Archive for the ‘recipes’ Category
Now that fall is here, all that’s on everyone’s mind is pumpkin spice, apple pie, and not gaining back all the weight you worked so hard to keep off this summer. Pumpkin and apple are the perfect pairing in this fall breakfast smoothie. This healthy Pumpkin-Apple Breakfast Smoothie is made with a pinch of pumpkin pie spice, a full bottle of water, and will keep you full for hours.
Pumpkin-Apple Breakfast Smoothie
· 1 16.9 oz bottle Water
· ½ cup plus 2 tbsp. old-fashioned oats
· ½ cup canned pumpkin
· 1 cup Greek yogurt
· 1 1/2 medium apples, cut into pieces
· 1 banana, sliced and frozen
· ½ cup milk
· ⅛ tsp. pumpkin pie spice
· 8 ice cubes
Place oats in blender and blend for about 30 seconds until finely chopped. Add remaining ingredients and blend until smooth. Serve immediately.
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Most of the country is still being scorched by hot summer weather, which means that a cool popsicle is the perfect treat on a hot day! These deliciously simple three ingredient popsicles will be a cool refreshing treat!
Blackberries grow wild and abundantly in the Seattle area (where they are based) making these tasty berries easy and fun (and cheap!) to find during the summer and the perfect fruit for this icy treat.
BLACKBERRY GREEN TEA POPSICLES
Here’s what you’ll need:
– Popsicle molds or small cups
– Popsicle sticks
– 3 Bags of Japanese Green tea
– 2 cups of water
– 2 cups blackberries (fresh or frozen)
– ¾ cup honey
Makes around 10 large popsicles depending on your molds.
What to do:
1. Steep three tea bags of Japanese Green tea in 2 cups of 180 degree water for 4 minutes. Remove tea bags.
2. Cool the tea and use a blender to blend tea, blackberries, and honey until liquefied.
3. Pour into your popsicle molds or cups, place popsicle sticks in the molds.
Optional: Use a strainer to separate the blackberry seeds from the liquid before pouring into the molds.
Tip: If you’re using cups as popsicle molds, you may want to wait for them to become more solid before adding the popsicle sticks to ensure the sticks freeze upright.
4. Place popsicles in the freezer to freeze until they are solid and easily removed from the molds, and enjoy!
Tip: To ease the popsicles out of a plastic mold, briefly run tepid water over the molds
and they should come right out!
Recipe inspired by: http://vanessabaked.com/raspberry-green-tea-popsicles/
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8 chicken breasts
½ bottle Mango Moscato
1 stick of butter
1 tablespoon paprika
1 tablespoon garlic salt
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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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!
Four Flour Tortillas
Cup of white chocolate morsels
Cup of fresh raspberries
Cup of fresh blueberries
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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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
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
¼ cup Nuvino’s Red Blend Wine
½ teaspoon vanilla extract
¼ cup Nutella
For the filling:
½ cup Nutella
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
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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