Flat Belly Jumpstart- Does it work? So what have I been eating lately? Wait a second, isn’t that what this blog is about? Indeed it is, but things have been a little different for the past couple days. If you read my last post you’ll know that I am trying out the Flat Belly Diet Jump Start (4-day anti-bloat). First and foremost, an important part of the initial 4 day anti-bloat is what they call sassy water. 2 liters of water (81/2 cups)1 tsp. freshly grated ginger1 medium sliced lemon1 medium peeled and thinly sliced cucumber12 small mint leaves You make a batch of the water each night and are suppose to drink it all over the course of the next day. And here are the things I’m not suppose to be munching on: The saltshaker, salt-based seasonings, and highly processed foods Water is attracted to sodium, so when you take in higher than usual amounts of sodium, you’ll temporarily retain more fluid—which contributes to a sluggish feeling, a puffy appearance, and extra water weight. Here are the formulas: snack = 1 fruit smoothie
Homemade Soft Pretzel Bites | Two Peas & Their Pod - StumbleUpon Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Perfect Pulled Pork - Slow Roasted, Seasoned & Sa-vor-y!!! Remember last week when we were talking about company recipes? This is one of those recipes. I’ll never forget the first time I had this *perfect* pulled pork. I was a guest in someone’s home and this was their company recipe. This pulled pork is SO yummy and flavorful and tender, it just melts in your mouth. Let’s pick out the perfect pork shoulder for your perfect pulled pork. Make sure your pork shoulder has a layer of fat on the bottom: And it should also have a bone going about halfway through it. Now, if you notice, my pork shoulder is 7.91 lbs. After you pick out your perfect pork shoulder, you may want to pick up a few other items while you’re out.. You’ll need a 3″ deep roasting pan that’s big enough to hold your pork shoulder so that there is at least 1″ of extra room on all sides. So! Dry Rub 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tbsp cayenne pepper 1 tbsp salt 1 tbsp ground pepper 1 tbsp paprika 1/2 cup brown sugar Brine Solution
Pizza Monkey Bread Recipe - StumbleUpon Ok are you ready for Pizza Monkey Bread. It will kinda change your life. And maybe your waistline. But it’s 100% worth it and so freaking delicious! Imagine a pull apart pizza with herbs and cheese and a warm pizza dipping sauce. I’ve seen Monkey Bread made from scratch or with pre-made biscuit dough from the market. Stick these suckers in mini bundt pans and into the oven they go! Ingredients 2 1/4 tsp active dry yeast1 cup warm water1 tsp sugar2 cups Bread flour1 cup AP flour2 tsp salt1/2 cup Butter, melted2/3 cup Pecorino Romano cheese, grated3 tbsp fresh parsley, chopped5 Scallions, chopped10 Basil Leaves, chopped5 cloves garlic, mincedSalt and Pepper1 cup Marinara or Pizza sauce Instructions Preheat oven to 400 degrees F.In a medium bowl, combine the Bread flour, AP flour and salt.
Enchilada Pork Pasta Casserole Recipe I created a super easy and tasty casserole! I am so proud of myself because I do not do this very often. This takes the deliciousness of enchiladas and pairs it with the comforting and filling feeling of pasta casserole. If you make it let me know what you think! Ingredients: 1 pkg pork chops 1 large can enchilada sauce 1 pkg shredded cheese (your favorite kind. 1 can red kidney beans in chili sauce 1/2 pkg whole wheat penne pasta Directions: Cook pork chops in the enchilada sauce a slow cooker on high for 4 hours.When pork is fully cooked, boil penne pasta.Cut/shred porkWhen noodles are fully cooked, combine with pork, sauce, and beans in a casserole dish.Cover with shredded cheeseCover with foil and cook at 350 for 45 minutes or until cheese is bubblyOptional, serve with a dollop of sour cream I made up this recipe, but you can find a ton more easy pork recipes on the KS Pork Association web site. Written by:: Annie Shultz Annie Shultz has written 1871 post in this blog.
Home Sunset Stuffed Peppers Recipe Bring 2 C. water to a boil. Add 1/2 tsp. salt, then the quinoa. Stir the quinoa into the water, then cover the pan and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes. Warm half the olive oil in a large skillet. Add the scallions (or onions) and chilies, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn, and black beans. Add drained quinoa and cheese. Simmer the peppers in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and then remove. Drizzle the remaining olive oil over the peppers and bake the peppers until heated through, 20 to 30 minutes.
