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Popeyes giving out beads with fried chicken for Mardi Gras, no flashing required

It’s Mardi Gras, and while collecting a bunch of colorful beads from strangers might be nice, Popeyes has upgraded the bead situation to include something even better — fried chicken. In honor of the all-things-excess holiday, the chain is offering a Popeyes “Mardi Gras Beadbox,” and it includes a box of chicken strung at the bottom of some colorful Mardi Gras beads.

11 Things You Didn’t Know About Mardi Gras

These exclusive Fat Tuesday Beadboxes will be available only in New Orleans on March 5. No, you won’t have to flash anyone to get your hands on this deal, just show up outside the Canal Street Popeyes location around 2 p.m. and you can get one while supplies last.

The excessive and edible Mardi Gras jewelry from the Louisiana-based chain will include one of two Beadbox selections: the $6.29 meal with three chicken tenders, a side and a biscuit; or the bone-in chicken dinner with two pieces, a side and a biscuit for $4.99.

Of course, the U.S. isn’t the only country that parties with foods like fried chicken and king cake for Shrove Tuesday in the week leading up to Lent. This annual festival is also celebrated in Europe, South America and the Caribbean, which is known for throwing some of the world’s most indulgent, over-the-top Mardi Gras parties.

Source: https://www.thedailymeal.com/holidays/popeyes-mardi-gras-beadbox/030519

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Pumpkin Chocolate Brownies

Step 1

Preheat over to 350 degrees F (180 degrees C). Grease baking 9x9 inch (17x17 cm) pan.

Step 2

In a medium bowl, combine all the ingredients together thoroughly until completely smooth.

Step 3

Pour the batter into the prepared baking pan and bake for 25 minutes or until cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but now raw.)

Step 4

Remove from the oven and allow to cool in the pan.

Step 5

When it is completely cooked., cut into squares and enjoy.

Source: https://plantbasedonabudget.com/recipe/pumpkin-chocolate-brownies/

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5 Minor Side Effects of Keto and How to Deal with Them

Keto is undeniably great for a lot of folks, but that doesn’t make it perfect! Several studies, like this one, have reported side effects ranging from minor irritations to pretty severe problems.

Here, we’re only looking at studies in adults eating keto for weight loss – people in these studies might have high blood pressure or some blood sugar issues, but they don’t have epilepsy or cancer. And we’re only looking at minor irritations, not serious medical problems. Think more “constipation” and less “hypoglycemic crisis.” (Serious problems, as always, are problems for a real doctor!)

This study is probably one of the most detailed papers on side effects in adults eating keto for weight loss. The researchers compared a keto diet to a low-fat diet and discussed the differences in side effects. Here are the side effects that were more common on keto than the low-fat diet (in other words, side effects that are specific to keto, not just dieting in general).

Halitosis – aka bad breath (38%) of keto dieters

Muscle cramps (35%)

Constipation (68%) and diarrhea (23%)

Feeling of weakness (25%)

Headache (60%)

Keto rash (13%)

Keto rash we’ve already covered in a previous article – read all about it here – but the rest of them deserve a mention as well.

1. Weird breath

“Keto breath” is a distinctive smell to your breath after you start eating keto: some people report it smells like nail polish remover; other people say it’s more sweetish or fruity. This is caused by a by a particular ketone, acetone (which is also a key ingredient in nail polish remover, hence the comparison). Ketogenic diets (or fasting) cause greater production of acetone, which then gets excreted through the breath, causing the smell. That’s normal and nothing really to worry about, but it’s annoying and not the greatest socially.

Mouthwash, brushing more, flossing more, breath strips, and other things won’t solve this problem. Keto breathisn’t caused by poor oral hygiene. Gum and breath mints will temporarily mask the problem but not actually fix the underlying issue.

The fix to this one is simple: give it time. Most people find that this is a temporary problem. It also depends on excess acetone, so you might experiment with techniques for reducing ketone production a little bit while still staying in ketosis (e.g., eating a bit more protein). Pick a favorite masking strategy in the mean time and give it time to settle down.

2. Muscle cramps

Muscle cramps are connected to exercise in most people’s minds, but some people who eat keto get really bad cramps even when they aren’t working out. The biggest potential culprit here is likely electrolyte imbalance, and luckily it’s an easy fix.

Electrolytes include sodium, calcium, potassium, and magnesium; they’re minerals that help regulate muscle function and body fluids. To contract properly, your muscles need electrolytes, and electrolyte imbalance can mess with your muscle function, causing the muscle to contract and stay contracted (aka a cramp). For example, one reason why people often get muscle cramps at the end of marathons is that they’ve been sweating too much and lost a lot of sodium (salt) without replacing it.

If you’re eating keto, because of the way ketones are processed, you need more electrolytes than you would on a “normal” diet. Put lots of salt on your food, drink salty broth or bouillon, or even take salt pills (they make these for endurance athletes and you can find them at running stores or online). Throw out everything you’ve ever internalized about avoiding salt and do the exact opposite! Eat lots of collards and other dark green leafy vegetables for the calcium (or eat dairy, if it sits well with you- dairy is also good for potassium). and try nuts for magnesium.

Magnesium supplements and lite salt (basically salt with more potassium) are also good options. And there’s a whole range of electrolyte powders and tablets made for athletes; just make sure it’s all sugar free (no Gatorade!).

3. Constipation or diarrhea

Depending on how you keto, you could get either. The study above on keto side effects found that 68% of adults reported constipation, while 23% reported diarrhea

Constipation

This is often the result of drastically lowering your fiber intake all at once, sometimes with dehydration as a contributing factor. Try a combination of these to fix it:

Eating more low-carb, high-fiber vegetables

Taking a prebiotic fiber supplement

Taking a magnesium supplement (this draws more water into the colon, which makes stool easier to pass)

Drinking more water (or broth or bouillon, to get those electrolytes in at the same time!)

Diarrhea

It’s a bit strange for the same diet to cause both one problem and its opposite, but the connection between keto and diarrhea isn’t that tricky. For a lot of folks, it’s all about the MCTs.

MCTs are Medium-Chain Triglycerides, which are found very abundantly in coconut oil. MCTs are really great for ketosis, so a lot of people focus on them for keto purposes, but because of how they’re digested, MCTs can also move right through you. Maybe faster than you’d like them to move. If going keto for you involved ramping up your MCT consumption from 0 to 100, and your GI system is complaining, try adding MCTs more slowly.

4. Weakness

4a. Muscle weakness

Muscle weakness during workouts is a common problem as people start on keto, and 90% of the cure for this is just getting used to the diet. Research has shown again and again that athletes have trouble with strength and endurance in the first few days and weeks of keto as their bodies adjust, but a lot of athletes are able to adapt just fine in time as muscle strength returns.

