Chicken Breast with Mango BBQ Marinade

Written by lyricsmama on June 25, 2015 – 12:21 PM -

Mango BBQ Marinade

Ingredients
8 chicken breasts
½ bottle Mango Moscato
1 stick of butter
1 tablespoon paprika
1 tablespoon garlic salt

Directions
Marinate chicken in 1/2 bottle of Moscato for 8 hours.
Melt one stick of butter in saucepan and add paprika and garlic salt.
Grill should be hot but on a low setting. Grill chicken for approximately 20 minutes taking care to turn it every 5 minutes or so.
Begin basting chicken and continue to turn it until sauce is finished or for approximately another 20 minutes.
Serve with chopped Mango on top, your favorite grilled vegetables, rice.

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Red, White and Blue Dessert Quesadilla

Written by lyricsmama on June 17, 2015 – 10:41 AM -

It’s time to celebrate the Fourth of July, and what better way to salute our country than with a delicious red, white, and blue dessert! Blueberries, raspberries, and white chocolate chips make a scrumptious dessert quesadilla that is easy to prepare and grill. It’s easy – after the family BBQ, keep the grill warm and treat your family and guests to a nutritious fruity dessert made using healthy ingredients with the GrillGrate!

Red White and Blue Quesadilla

Ingredients

Four Flour Tortillas
Cup of white chocolate morsels
Cup of fresh raspberries
Cup of fresh blueberries
Ricotta cheese
Confectioners sugar
Vanilla

Making the Filling

8 ounce container whole ricotta cheese
1/2 cup confectioners sugar
2 tsp vanilla

Whirl in a food processor. This makes the filling for two quesadillas.

Making The Quesadilla

Spread 1/3 of the filling on one tortilla (this is the bottom).
Sprinkle semi-sweet morsels.
Place 2nd tortilla on top.
Spread light film of filling.
Decorate top with raspberries and blueberries.
Add a few more white chocolate morsels.

Grilling the Quesadilla

Medium Heat 400 F.

Use a grilling spray or wipe the raised rails with oil.
Slide the Quesadilla off the cutting board onto the GrillGrates. Close lid.
Check in 3-4 minutes by slightly lifting an edge to see the sear marks.
Quarter turn if dark searing or wait and quarter turn in 1-2 minutes. Close lid.
Determine whether to give it a couple of more minutes or off it comes onto the cutting board.
Let stand for 2 minutes.
Cut and Serve

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Oreo Nuvino Wine Nutella Cupcakes

Written by lyricsmama on April 19, 2015 – 3:14 PM -

There’s nothing closer to a girls heart than some good chocolate and a great glass of wine…..ok….maybe diamonds, but chocolate and wine are right behind those…

Check out this Oreo Nuvino Wine Nutella Cupcakes, sure to be a girls night favorite!

Oreo Nuvino Wine Nutella Cupcakes

Oreo Nuvino Wine Nutella Cupcakes

Ingredients:
For the cupcakes:
1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
¼ cup brown sugar
2 tablespoons granulated sugar
1 egg
¼ cup Nuvino’s Red Blend Wine
½ teaspoon vanilla extract
¼ cup Nutella
10 Oreos

For the filling:
½ cup Nutella
5 Oreos

For the frosting:
1 cup red wine, any kind you like
¼ cup granulated sugar
½ cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
salt, to taste

Instructions:
Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside.

The cupcakes: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugars together until fluffy. Add the egg and beat to combine.

– Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Stir in Nutella and Nuvino’s Red Blend until evenly combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.

The filling: In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces. In a small bowl, combine Nutella with crushed Oreos. Set aside.

The frosting: In a small saucepan, combine Nuvino’s Red Blend and sugar. Cook over medium heat, stirring, until sugar dissolves and wine comes to a boil. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture). Let to cool.
– Beat the butter until until smooth and creamy. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup. Beat until no lumps remain. Taste the frosting and add salt to cut the sweetness, if you prefer.

Assembling the cupcakes: Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with Nutella & Oreo filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Enjoy!

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Nutritious Coconut & Pistachio Chia Pudding Breakfast Recipe

Written by lyricsmama on January 20, 2015 – 12:38 PM -

Looking for a delicious and nutritious breakfast recipe to keep you powered all morning? Look no further than this tasty chia seed and pistachio dish! Using Pistachio Chewy Bites, Heather Goldberg and Jenny Engel of Spork Foods have created a delicious Coconut & Pistachio Chia Pudding recipe packed with protein that fuel you up before tackling your day. Perfect for enjoying before work or on a lazy Saturday morning, this meal will satisfy all of your cravings and meet your nutritional needs.

Coconut Pistachio Chia Pudding

 

 

 

 

 

 

 

 

 

Coconut & Pistachio Chia Pudding
Serves 4

Ingredients:
1 can (13.5 oz) organic coconut milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/3 cup organic black chia seeds
1/3 cup Setton Farms Pistachio Kernels
1/3 cup dried cranberries
2 tablespoons flaked coconut, for topping (Optional)

Directions:
In a mixing bowl, add coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until uniform. Add chia seeds and whisk again until uniform.

Let mixture rest for about 5-10 minutes and then stir once more. Cover and let rest in refrigerator for 1 hour to overnight.

To serve, layer half of the Setton Farms Pistachio Kernels and dried cranberries in the bottom of 4 glasses. Scoop pudding into glasses and top with remaining Setton Farms Pistachios, dried cranberries, and flaked coconut, if using.

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Adult Candy Corn – Recipe

Written by lyricsmama on October 13, 2014 – 1:12 PM -

Need a cocktail to go with your costume this Halloween?  How about trying this yummy Candy Corn Shooter!

candycornshooter

Candy Corn Shooter

Ingredients:
2 oz. Vodka
2 oz. Banana liqueur
2 oz. Coconut rum
2 oz. Orange curacao
2 oz. Cream
Grenadine

Directions:
Combine Vodka and Banana Liqueur into a mixer with ice. Shake and pour into the bottom of the shot glass. Then combine Coconut Rum, Orange Curacao, Cream and a dash of Grenadine (for color). Shake in shaker with ice and gently layer on top using a spoon. Top with whipped cream. Enjoy!

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