Archive for the ‘recipes’ Category
Summer is upon us, and soon will be summertime holidays!! I love making holiday themed treats, I have a Pinterest board full of them!
Come celebrate the 4th of July with me this year with some fun and tasty red, white, and blue treats created by FamilyFun Magazine. Try some festive Pretzel Sparklers, or add some color to your favorite beverage and make some USA ice cubes! There’s so much fun to be had with food, check out some of these ideas below.
Sweet & salty sparklers
Layered with white chocolate and studded with sprinkles and M&M’s, our pretzel treats add flare to any party spread. Cover a baking sheet with waxed paper. Melt 1 cup of white chocolate chips in a medium, heat-safe bowl according to the package directions. Use a spoon to drizzle 1 pretzel rod at a time with chocolate (you’ll have enough chocolate to make a dozen), then lay the rod on the prepared sheet and scatter it with red and blue sprinkles and M&M’s. Chill the pretzels in the refrigerator until the chocolate sets, about 15 minutes.
Red, white, and cool cubes
Tricolored spritzers offer a refreshing way to celebrate the Fourth. Make several trays of ice cubes with beverages colored red, white, and blue (we used cranberry juice, water, and Powerade Mountain Berry Blast). To serve, place the cubes in separate buckets and let guests make their own drinks with plain seltzer.
Freeze Pop Sabers:
Feel the force of ice-cold refreshment—and keep hands unfrozen—with these felt cozies. For each, cut a 3- by 4-inch rectangle from gray felt. Fold it over a freeze pop and use fabric glue to seal the side and bottom edges. Clamp the fabric closed with binder clips or clothespins, if needed. Slip the felt off the pop. Glue on stripes and dots of black and colored felt. When your pop is frozen and the glue is dry, you’re ready to battle the heat!
Posted in holiday entertaining, holiday meals, recipes, recipes for kids | 1 Comment »
½ Cup Fresh Lemon Juice
½ Cup Soy Sauce
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Black Pepper
4, 6 oz Skinless, Boneless Chicken Cutlets
Combine lemon juice, soy sauce, ginger, and black pepper in large re-sealable plastic bag
Add chicken to bag, seal bag and then toss the bag several times to coat chicken
Marinate chicken in refrigerator for 2 hours
Heat grill pan on medium-high heat
Remove chicken from bag, discarding marinade, and cook chicken 4 to 5 minutes per side
Serve with grilled or steamed vegetables
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3 Tablespoons olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
2 Tablespoons red wine vinegar
Salt and pepper
1 Small red onion, halved and thinly sliced
2, 8-ounce packages steamed and peeled beets, cut into large pieces
Whisk together olive oil, honey, mustard, lemon juice, vinegar, salt, and pepper in bowl.
Add onions and beets and marinate 30 minutes to 1 hour.
Garnish with basil before serving.
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Looking for snacks to eat throughout the day to boost your energy naturally? Raw foods like fresh tomatoes, carrots, cucumbers, kale and sweet potatoes are easy to incorporate into satisfying snack recipes. Nutritionists have found that incorporating more raw foods into your diet will increase consumption of fiber, vitamins and minerals, aid in weight loss, and will increase energy levels.
Recipe developers from Excalibur Dehydrators (www.excaliburdehydrator.com) created healthy chip recipes below- a raw twist on the classic potato chip.
8 Heirloom Tomatoes
½ tsp salt
½ tsp basil
½ tsp oregano
½ tsp freshly ground black pepper
Wash, dry and core tomatoes. Then slice tomatoes ¼” thick. Season tomatoes by sprinkling salt, basil, oregano and ground black pepper. Place vegetables in a single layer on Excalibur dehydrator trays. Dry at 155º F for 8 to 12 hours or until tomatoes become crisp.
Let tomato chips cool to room temperature and then store in an airtight container.
⅛ tsp salt
½ tbsp melted coconut oil
½ tsp cinnamon
Wash and dry carrots. Then thinly slice carrots. In a bowl mix carrots, salt, melted coconut oil and cinnamon. Place carrots in a single layer on Excalibur dehydrator trays. Dry at 125º F for 6 to 10 hours or until carrots become crisp.
Let carrot chips cool to room temperature and then store in an airtight container.
Barbecue Cucumber Chips
3 large cucumbers
1⅓ tbsp smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
½ tsp mustard powder
¼ tsp cayenne
Wash and dry cucumbers. Then thinly slice cucumbers. In a bowl mix cucumbers and all seasonings. Place cucumbers in a single layer on Excalibur dehydrator trays. Dry at 125º F for 4 to 8 hours or until cucumbers become crisp.
Let cucumber chips cool to room temperature and then store in an airtight container.
Nacho Cheese Kale Chips
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp nutritional yeast
2 tsp chili powder
½ tsp lemon juice
1 tsp salt
1 teaspoon pureed garlic (about 2 cloves)
½ teaspoon onion powder
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ pound stemmed curly kale
(about 1 ½ large bunches)
Soak the cashews in water for 4 to 6 hours.
Rinse and drain. To make the cheese sauce, combine the cashews, carrot, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne in an Omega high-performance blender and blend until smooth and creamy. Wash and towel-dry the kale and put it in a large bowl. Toss the kale with the sauce, making sure all the sauce is clinging to the leaves.
Place the leaves on Excalibur dehydrator trays covered with a nonstick sheet. Make sure that each leaf is separated from the others and none are on top of each other. This ensures that the leaves dry quickly and evenly. Dehydrate at 105°F until completely crisp, about 12 hours or longer
(Courtesy of Raw Food for Dummies by Cherie Soria and Dan Ladermann)
Sweet Potato Chips
1 large sweet potato
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried rosemary flakes
½ tsp sea salt
½ tsp paprika
Wash and dry sweet potato. Then thinly slice sweet potato. In a bowl coat sweet potato slices with lemon juice and olive oil. Then add dry ingredients. Place sweet potato slices in a single layer on Excalibur dehydrator tray. Dry at 125º F for 7 to 11 hours or until sweet potato chips become crisp.
Let chips cool to room temperature and then store in an airtight container.
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What better way to fool your friends this April Fool’s Day then with a few deceptively delicious tricks?! FamilyFun Magazine has two “faux” recipes to celebrate April’s Fool’s Day in good taste.
FamilyFun’s “faux cookie dough dip” has the texture and flavor of homemade cookie dough, but it’s actually a dip in disguise. Also be sure to try the “tease cheese platter” where cookies and candy chews stand in for the traditional savory snack.
Check out the April Fool’s Day recipes below!
Faux cookie dough dip
In a food processor, blend 11/2 cups chickpeas, 6 tablespoons brown sugar, 1/4 cup peanut butter (we used a natural, unsweetened variety), 3 tablespoons oats, 1 tablespoon milk, 2 teaspoons vanilla, and 1/8 teaspoon each salt and baking soda. Fold in 1/3 cup chocolate chips. Serve with apple slices or other fresh fruit. When snack time is over, tell your kids they are now full of beans!
Tease cheese platter
Vanilla sandwich cookies
To make the crackers, pull apart several vanilla sandwich cookies. Leave the filling intact and scatter green sugar sprinkles on half the pieces. Scrape away any filling from the others. For the cheese, soften white and orange fruit chews (we used Tootsie Fruit Rolls) in the microwave for a few seconds, then shape into cubes or roll the candy flat and use a knife to trim it into rectangles. Form the holes with a small cookie cutter or piping tip.
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