Your body basically needs time to switch fuel sources and get used to the new way of doing things. It’s always possible that keto just doesn’t work well as an athletic diet for you personally, but give it at least a few weeks before you make that call.

4b. Dizziness/wooziness/brain fog/fatigue

As a related issue to muscle weakness, this is kind of a catch-all category of very similar issues that often go together and could have a lot of different causes.

One of the more common side effects of keto in this study was orthostatic hypotension – that’s a really long name for feeling dizziness and a head rush when you stand up after sitting or lying down. One way to address orthostatic hypotension is – you guessed it – electrolytes and water!

Another problem causing general fatigue and brain fog could be simply not eating enough. Even if weight loss is our goal, it’s not necessary to set up a calorie deficit so extreme that you end up dizzy and exhausted all the time. Occasional hunger pangs are one thing, but if you’re living on 800 calories a day of broth and coconut oil, you’re going to run into trouble. You don’t have to eat a ton of carbs, but eat more! Eat more eggs, butter, salmon, cheese, avocado, whatever you like – just more of it.

5. Headache

There’s actually a little bit of research on using ketogenic diets to treat headaches, but those studies are all in migraines and chronic cluster headaches and serious chronic headaches, not the garden-variety type. And the study linked up at the top did find that people eating a keto diet noticed garden-variety headaches more than people on a low-fat diet. What gives?

It might be the type of fat they were eating. This review found that increasing the ratio of Omega-3 to Omega-6 fats improves headaches, while eating more Omega-6 fats was associated with worse headaches. This might explain the problem of keto headaches in people who go keto by eating tons of lard and bacon (or worse, tons of industrial processed oils) all the time: pork fat is relatively high in Omega-6 fats and industrial oils like canola oil are absolutely full of it. Keto diets that also increase daily Omega-6 intake might make headaches worse for that reason.

It could also be dehydration or electrolyte problems (yep, again!). Dehydration headaches really stink and there’s no reason to live with them since water has 0 carbs.

What’s your One Weird Trick to make keto better?

Got a magic fix for keto breath? Favorite way to get down some more electrolytes without popping salt pills? Let us know on Facebook or Twitter!

P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.

+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!

Source: https://paleoleap.com/5-minor-side-effects-keto/

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Creamy Peach and Honey Tart

Silky, rich cheesecake tart with a 5-ingredient filling – the perfect simple summer dessert! Top with sliced peaches, mangoes or fresh berries. A great anytime, go-to dessert and can be frozen days ahead of serving!

Finally! I have found my go-to dessert that is SO simple, delicious and hardly any cleanup (a definite win).

All I need are 7 ingredients, plus a bunch of sliced peaches or berries. I can make it a few days in advance of sharing, and it only has wholesome ingredients I already have on hand.

Helloooo, summer bbqs and potlucks!

It’s not just for summer, though. You could easily serve this impressive dessert any time of year. Did I mention it was really, really simple?

Behind the scenes, I’ve been working for months on perfect the perfect cheesecake for you. But, I’ve finally found something much more foolproof, delicious and fun to make. And I’m so excited to share it with you!

The base is a 2-ingredient buttery graham cracker crust, baked for 10 minutes. Meanwhile, whip up your one-bowl cheesecake-style custard. This is a mixture of cream cheese, Greek yogurt (or sour cream), honey, vanilla and an egg. Pour it in, bake it for 15 minutes, and let it cool on your counter a few minutes before freezing. Going from hot-to-cold so quickly can cause cracks in a creamy tart like this. But, don’t worry – you can easily hide any blemishes with a beautiful fruit topping!

I like to freeze it until firm (1-2 hours), and then add my fruit topping before serving. This ensures the fruit doesn’t develop ice crystals or brown spots.

This tart is scrumptious served frozen, chilled, or at room temperature. Since there is a just-right ratio of custard to crust, you can also be sure it won’t melt on a picnic table before serving.

Slice it up, and serve at your next potluck, barbecue, or get-together with friends and family!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Yield: Makes 1 (9-inch) tart

Ingredients:

12 graham cracker sheets, crushed into fine crumbs 6 Tablespoons butter, melted 1 (8 oz.) package cream cheese, softened 1/4 cup Greek yogurt or sour cream 2 Tablespoons honey 1 teaspoon vanilla extract 1 large egg 2-3 firm, ripe peaches, thinly sliced

Directions:

Preheat the oven to 350 degrees F.

Combine graham cracker crumbs with butter in a medium bowl. Press crumb mixture into the bottom and up the side of a 9-inch springform or tart pan. Bake crust for 10 minutes. Remove from oven; set aside.

In a medium bowl, mix cream cheese, yogurt, honey, vanilla, and egg until smooth. Pour into crust and bake for 15 minutes. Let cool slightly then loosely top with plastic wrap. Place in freezer to chill for at least 15 minutes.

Arrange peach slices over custard, working from the outside in. Remove tart from pan, cut into wedges and serve.

Enjoy!

TIPS • Instead of peaches, top with strawberries, blueberries, kiwi, mangoes, or your favorite fruit! • Tart can be frozen up to 4 days ahead of serving. Add fruit just before serving.

Source: http://www.thecomfortofcooking.com/2018/07/creamy-peach-honey-tart.html

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Chocolate Tapioca Pudding

Chocolate Tapioca Pudding -Custard Style- Foodie with Family↑ Copyright 2008-2018 Rebecca Lindamood. Foodie with Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Source: https://www.foodiewithfamily.com/chocolate-tapioca-pudding/

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Zinc Cafe Mixed Vegetable Sandwich

Today’s 5 star secret recipe comes from Zinc Cafe & Market in Laguna Beach, California.  This compact cafe draws a crowd with coffee drinks and a menu full of vegetarian options.  They serve a terrific vegetable sandwich that’s loaded with freshness.  Spread with aioli and tapenade, rustic bread is layered with vegetables, a sliced hard-boiled egg, arugula and a drizzle of olive oil and balsamic vinegar.

Enjoy!

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Zinc Cafe Mixed Vegetable Sandwich Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Tapenade: 2 garlic cloves 1 3/4 cups Kalamata olives 2 1/2 tablespoons capers 2 tablespoons lemon juice 2 tablespoons olive oil

Place the garlic in a food processor and pulse until minced. Add the remaining ingredients and pulse until mixture reaches a consistency of minced olives. Makes 1 3/4 cups.

Aioli: 2 garlic cloves 1 cup fresh basil leaves 1/2 cup parsley leaves 3/4 teaspoon salt Pinch cayenne pepper 1 tablespoon lemon juice 1 egg 1 cup extra virgin olive oil

Place the garlic in a food processor and pulse until minced. Add basil and pulse until finely chopped. Add parsley, salt, cayenne pepper, lemon juice and the egg, then pulse until combined.

Slowly pour the olive oil through the feeding tube while the processor is running, allowing the mixture to combine and create an emulsion. Makes 1 1/4 cups.

