to more your bulky furniture—they’ll do it for you! And once your carpets are clean, they’ll put everything back too. Your carpets will look brand new, and they’ll dry out quickly. You might even be a little bit grateful for that stain that made you call Stanley Steemer in the first place! :-)

And for a super simple holiday gift, give someone you love the gift of clean carpets! You can buy a Stanley Steemer gift card here!

Have you ever dealt with a really tricky holiday-related carpet stain?

Source: https://www.onegoodthingbyjillee.com/how-to-remove-holiday-carpet-stains

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chairfreon5-blog · 6 years ago

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Best Vegetable Soup Recipe

This is the best vegetable soup recipe on my whole block! Or maybe in this house?

Seriously, it is good. It is the recipe that will stop you from feeling bad about all the indulgence of the holidays. Everybody talks about “weight loss” soup and I think that the concept of a soup that will fill you up without many calories is a good one.

Here are the other soups that I am eating right now low carb chicken vegetable soup and my Mexican chicken soup recipe.

The better (or best) recipe does more than help you lose weight - it makes you healthier!

This vegetable soup recipe is like “Stone Soup”. You just keep adding ingredients until you get a wonderful, full pot of steaming yumminess.

I used this product, Better than Bouillon, instead of bouillon cubes because I have heard that this concentrated stock is pretty good. You can use vegetable stock (or any stock you have) if you have it on hand.

I found that Better than Bouillon was pretty tasty and I could control the amount of saltiness by not adding too much. Bouillon cubes are not as easy to regulate as this paste. Most cooks online said to use half the amount of Better than Bouillon than was called for on the packaging. You can use 1/2 teaspoon for 8 ounces of water.

Have any of you used it? Please tell me what you think of it in the comment section.

I usually buy low sodium stock as well in an attempt to keep the saltiness of my soup in check. You could also make stock and that would be the best! I never seem to have time to make stock. :(

My fridge has a big container of this ready to eat for lunch so I can start the new year in the best way. It would be better in the summer with the freshest vegetables but it still tastes pretty good.

What is your best vegetable soup recipe? What have I left out?

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Vegetable Soup Recipe

(makes 8 large servings)

1 large onion, peeled 2 carrots, peeled 1 medium potato, with skin 1/4 pound green beans, trimmed 1/6 small head cabbage 3 teaspoons Better than Bouillon Vegetable 6 cups water 1 stalk broccoli (stalk peeled) 3 medium tomatoes 1 small green bell pepper 1 zucchini (5 to 6 inches) 1 cup frozen corn 1/2 cup frozen peas 1 bay leaf 1 teaspoon dried marjoram 1 teaspoon dried thyme salt and pepper to taste Tabasco (optional)

Slice onion in half and slice into rounds. Slice carrots Cut potato into small cubes and snap beans into 1-inch pieces. Shred cabbage and put onion, carrots, potato, and cabbage into 6 quart cooking pot.

Add bouillon and water to cooking pot with vegetables. Bring to boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.

Meanwhile, slice broccoli stem into rounds; leave tops whole. Cut tomatoes into eighths. Stem green pepper, remove seeds, and chop. Slice zucchini into rounds. Put broccoli, tomatoes, green pepper, zucchini, corn and peas into a bowl.

To the cooking pot, add vegetables in bowl, herbs, and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender. Enjoy!

About 2 cups = 92 calories, 0.6 g fat, 0.1 g saturated fat, 20.2 g carbohydrates, 5.9 g sugar, 4.2 g protein, 4.7 g fiber, 338 mg sodium, 1 Freestyle Pts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes