Sabtu, 21 Januari 2017

Spinach, Strawberry and Walnut Salad

A lot of people get grossed out at the thought of eating salads; they consider it tasteless “rabbit food” and won’t eat it unless they really have to. These people probably haven’t tasted yummy, well-dressed salads like this spinach, strawberry and walnut salad with raspberry balsamic vinaigrette. It’s a burst of flavors and textures with just one bite.


For the salad:
  • 2 cups (handfuls) of fresh spinach
  • 1 cup sliced fresh strawberries
  • 8 walnut halves, rough chopped
  • 1 oz crumbled gorgonzola (about a 1/4 of plastic container)
  • 1/4 red onion, thinly sliced

For the vinaigrette:
  • 1/3 cup raspberry balsamic vinegar
  • 2-3 tablespoons olive oil
  • pinch onion powder
  • salt and pepper, to taste
  • 1 teaspoon Simply Fruit strawberry preserves
  • 1 teaspoons Grey Poupon Honey Dijon


To prepare salad:

Layer each ingredient on a large salad plate. Serve with Raspberry Balsamic Vinaigrette.

To make Raspberry Balsamic Vinaigrette:

Combine ingredients in a jar or tightly sealed container. Shake vigorously until well combined.

Jumat, 23 Desember 2016

Salmon & Pesto Rice Bowl

A salmon sushi bowl fused with Italian-inspired flavors is a game-changing meal.


(pesto rice)

  • 150g cooked rice
  • 1 tbsp pesto
  • black pepper
  • (other ingredients)
  • 1/2 avocado
  • salt
  • 1/4 lemon
  • 100g sashimi-grade salmon
  • salt
  • black pepper
  • 1 tsp olive oil
  • 1/2 tsp minced garlic


  • salmon roe
  • black olives
  • fresh basil leaf
  • parmigiano reggiano 
Direction :

  1. In a bowl, combine cooked rice, pesto and black pepper and mix to combine.
  2. Cut avocado into 2cm cubes and combine with salt and lemon juice. Set aside and let it marinate.
  3. Thinly slice the salmon and season with salt, black pepper, olive oil and minced garlic.
  4. Transfer pesto rice to a plate and top with marinated salmon and avocado.
  5. Top with salmon roe, black olives and a generous dusting of parmigiano reggiano.
  6. Garnish with a fresh basil leaf and enjoy.

Kamis, 22 Desember 2016

21 Christmas Crock Pot Recipes To Bookmark

This is 21 crock pot recipes for Christmas that you can use to welcome Christmas with the family.

1. Classic Pot Roast


 Christmas dinner? Check. Recipe and other ideas here.

2. Red Wine Hot Chocolate


This version includes stovetop instructions, but you could easily make a big batch in a slow cooker too. Just simmer milk + chocolate on low until combined, switch to warm, then add wine. Recipe here.

3. Slow Cooker Cinnamon Apples

These also make your kitchen smell amazing, FWIW. Recipe here.

4. Homemade Cinnamon Rolls


No shame in going the Grands route, but if you’re looking for a from-scratch option, this dough can be made the night before. Recipe here.

5. Crock Pot Chicken & Wild Rice Soup


If the wine won’t warm you up, this will. Recipe here.

6. Maple & Brown Sugar-Glazed Ham


Because during the month of December, the oven should be free for PIES. Recipe here.


7. Crock Pot Cheesy Mashed Potatoes


If there’s one thing we can all agree on around the holidays, it’s mashed potatoes. Recipe here.

8. Orange Pomegranate Cider



Big batch drinks FTW. Recipe here.


9. Cider-Braised Short Ribs with Apples & Thyme



For the best flavor, you’ll want to quickly sear the short ribs on the stove before piling them into the slow cooker. Recipe here.

10. Wild Rice Pilaf with Fresh Cranberries


Vegetarian, gluten free, and great as a colorful side — or meat-free main. Recipe here.


11. Honey Orange Glazed Carrots


Topped with orange zest. Recipe here.

12. Big Batch Mulled Wine


Red wine + fruit + spices. Recipe here.

13. Hearty Hambone Soup


The perfect way to use up leftover ham. Recipe here.


14. Slow Cooker Meatballs


The sauce — which includes cranberries, hoisin, and hot sauce — is equal parts sweet and spicy. Recipe here.

15. Brussels Sprouts with Cranberries & Feta


Going green: holiday edition. Recipe here.

16. Vegetarian Chili with Pumpkin & Red Lentils


Protein packed, with a little jalapeƱo to counter the sweetness of the pumpkin. Recipe here.


17. Honey Garlic Chicken & Veggies


To crisp up the chicken skin, just toss the meat in the broiler for a few minutes at the end. Recipe here.

18. Chocolate Peanut Clusters


The hardest part? Waiting for the chocolate to cool before you inhale one. (Or six.) Recipe here.

19. Cranberry Apple Crisp


Vanilla ice cream = mandatory. Recipe here.

20. Crock Pot Monkey Bread


Breads, ranked: 1. Monkey bread. 2. All other breads. Recipe here.


21. Chai Hot Chocolates


Cheers! Recipe here.

Source :

Churro Ice Cream Bowls

Stop Everything And Make These Ice Cream Churro Bowls Immediately, Because Duh...

 Churro Ice Cream Bowls

Makes 8 churro bowls

¼ cup butter, cubed
2 Tbsp. brown sugar
½ tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs
Cooking-oil spray
Oil for frying
Cinnamon sugar
Ice cream
Hot fudge and caramel topping (optional)

Piping bag with a small star tip
Muffin tin (6 to 12 cups)

In a medium saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.

Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned, no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached, remove them from the oil to a paper towel–lined plate. Dab off any excess oil then roll them in cinnamon sugar. Fill with your favorite ice cream and toppings. Enjoy!

Bacon Balsamic Brussels Sprouts

A perfect side for any night of the week.

 Bacon Balsamic Brussels Sprouts

Total Time:
Level: Easy
Serves: 4


  • 1 lb. Brussels sprouts, trimmed and halved
  • 6 Slices bacon, cut into pieces
  • 3 cloves garlic, minced
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1/4 c. honey
  • 1 tbsp. chopped fresh rosemary
  1. Preheat oven to 425 degrees F. On a large baking sheet, season brussels sprouts, bacon, and garlic with salt and pepper. Drizzle with oil and toss until combined.
  2. Bake until brussels are tender and charred, 30 minutes.
  3. Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar, honey, and rosemary. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool.
  4. Drizzle roasted brussels sprouts with balsamic and serve.
 Source >>>

Cucumber, Tomato, and Avocado Salad

This classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cilantro.

 Ingredient :

  • 1 English cucumber
  • 4 Roma tomatoes
  • 3 ripe avocados
  • ½ red onion
  • ¼ cup cilantro
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 Tbsp. extra virgin olive oil


1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
2. Toss with olive oil, lemon juice, salt, and pepper.

Source :

Selasa, 06 Desember 2016

Eggplant meatballs

Made these this morning as I had eggplant in the garden that needed picked. I didn't deviate from the recipe at all and they came together perfectly. My husband came home and made a meatball hoagie. These are delicious! Perfect for meatless Monday.


1 1/2 lbs eggplant
1 1/2 cup Italian bread crumbs
2 oz parmesan grated
1 egg beaten
2 tblsp fresh basil diced
1 tblsp fresh oregano diced

45 mins
Pre heat 425°. Cut your eggplant into 1 inch squares.
Heat oil in a large saute pan. Add eggplant. Add 1/4cup water and salt pepper to taste.
Saute till tender, 10 -12 minutes.
Add eggplant to a food processor. Pulse until chopped fine..
In a large bowl, add bread crumbs,cheese, egg, eggplant, basil, oregano
Make your meatballs and place on a greased baking sheet. Bake 15 minutes, flip, then bake another 10 minutes.
Add your meatballs into some sauce and simmer for 5 minutes. Serve over pasta enjoy.