Sandwich and assembly: 1 (1-pound) loaf La Brea Bakery Pain Rustique 1/2 cup tapenade 1/3 cup aioli 4 hard-cooked eggs 1 cup very thinly sliced red bell pepper 1 cup very thinly sliced green bell pepper 1 cup very thinly sliced celery (about 2 stalks) 1 cup very thinly sliced fennel bulb 1 cup arugula, washed and dried 1 1/2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar Salt

Slice the bread horizontally and lay the halves on a cutting board. Spread the tapenade on one half and the aioli on the other.

Thinly slice the hard-cooked eggs and make one layer of eggs on the bottom side of the bread; sprinkle lightly with salt. Layer the vegetables, salting to taste. End with arugula. Drizzle with oil and vinegar. Add the top half of the bread, press gently and cut into four sandwiches.

Serves 4

Have a comment or question about this recipe? Post it here.

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Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Source: https://www.recipesecrets.net/blog/recipes/zinc-cafe-mixed-vegetable-sandwich/

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The Year in Celebrity Bagel Drama

Despite the wild popularity of crepe towers, banana split sundae croissants, and Russian honey cakes, the humble bagel was the breakfast option that kept making headlines throughout 2018. Some celebrities attracted the attention of gossip sites with their unusual bagel-ordering habits, while other famous people told surprising stories on late night shows that involved the old roll-with-a-hole. Here’s a look back at the year in celebrity bagel drama.

Kendall’s New Year’s bagel revelation

Getty Images

As the clock ticked down to midnight on New Year’s Eve 2017, model/reality TV star Kendall Jenner was embroiled in a bagel-related controversy. The Keeping Up with the Kardashians star had shared a photo of herself wearing a tight, midsection-hugging party dress, prompting some Instagram users to question whether she was trying to tell the world that she was pregnant (this is often how members of the Kardashian clan announce these big life changes). During the last moments of 2017, Jenner shared a message to her fans, setting the record straight: “i just like bagels ok!!!” This oddball intersection of celebrity drama and bagel fixation would set the tone for the year to come.

The time Jim from ‘The Office’ got bagel bombed

America’s TV boyfriend, John Krasinski, had an incredible year, becoming both the new Jack Ryan in a televised Tom Clancy series, and the writer/director/star of one of 2018’s biggest hits, A Quiet Place. But things weren’t always so rosy for the Hollywood hero. Many years ago, when he was a lowly intern at 30 Rock in New York City, the Boston native was the victim of some carbohydrate-related bullying from a complete stranger. “I was wearing a Nomar Garciaparra jersey,” Krasinski told Jimmy Fallon on the Tonight Show in April. “I was walking along about to get lunch and just something hit me in the back of the head. It was a full, cream cheese bagel.” The actor concluded that the bagel bomb was hurled from a “taxi going like 20 miles an hour.” Clearly, this incident still haunts Krasinski till this day.

Bieb’s sad Brooklyn bagel run

In August, Sleazcore couple du jour Justin Bieber and Hailey Baldwin surprised guests at Frankel’s, a neo-delicatessen in Brooklyn, by gracing the bagel shop with their mopey presence. After placing their order, the couple proceeded to shuffle around the store, their arms draped around each other in a loose embrace. Guests were clearly weirded out by their demeanor, and Instagram users also questioned why they looked so sad and/or zonked out during this bagel run, prompting one commenter to remark, “They look miserable.” But, strange though it may seem, this might just be what true love looks like between an international pop mega-star and a runway model in 2018: Justin and Hailey got married just a few months after these photos were taken.

The bagel order heard round the world

Getty Images for PRIDE MEDIA

On Sunday, September 9, Sex and the City actress-turned-politician Cynthia Nixon placed an order at famed Manhattan market Zabar’s that would send shockwaves throughout the bagel-loving community. In an interaction that was surreptitiously caught on camera by Gothamist, Nixon ordered a cinnamon-raisin bagel stuffed with cream cheese, capers, tomatoes, onions, and lox. This combination, which she referred to as “a full load,” only has one element that throws people off: the sweet bread hugging all of those traditionally savory ingredients. And yet, the New York Post found this melange of textures and flavors to be outrageous enough to earn the title of “strangest bagel of all time,” while a Food & Wine staffer called it ”basically criminal.”

Nixon tried to change the conversation by owning up to the order on Twitter and urging her fans to donate to her campaign for Governor of New York, but this move didn’t stop the Twitter snarking about Nixon’s breakfast of choice. Later that week, she lost the primary race to Andrew Cuomo.

The bagel surprise of the year

Getty Images for IEBA

Although Ice-T has spent much of the last two decades filming a New York-based cop procedural, last month, the rapper-turned-actor revealed that he somehow had never tried one of the quintessential NYC foods — the bagel — until he filmed a recent scene on Law and Order: SVU. This detail was revealed on Twitter, when the celebrity responded to a fan’s inquiry about his favorite bagel variety by tweeting, “Lol. I’ve never eaten a Bagel in my life...” A few hours later, after many Twitter users had expressed their shock and disbelief at this revelation, Ice-T told fans, “White people.. Don’t lose your Fn minds because I’ve never eaten a Bagle [sic].. Take it easy.... lol.” During a Tonight Show appearance a few weeks later, Ice-T explained why he’d never tried a bagel before this year: “I’m from South Central. Can you imagine Snoop singing, ‘Rolling down the street smokin’ indo eating some lox and bagels?’”

And in other bagel news...

Twitter users found the original sketch of the bagel emoji to be hilarious, but the revised edition — which featured cream cheese and a craggily surface — was a much bigger hit. Former New York Times critic Mimi Sheraton incurred the wrath of Montreal bagel lovers by tweeting that eating their local speciality was “like chewing broken glass.” And speaking of Montreal, that city’s Plateau-Mont-Royal borough imposed a ban on wood-fired ovens, but thankfully, ancient bagel shops like St-Viateur (pictured above, with Adam Sandler and his family) and Fairmount Bagel are exempt from this piece of legislation — long may they reign.

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Source: https://www.eater.com/2018/12/19/18146004/cynthia-nixon-ice-t-bagel

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Strawberry Rhubarb Tres Leches Cake Recipe

Last week, I shared these Blood Orange Margaritas for Cinco de Mayo.  This week, I’ve got a special May 5 dessert prepared in partnership with Bob’s Red Mill:  Strawberry Rhubarb Tres Leches Cake.

Tres leches cake is one of my favorite Mexican desserts.  The classic recipe is made by soaking an airy yellow cake with a mixture of three milks—usually evaporated milk, sweetened condensed milk and heavy cream.  The cake then sits in the fridge for a few hours (or overnight) to let everything soak in.  Finished with sweetened whipped cream or a light frosting, tres leches cake is moist and rich with such a unique and pleasant texture.