Mexican Pulled Chicken Stuffed Peppers | Life As A Plate - StumbleUpon I had peppers. I had chicken. I had a million errands to run and wasn’t going to be home most of the day. So I enlisted the help of my crockpot and this recipe came together almost by itself. I used a taco seasoning packet – I know GASP – because I was in a hurry and didn’t feel like measuring out my spices which I normally do. What you need: 4 large bell peppers, any color is fine 3-4 chicken breasts, depending on size 2 tbsp chopped jalapenos (I used jarred) 1 c. diced tomatoes1/2 c. the tomato juice from the can OR 1/2 c. chicken broth 1/4 c. finely minced onion 1/4 c. chopped green peppers (can use organic canned) 2 c. salsa (to cook the peppers in) shredded cheese 1 package of Simply Organic Taco Season OR Use my homemade taco seasoning recipe:1 tsp. salt 2. tsp. onion powder 1 tsp. chili powder 1/2 tsp crushed red pepper 1/2 tps. garlic powder 1/4 tsp. oregano 1/2-1 teaspoon ground cumin, depending on your preference What you do:
Fried Dough Mozzarella Bites - The Food in my Beard - StumbleUpon These weren't as crazy amazing(cramazing?) as they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them. Little Cubes of mozzarella. I just used store bought pizza dough to wrap the cheese in. Right away I dunked them into a bowl of flour so they wouldn't be sticky. You can already see the cheese explosions. Still, really fun and really tasty. I'm gonna revisit this idea, it might not be for awhile, but it's gonna happen.
Creamy Garlic Alfredo Sauce {My Go-To Dinner Saver!} I am not (not!) exaggerating when I say this quick, creamy garlic alfredo sauce has changed how I view non-dinner nights. You know. Those nights when dinner just ain’t happening. Too many things going on. The problem is, on nights like that, I just can’t handle the thought of dinner approaching and knowing I’m going to have to scrounge up something my kids will eat but I’ll probably find gag-worthy. Enter this sauce. We’ve made this no less than 10 times in the last month, and I have never, and I mean never, seen my kids gobble up anything so quickly. Embarrassingly, I have to admit, this sauce is even on the menu this week. Creamy Garlic Alfredo Sauce Note: I've only ever used 1% milk in this sauce and it works great for our tastes. Ingredients Directions In a medium pot or skillet, melt the butter over medium heat. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)
GET OFF YOUR BUTT AND BAKE!: PASTRY Last night, I decided to make one of my favorite cookies. These little pastry swirls are so delish! I usually use my favorite pie crust recipe, which I have previously posted, but I decided to try a pastry recipe by the Barefoot Contessa. Pastry: 2 cups all purpose flour 1/4 cup granulated or superfine sugar 1/2 tsp. kosher salt 1/2 pound (2 sticks) COLD unsalted butter, diced Directions: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Line a baking sheet with parchment paper. Heat oven to 400 degrees. Divide your dough into two equal parts. Keep one half covered in plastic wrap and chill in refrigerator. About 1/8" thick I still have some rolling to do! You can use any jam or preserves that you like. I used Strawberry Huckleberry jam. Don't use too much, or it will be difficult to roll, but don't be stingy either! Roll up jelly roll style. Don't roll too tightly, or all the jelly will roll right on out! while you make the Brown Sugar Roll. Be generous!
french onion soup I’m firmly of the belief that no matter what ails you in the realm of the kitchen, onion soup can cure it. Never cooked before? Don’t think you’ll be able to pull off the kind of cooking you believe you need to go to a restaurant to experience? I realize it was unfair to even make a passing reference to weepingly delicious onion soup the other day without refreshing it here. One year ago: New York Cheesecake and ShakshukaTwo years ago: Artichoke Olive Crostini and Chocolate Caramel Crack(ers)Three years ago: Spring Panzanella and Lemon Yogurt Anything CakeFour years ago: Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding Onion Soup [Soupe à l’Oignon] Adapted from Mastering the Art of French Cooking To finish [Gratinée] (Optional) 1 tablespoon grated raw onion 1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese 1 tablespoon butter, melted 12 to 16 1-inch thick rounds French bread, toasted until hard Set aside until needed.
Lasagna Soup Lasagna Soup This Lasagna Soup is truly like lasagna in a bowl. The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM! With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. I’m just not the kind to put a hot pot on the stove during the spring and summer, unless we have some unseasonably cool weather. But just as soon as spring finally decided to peek out, it disappeared. Gone. Nowhere to be found. When we awoke Wednesday morning, it was to the broadcast of yet another winter storm warning. But you know the saying…“if you can’t beat ’em, join ’em”… So I made soup! I found this Lasagna Soup recipe in our local Kowalski’s Markets magazine, originally from the cookbook 300 Sensational Soups. The soup is truly like lasagna in a bowl. I substituted mafalda pasta for the recipe’s fusilli, because aren’t they just the cutest mini lasagna looking noodles you ever did see? Lasagna Soup