With this recipe, I’m adding a little seasonal flair in the form of strawberries and rhubarb.  Stalks of bright pink rhubarb are sliced and then cooked in a mixture of sugar and water.  The tender solids are folded into the cake batter, and the remaining rhubarb syrup is reduced and used later in the whipped cream topping.  Fresh, ripe strawberries are strewn over the top.  The sweet tang of the fruit adds some nice contrast against the sopping richness of the cake.  This is such a treat!  Continue reading for the recipe.

I’ve always got bags of Bob’s Red Mill flour and whole wheat flour in my pantry, so I was excited when they when reach out to partner on a recipe.  I decided to take this opportunity to get to know some of their other products, particularly, Bob’s Red Mill Organic Unbleached Flour.  Milled from high quality, certified organic, hard red wheat, this organic flour can be used in any way you would use regular all purpose flour.  I tested the flour out while making bread, chocolate chip cookies and this cake, and each one was delicious.  Bob’s Red Mill Organic Unbleached Flour is a solid base for all baked goods, and a perfect option if you are looking to incorporate more organic products in your kitchen.  I’d highly recommend it!

If you are planning on making this tres leches cake recipe for Cinco de Mayo, be sure to start it the morning of or the night before.  You need to let the cake rest several hours in the fridge before topping with the rhubarb cream and strawberries.  This is great if you like to make things in advance!  Not so great if you leave things to last minute 😉

Another little trick to this recipe is to use only a portion of the milk mixture to soak the cake.  I find that if you use the entire milk mixture, you’ll have a lot of liquids pooling at the bottom of the cake pan.  You want just enough to moisten the cake, but not so much that it’s drowning!   You’ll have about 1 cup of the milk mixture left over.  Save this for your morning coffee!

Author Brandon Matzek

Yield 10 - 12 servings

Ingredients

11 ounces rhubarb, ends trimmed, sliced

3 tablespoons + 1 cup sugar

1 cup water

Unsalted butter, for greasing the baking dish

1 1/2 cups Bob's Red Mill Organic Unbleached Flour

2 teaspoons baking powder

1/2 teaspoon fine grain sea salt

3 eggs, at room temperature

1 teaspoon good vanilla

1/2 cup whole milk

1 1/2 cups half and half (I used a mix of whole milk and heavy cream here)

1 12-ounce can evaporated milk

1 14-ounce can sweetened condensed milk

2 cups cold heavy cream

1/3 cup confectioners' sugar

Zest of 1 small lemon

Sliced strawberries, for topping

Instructions

Add sliced rhubarb, 3 tablespoons sugar and water to a medium saucepan over medium heat.  Cook, stirring occasionally, until the rhubarb is tender and starting to fall apart (5 to 6 minutes). Pour the mixture through a fine-mesh strainer into a clean bowl. Reserve the rhubarb solids for the cake. Return the liquid to the saucepan and increase the heat to medium-high. Reduce mixture to just under 1/4 cup liquid (9 – 11 minutes).  Keep an eye on this as it can bubble over.  Reduce heat as needed.  Reserve liquid for the whipped cream, storing covered in the fridge.

Preheat an oven to 350°F and set an oven rack to the middle position.  Lightly butter a 9 by 13 baking dish and set aside.

In a medium bowl, whisk together flour, baking powder and sea salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, 1 cup of sugar and vanilla on medium-high speed until pale yellow and very fluffy (about 10 minutes).  Add half of the flour mixture, and beat on low until just combined.  Gradually mix in the milk on low, then the remaining flour mixture.  Using a spatula, fold in the cooled rhubarb solids.

Scrape the batter into the prepared baking dish, and bake until lightly golden on top and a toothpick inserted into the center of the cake comes out clean (25 - 30 minutes).  Transfer to a cooling rack, and let cool for 30 minutes.

Meanwhile, whisk together half and half, evaporated milk and condensed milk in a medium bowl.  Measure out 3 cups for this recipe, and save the rest for another use.  Once the cake has cooled, poke holes all over with a fork.  Gradually pour the milk mixture over the cake.  If it starts to pool, stop and let the liquid absorb before adding more.  Cover and let rest in the fridge for at least 4 hours or overnight.

Right before you are ready to serve, make the whipped cream topping.  In the bowl of a stand mixer fitted with the whisk attachment, beat together heavy cream, confectioners' sugar, lemon zest and reserved rhubarb syrup on medium-high until soft peaks form.  Spoon most of the rhubarb whipped cream over the tres leches cake and spread out in an even layer.  Top with sliced strawberries.  Serve with any extra rhubarb cream on the side.

This post was written in partnership with Bob’s Red Mill. Thoughts, opinions and recipes are my own.

11

Source: https://www.kitchenkonfidence.com/2018/05/strawberry-rhubarb-tres-leches-cake-recipe

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FINALLY ON THE MEND, WITH WHOLE GRAIN, LOW-FAT, LOW-GLYCEMIC LEMON, WALNUT, BLUEBERRY MUFFINS

I'm happy to report that, over the last few days, my rotten cold is just about over, my nerve pain (from shingles) discomfort has eased quite a bit (after 4 months), and I have had much more energy in the last few days. I have managed to get some much-needed household and outside jobs done (in the morning, when my energy is highest)-- yay! That said, I was moved to make some muffins a few days ago, and I made a batch of the same today, as well.  I had stumbled upon a recipe I had written a few years ago that sounded  just perfect for what I had available in my pantry and refrigerator.  But, I tweaked it a bit to make it lower on the glycemic index. I was a bit worried that using low-glycemic whole grains in place of the original white pastry flour, but I needn't have done so. I used only 1/2 cup of wholewheat flour, and replaced the rest with my favorite low-glycemic flour mixture of 3/4 oat flour and 1/4 chickpea flour.  It worked perfectly!

In my original recipe, I made a note stating: "Batter will be kind of runny-- it will be fine." I was a bit nervous about this, but decided to proceed anyway. Again, I needn't have worried-- the muffins turned out just fine-- in fact, nice and moist, but not soggy at all.  I hope you'll give them a try!

Printable Recipe

BRYANNA'S NEW, MOIST LOW-FAT, LOW-GLYCEMIC LEMON, WALNUT, BLUEBERRY MUFFINS Makes 12 muffins

WET MIX: 1 1/2 cups creamy plant-based milk (I use soy) 1/2 cup sugar of choice 1/3 cup unsweetened applesauce 1 T. oil grated zest of 1 lemon

DRY MIX: 3/4 cup oat flour 1/2 cup whole wheat flour 1/4 cup chickpea flour (or white bean flour) 1/4 cup wheat germ 1/4 cup oat bran 2 tsp. baking powder 3/4 cup salt 1/4 tsp. grated nutmeg 1/4 tsp. baking soda Additional: 1 cup fresh or frozen blueberries (do not thaw them out!) 1/2 cup chopped walnuts (or nuts of your choice) Optional for topping: brown sugar or coconut sugar Preheat oven to 400 degrees F and grease 12 muffin cups (or use cupcake liners or my Homemade Palm-Oil-Free, Non-Hydrogenated “Cake Release” (Pan Coating or Professional Baker's Grease).

Blend the Wet Mix ingredients together in a blender or with a stick blender, or a food processor. Set aside Mix the Dry Mix ingredients in a medium bowl.  Add the blueberries and walnuts and stir to coat with the Dry Mix.

Stir in the blended Wet mix and stir well, making sure that there is no Dry Mix still at the bottom of the bowl. As noted in the intro above, the batter will be runny-- see pics below.

Spoon the batter evenly into the prepared muffin cups. Sprinkle with a bit of brown sugar or coconut sugar, if you like.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Place the muffin pan onto a cooling rack and cover loosely with a light cloth. Cool at least 10 minutes before serving.

Enjoy!

Source: http://veganfeastkitchen.blogspot.com/2019/05/finally-on-mend-with-whole-grainlow-fat.html

[yewtongue8-blog]

Lunch in a Jar: Chips and Guac

Chips and guac is a surprisingly perfect lunch to pack in a jar and take on the road, to work, or to school!

Now, let’s not talk about the color of the guacamole. Bless its heart. It is delicious and it can’t help the way it looks. Green (avocados) and red (salsa) make…the color of baby poop. We offer huge apologies for this, yet there’s nothing we can do to change it.

Trust me, we’ve tried.

But we like to do things the simple way around here, so it is what it is. The fact that we can scoop avocados into a blender, dump in salsa and lime juice, then blend it to perfection – all in five minutes? Well, so what if the mixture turns out not-so-pretty? We just made a super nutritious and delicious snack or meal in record time!

I shared our favorite Guacamole Recipe here. But I’ll share it again today as a perfect “Lunch in a Jar” idea. Truly, this is substantial enough to make a meal. The guac packs perfectly in a small jar. Add a baggie of tortilla chips and any other sides and your lunch box will be the envy of all around you.

Especially because of the color of your guac. Who wouldn’t be jealous of that?

Lunch in a Jar: Chips and Guac

Lunch in a Jar: Chips and Guac

Author: Laura

Serves: 4-6

Ingredients

4 ripe avocados

16-ounce jar of your favorite salsa

3-4 Tablespoons of lime juice

Instructions

Cut open the avocados, pull out the pit, and scoop the "meat" into a blender.

Dump salsa and lime juice into the blender.

Blend until smooth.

3.5.3229

I recommend these tiny 4-ounce jars for packing guacamole. These 8-ounce wide mouth jars are also awesome for those with a bigger appetite.

—-> Did you see the fun list of supplies and jars I recommend for packing lunches? <—–

We’ve got 10 super fun Lunch in a Jar ideas to share this month – perfect for your Back to School lunchbox! Subscribe here so you won’t miss a post!

Source: http://heavenlyhomemakers.com/lunch-in-a-jar-chips-and-guac

[yewtongue8-blog]

The 12 Days of Guy Fieri: Winemaking Is More Than a Side Hustle

Although audiences rarely see this side of Guy Fieri on his TV shows, the culinary daredevil is actually a big wine nerd. The Platinum Prince grew up in Ferndale, California during a time when the wine scene in the nearby Napa Valley was exploding. Guy’s celebrity chef origin story is inextricably linked to a French wine cork salesman who happened to be passing through town and eventually helped Fieri travel to France, where his love of food truly blossomed. And the famous chef decided to start his restaurant empire and make his home in Santa Rosa, California, a city that’s known as “the urban heart of wine country.”

In recent years, Fieri has actually taken his wine appreciation to the next level by starting his own winery. And on this, the ninth day of The 12 Days of Guy Fieri, it’s time to explore the Mayor of Flavortown’s passion project.

Hunt and Ryde/Facebook

1) The wine is not just part of some banding or merchandise deal: Fieri actually bought a five-acre Pinot Noir vineyard in the Russian River Valley and installed organic farming methods. He’s working with local vintner Guy Davis, of the celebrated Davis Family Vineyards, on this project. “This isn’t juice that somebody else made that we just put in a bottle and put my name on it, which a lot of people do,” Fieri told GQ three years ago.

2) The name is a reference to his two sons, Hunter and Ryder. “I wanted the wine to stand on its own without my name,” Fieri told Wine Enthusiast in 2017. “I wanted quality, organic, and a price that’s approachable. If you can give something like that to your kids — God’s not making any more land in the Russian River — it’s a legacy they can have.” The Food Network star’s name is not prominently displayed on the label; the only Fieri branding is a tiny “Guy” stamp on the back of the bottle.

3) A few years ago, Fieri tried to open a tasting room near his winery but the NIMBYs on the local community board shot down the proposal, fearing that the new business venture would attract noisy, raucous crowds.

4) Currently, Hunt & Ryde only makes three wines: a Pinot Noir, a Zinfandel, and a Cabernet “Trophy” blend. Regular bottles are priced between $50 and $75, and a magnum of the Pinot Noir is $100.

5) The 2013 Zinfandel got a 92-point rating (“outstanding”) from Wine Enthusiast. Critic Virginia Boone described it as a “balanced wine marked by savory black olive, black pepper and a strong current of Italian deli aromas and flavors.” The 2014 Pinot got a 91-point rating, with high marks for its “subtly toasty oak, cinnamon and dark cherry flavors.”

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Source: https://www.eater.com/2018/12/18/18146948/guy-fieri-santa-rosa-winery-hunt-and-ryde

[yewtongue8-blog]

Eggplant Tart With Goat Cheese, Honey, and Nigella

[Photograph: Vicky Wasik]

Store-bought puff pastry gets all gussied up (or should we say tarted up?) with the help of creamy goat cheese, nutty Gouda, aromatic nigella seeds, and late-summer eggplant. This tart is finished with a drizzle of honey to contrast the salty bite of the cheese and the crisp, buttery pastry. Baking the puff pastry twice ensures it's fully cooked through, emphasizing all the pastry's brittle and flaky layers.

Cut into small, bite-size portions for a simple hors d'oeuvre, or larger slices for a light first course or even to serve alongside a salad for lunch.

Source: https://www.seriouseats.com/recipes/2018/08/eggplant-cheese-honey-nigella-puff-pastry-tart-recipe.html

[yewtongue8-blog]

The Best Chef’s Knives, According to Line Cooks

Line cooks arguably have the most physically and mentally demanding job in any restaurant. In the classical French brigade de cuisine, or kitchen hierarchy, line cooks are comparable to infantry soldiers. In constant two-step with the head chef and standing over a smoking plancha, wok, or cast-iron skillet for up to 10 hours a day, line cooks put in hours upon hours to hone their skills and prove their worth. They can plate a mean shishitos en nogada or tofu Benedict, but their day-to-day on the line is anything but precious.

Because they spend so many hours in the kitchen, a line cook’s knife also has to hold up to pressure. Many swear by some variation of a chef’s knife, the most universal, all-purpose knife one can buy (though even chef’s knives vary based on the country of manufacture, the brand, and other factors). Other cooks have less conventional picks.

So, for the home cook looking for that one, perfect, bet-your-life-on-it knife, we asked six line cooks — in this case, all from New York City — for their go-to blade.

For the cook in search of something pretty but long-lasting

For his work as garde manger at Lalito, Elliot Alvarado uses a seven-inch Damascus steel gyutou (a Japanese chef’s knife) by Togiharu. The model is a Korin exclusive with a hammered blade and, according to Alvarado, a “gorgeous piece of metal.” Though he finds it to be seriously versatile, he admits that slicing through hard vegetables and bones can cause the edge to deteriorate and require more frequent sharpening. This knife is a great investment if you want something classy but don’t mind a bit of extra time in front of the sharpening stone. (Listening to Brock Hampton and Frank Ocean helps Alvarado cope with the sharpening, not to mention the crying as he preps quarts of onions.)

Buy Togiharu Hammered Damascus Gyutou Knife, $159

Elliot Alvarado with his Togiharu gyutou

Eater

For the cook who wants something durable without constant upkeep

Back when he worked plancha and garde manger at Annicka, a farm-brewery restaurant in Greenpoint, Brooklyn, Noah Clark used a Wusthof Classic 6-Inch Hollow Edge Cook’s Knife (what Wusthof calls its chef’s knives). If you had to compare it to a car, it would be a Ford F150, according to Clark: “It’s such a good middle-of-the-road knife for everything.” Requiring very little maintenance, it’s a workhorse of a knife. The “hollow edge” dimples are meant to prevent food from sticking to the blade, and the shorter length means greater control over raw ingredients like crudo. Though it doesn’t shine in any one particular area, Clark says, “my knife really doesn’t have an Achilles heel.”

Buy Wusthof Classic 6-Inch Hollow Edge Cook’s Knife, $130

Noah Clark with his Wusthof chef’s knife

Eater

For the cook willing to step out of their comfort zone

Ask John Hutt, chef at the Museum of Food and Drink, how much a line cook should spend on a knife, and he’ll tell you straight up: $25. A first-generation immigrant from Scotland and a line cook for over seven years, John often found himself the only white dude working in Chinese restaurant kitchens. Watching his fellow cooks using a single Chinese-style cleaver known as a cai dao for every single task, he thought, “I’m gonna learn how to do that.”

In his experience, the best Chinese knives are mass-produced in Hong Kong and can replace every other knife in a cook’s roll. Truly all-purpose, the cai dao (literally “vegetable knife”) gets put to use when cutting through bone, carving a lamb, or even peeling ginger. His recommendation is a high-carbon stainless steel specimen from the brand Xin Rongda. (A similar one is below, available online and also at many Chinese restaurant supply stores.) “I take this with me if I go anywhere,” says John. “I took this to Spain, I took it to India, I took it everywhere.” And when he’s not relying on his cleaver, John recommends another tool that’s even cheaper: “a pair of scissors.”

Buy Xin Rongda 310-Millimeter Cai Dao Knife, $29

John Hutt with his cai dao knife

Eater

For the cook who really wants a Japanese knife

There’s a reason Japanese knives are so worshipped: Their blades are typically crafted from extra-hard steel and are sharpened at smaller angles than other knives (the smaller the angle, the sharper the blade). Orlando Velasquez’s knife, a Togiharu gifted to him by his boss, chef Jacob Clark at Maison Premiere, is “like a baby” to him. “I don’t ever let anybody else touch it,” he says. His experience using the knife got him interested in the craft of knife-making in Japan. However, his roots are firm: He prefers to wield his knife in his home kitchen while listening to traditional ranchera from Mexico, sounds that bring him back to a childhood spent watching his mom cook pozole and tamales.

Buy Togiharu Molybdenum Steel Gyutou Knife, $156

Orlando Velasquez with his Togiharu gyutou

Eater

For the cook still finding their sea legs in the kitchen

Allie Brodt is a freshly minted culinary school graduate from Huntington Beach, California, working the line at Modern Love in Brooklyn. She started out there as “toast bitch,” a playful term for anyone in charge of toasting French bread for the vegan restaurant’s burgers and famous chickpea cutlet Parmesan. Brodt’s tool of choice is a 7-inch santoku-style knife from Mercer, which she received in her culinary school kit. An alternative to the chef’s knife, a santoku is an all-purpose knife, particularly well-suited to vegetables. With a curved tip and flat edge, it’s ideal for cooks who prefer an abrupt, straight-down motion when slicing, as opposed to the rocking motion required with a chef’s knife. Shorter and lighter in weight, it’s also excellent for the petite cook.

Buy Mercer Culinary Genesis 7-Inch Forged Santoku Knife, $30

Eater

For the cook who loves to do pastry, but can get down with savory

A proud pastry cook, Alicia Bass of Dirt Candy relies on a 10-inch Global chef’s knife for cutting cakes, doughs, and eggplant for the restaurant’s famous eggplant Foster. For her “very tiny hands,” the thin, dimpled handle is ideal, she says, but the blade’s extra length is a boon when cutting long, elegant slices for cakes and desserts. It was a gift from her former mentor at the Hard Rock Cafe and Casino in Fort Lauderdale, and she says she “didn’t even want to use it — honestly, I wanted to just frame it.” She didn’t, though. “That knife has been through everything with me from the very beginning.”

Buy Global Classic 10-Inch Classic Chef's Knife, $171

Alicia Bass with her Global chef’s knife

Eater

For the cook who wants more control

A former cook at the Breslin, Jean Nihoul currently cooks for Amali restaurants with a Glestain 8-inch gyutou. Purchased at Korin in 2009, the knife’s weight is concentrated in the handle, as opposed to the heavier blade on a German knife. “It makes it feel more like a part of my hand,” he says. It can be used for anything, from dicing to mincing to butchering fish, though he admits the stiff blade makes it less ideal for breaking down large whole cuts of meat.

While a quality chef’s knife rarely comes cheap, it’s possibly the best investment a burgeoning or experienced home cook can make. In Nihoul’s words, “I don’t see a need to own any other knife other than a chef’s knife.”

Buy Glestain 8.2-Inch Indented Blade Gyutou Knife, $177

Jean Nihoul with his Glestain gyutou

Eater

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Source: https://www.eater.com/2019/1/7/18158866/best-chef-knife-japanese-santoku-gyuto-knives

[yewtongue8-blog]

Corn and Goat Cheese Polenta with Garlicky Summer Squash

Home › Recipes › Italian Recipes › Corn and Goat Cheese Polenta with Garlicky Summer Squash

This post may contain affiliate links. Please read my disclosure.

This healthy recipe allows you to enjoy creamy and cheesy goat cheese polenta without any of the guilt! Served with summer squash and fresh corn, this seasonal dish is fresh, tasty and full of nutrients.

Seasonal squash and fresh corn on the cob are some of my favorite things about summer.

While frozen and canned corn are available year round, and are decent substitutions in most recipes that call for corn, there’s just nothing like fresh corn cut right off the cob. It’s got that light, sweet and crispy consistency that just feels like you’re biting into summer sunshine.

And summer squashes are just so much fun to cook with! There are over 15 different kinds and they all have different textures and flavor profiles.

Add goat cheese, polenta, and some fresh herbs, and you’ve got an easy, simple dinner that’s filling, satisfying and healthy.

The traditional version of polenta is made with tons of butter, cheese and sometimes even cream – which makes it super rich and indulgent – but also not the best thing to eat on a regular basis.

My version has all of the decadence of the original version with none of the guilt!

How to make Corn and Goat Cheese Polenta with Garlicky Summer Squash – Step by step

Bring 1 quart of water and 1 teaspoon of salt to boil in a large saucepan or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta; continue to cook, whisking frequently until polenta thickens to a soft, but not soupy consistency. Keep warm, adding water and stirring frequently to keep polenta soft. When the polenta is almost ready, stir in the milk. This will literally take you 3 minutes (and then the polenta is ready!).

Cut the squash into thin rounds about 1/4 inch thick.

Then cut the corn kernels off the cob. I like to hold the ear of corn vertically in a large bowl and then run my knife down the sides. That way the little kernels don’t go sprinkling all over my kitchen floor as I cut the corn off the cob!

Heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Add corn, crushed red pepper, and garlic; sauté lightly to cook. 

Stir in basil and a sprinkling of salt and pepper to taste.

Stir in about 1 oz goat cheese into the polenta right before you serve it. To serve: Pour 1 ladle-full of polenta into a plate, top with a portion of the squash mixture. Top with about 1/2-1 oz crumbled goat cheese per serving.

What is polenta?

Polenta is made from yellow corn that is ground into cornmeal, and is commonly used in Italian cooking. It is a whole grain that is low in calories and gluten free.

Is goat cheese polenta healthy?

Typically, I wouldn’t say goat cheese polenta is healthy. But this cheesy polenta dish comes in at only 270 calories per serving and this recipe makes four servings. The dish is loaded with healthy veggies for a hit of vitamins and minerals. Polenta is rich in complex carbohydrates, a source of fiber and protein and low in fat.

Is polenta gluten free?

Yes! Since polenta is made from corn, it’s naturally gluten free. It’s also a healthy complex carbohydrate, since a 3.5-ounce portion has only 15g carbs. This dish, thanks to the polenta is also gluten-free. 

Can this polenta recipe be made ahead of time? 

Absolutely! You can make this the day before and it will keep in the fridge for up to 4 days. To reheat polenta, add a little bit of water or milk to thin it out until you achieve the right consistency, and then heat it gently using the stove or microwave.

There’s just something about this dish that has an air of elegance and fancy, like you’ve spent hours on it in the kitchen, even though it literally takes 20 minutes to make. And I promise: this polenta will be creamy, buttery and delicious – just like the restaurant version but totally guilt-free!  

Top tips for making Corn and Goat Cheese Polenta with Garlicky Summer Squash

Buy polenta that has 1 ingredient – 100% cornmeal.

Keep stirring the polenta when cooking to keep it soft.

Polenta can be made ahead of time and reheated, simply add 1/4-1/2 cup of water, cover, and reheat in the microwave or on a low heat.

Use the freshest veggies you can for maximum flavor.

To cut the corn easily without having corn kernels fly everywhere, use two bowls: one large and one small. Put the small bowl upside down in the large bowl. Then stand the corn on top of the smaller bowl and use a sharp knife to slice down along the cob.  

Be sure to check out these other healthy Italian inspired recipes!

If you have tried this Corn and Goat Cheese Polenta with Garlicky Summer Squash recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

There’s just something about polenta infused with goat cheese that’s addicting and decadent. You can lighten up the ingredients quite a bit while retaining that amazing restaurant flavor.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 273.4kcal

Author: Anjali Shah

1 cup instant polenta make sure it has one ingredient: 100% cornmeal – you can get it at your local grocery store

4 cups water

1 tsp salt

1/4 cup 1% organic milk

4 ounces herbed goat cheese you can buy herbed goat cheese at the grocery store, or make your own by mixing plain goat cheese with a mixture of your favorite fresh herbs!

1 tsp extra virgin olive oil

2 medium-large yellow squash sliced into thin rounds

2 medium-large zucchini sliced into thin rounds

2 ears corn kernels cut from the cob

4-5 garlic cloves minced

1/4 cup chopped fresh basil leaves

1/8-1/4 tsp crushed red pepper

Salt and pepper to taste

Bring 1 quart of water and 1 teaspoon of salt to boil in a large saucepan or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta; continue to cook, whisking frequently until polenta thickens to a soft, but not soupy consistency. Keep warm, adding water and stirring frequently to keep polenta soft. When the polenta is almost ready, stir in the milk. This will literally take you 3 minutes (and then the polenta is ready!).

Cut all your veggies, and cut the corn kernels off the cob. I like to hold the ear of corn vertically in a large bowl and then run my knife down the sides. That way the little kernels don’t go sprinkling all over my kitchen floor as I cut the corn off the cob.

Heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Add corn, crushed red pepper, and garlic; sauté to lightly cook. Stir in basil and a sprinkling of salt and pepper to taste.

Stir in about 1 oz goat cheese into the polenta right before you serve it. To serve: Pour 1 ladle-full of polenta into a plate, top with a portion of the squash mixture. Top with about 1/2-1 oz crumbled goat cheese per serving.

Top tips for making Corn and Goat Cheese Polenta with Garlicky Summer Squash

Buy polenta that has 1 ingredient - 100% cornmeal.

Keep stirring the polenta when cooking to keep it soft.

Polenta can be made ahead of time and reheated, simply add 1/4-1/2 cup of water, cover, and reheat in the microwave or on a low heat.

Use the freshest veggies you can for maximum flavor.

To cut the corn easily without having corn kernels fly everywhere, use two bowls: one large and one small. Put the small bowl upside down in the large bowl. Then stand the corn on top of the smaller bowl and use a sharp knife to slice down along the cob.  

Adapted from ThreeManyCooks

Calories: 273.4kcal | Carbohydrates: 28g | Protein: 10.9g | Fat: 8g | Sodium: 113.2mg | Fiber: 3.8g | Sugar: 5.7g

Source: https://pickyeaterblog.com/corn-and-goat-cheese-polenta-with-garlicky-summer-squash/

[yewtongue8-blog]

Three Ingredient Peppermint Cups

Three ingredients are all you need for these easy homemade peppermint cups.

Need an easy homemade candy for the holidays?

These homemade peppermint cups combine the classic combination of peppermint and chocolate in an easy to make candy.

I don’t usually post a recipe on Monday, but I have several Christmas and holiday recipes that I want to get up this week. So, you will see a few extra posts from me this week. Next week I will be back to posting just a few times a week. 

Now for these easy peppermint cups! 

I love this recipe because you can make them as healthy or unhealthy as you want. You can use a really dark chocolate or a regular chocolate for these peppermint cups. If your chocolate is unsweetened you might need to add a little extra honey.

Peppermint Vitality Oil is pretty much my favorite essential oil, especially when it comes to using essential oils in the kitchen.

If you don’t have Peppermint Vitality Oil, you can use peppermint extract, but the peppermint flavor will be much better with peppermint oil.

There are a lot of essential oils out there, but I love Young Living. Their vitality oils are made for cooking and eating, so they work great for adding to recipes. 

This recipe is so easy and they store well in the refrigerator. I have made a big batch of these and kept them in the fridge for over a week. They taste just as good several days after you make them. 

In fact, I think these taste better on the second or third day because the peppermint flavor gets a little stronger as it sets.

If you love peppermint and have never tried Peppermint Vitality Oil in your coffee or hot chocolate, you need to. It is amazing. One drop gives you a ton of delicious peppermint flavor. Want to try Young Living Peppermint oil, but don’t know where to start? Just email me for more information. 

Curious about using essential oils in the kitchen?

Now for how I made these homemade peppermint cups.

Yield: 24 mini cups

Three ingredients are all you need to make these easy homemade peppermint cups.

Prep Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

2 cups dark chocolate chips

3 tablespoons honey

2-3 drops Peppermint Vitality Oil

Instructions

Line mini muffin tin with liners. This makes about 24 mini cups.

In a double boiler or microwave melt chocolate. ( I use the microwave stirring every 30 seconds at 50% power)

Once chocolate is melted stir in honey and peppermint oil.

Scoop chocolate into muffin cups.

Refrigerate until firm. This takes several hours.

Eat and enjoy! 

Notes

You can use peppermint extract, but the peppermint flavor is better with peppermint oil.

You don't have to use dark chocolate. You can use whatever kind of chocolate that you like and that melts well.

Source: https://www.lynnskitchenadventures.com/2018/12/three-ingredient-peppermint-cups.html

[yewtongue8-blog]

Ham and Cheese Brioche Sandwiches

Tiny baked buns filled with ham, cheese, mustard, mayo, honey and covered in poppyseeds – what’s not to love? I came across the idea for these buns while paging through cookbooks, and immediately headed to the kitchen to make them. With all the ham, cheese, mayo, and butter, I wanted to keep the brioche buns on the lighter side, so I used our no-knead challah dough–it’s basically a light brioche. Plus, my family swoons every time I make it. I wasn’t wrong. These buns are delicious, and they are perfect for every occasion. Breakfast, lunch, dinner, snacks, baby showers, pool parties, even Father’s Day.

Ham and Cheese Brioche Sandwiches This recipe is inspired from two places – Baking School cookbook for the ingenious method of the buns, and Pinterest for the filling. There is a lot of room to improvise here – smoked turkey and sharp cheddar is another lovely combination. This recipe can easily be cut in half. You can set these up the night before and hold them in the fridge until the next morning. Let them come to room temperature while the oven preheats (about 45 minutes to an hour) and then bake as directed.

For the buns 2 pounds challah dough from The New Artisan Bread in Five (page 296), or Healthy Bread in Five (page 324)

Mayo (or sriracha mayo), about 1/3 cup 3 tablespoons Dijon mustard 1 tablespoon honey 8 ounces Provolone cheese, cut into small pieces (see below photo) 10 ounces deli sliced ham, cut into small pieces (see below photo) Egg wash (1 egg, 1 tablespoon water, and a pinch of salt whisked together) Poppyseeds (about 3 tablespoons)

Pouring sauce 1/4 cup unsalted butter, melted 1 tablespoon honey 1 teaspoon Dijon mustard

Line a rimmed baking sheet with parchment paper.

Using your chilled dough, divide the dough into 1.5 ounce (40g) pieces (they will be quite small). Gently roll each piece into a ball – they don’t have to be perfect.

Slice each ball in half, using a very sharp knife.

Place the bottoms of the dough onto your prepared baking sheet.

Cover each bottom with a smear of mayo, and then top with the ham.

Then top with Provolone cheese.

Mix the 3 tablespoons mustard and 1 tablespoon honey together, and coat the bottoms of the tops with the mixture. Place the tops on (mustard side down) and press down gently.

Loosely cover the sandwiches with plastic wrap, and let them rise for about 45 minutes at room temperature (not too much longer, as you have meat rising with the dough).

Preheat your oven to 350F.

Brush the tops with egg wash, and then generously sprinkle with poppyseeds.

Let the buns bake for 5-7 minutes. While they are baking, combine the the melted butter, honey, and mustard together.

Pour the butter mixture over the partially baked buns (remember, the pan is hot!) and then continue baking for 13-15 minutes, until the buns are golden brown.

Let cool about 15 minutes and then serve.

Serve warm, and enjoy!

Source: https://artisanbreadinfive.com/2018/06/13/ham-and-cheese-brioche-sandwiches/

[yewtongue8-blog]

Grilled Cheese Dippers

Directions:

Remove crusts from slices of bread. Please note, this is totally optional. If your kids love the crusts, just skip this part.

Flatten out each bread slice with a rolling pin or the palms of your hands.

Place one American cheese slice on each flattened bread slice.

Psst: You can also throw some ham on there too! 😉

Now, there’s two ways you can roll this up. You can roll it up from one of the corners…

…or roll it up from the long side. Either way works but I prefer the corner roll myself. Continue with the remaining bread and cheese.

Next, mixed together the softened butter and mayonnaise. The mayonnaise is not only going to give it amazing flavor but it helps to give it a pretty golden brown color too.

Coat each grilled cheese dipper with this butter mayo mixture. Heat up a non-stick pan over low-medium heat. A nonstick pan is super important here. If any cheese oozes out, it will be easy to wipe up. Also, you never want the pan super hot when making grilled cheese because you don’t want the outside to get brown before the cheese has even had a chance to melt.

Then, place grilled cheese dippers in a lidded container. No need to reheat these as they will get warm again once they are dipped into the hot soup. 

Cook’s Notes: Short on time? Just make this as a regular grilled cheese sandwich and slice it into four vertical slices. Perfect for dipping and quick to whip up!

Source: https://www.thecountrycook.net/grilled-cheese-dippers/