Shaved Zucchini Salad with Parmesan & Pine Nuts It’s hot outside and after roasting a pork shoulder earlier this week at 1 million degrees, I felt like something with no heat required would be best. Not to mention, many of you have zucchini coming out your ears this time of the year. When Obed asked me what was for dinner yesterday and I told him that he was grilling chicken and I was making a zucchini salad he was not super excited. He didn’t have a problem with grilling the chicken, he was “poo, pooing” the idea of a zucchini salad. I don’t think salad is in Obed’s vocabulary. This is one of the simplest and refreshing salads that you can make. For my salad I used two zucchinis and one yellow squash. Place zucchini and squash ribbons in a bowl, sprinkle with toasted pine nuts. Sprinkle with freshly grated Parmesan cheese. Whisk together all the dressing ingredients and pour over the salad. Toss everything together a TA-DA you have a wonderfully crisp and light salad to go with your husband’s grilling. Print Recipe Dressing Salad
A Taste of Koko: Hot chocolate Uncategorized “There’s nothing better than a good friend, except a good friend with Chocolate” Linda Grayson This is my take on ‘Hot Chocolate’. Instead of the typical cup of steaming hot chocolate, these cups are made 100% out of chocolate. Perfect for a party to entertain your guests. They’ll get a kick out of the velvety smooth mousse and edible cup that holds it. You get a cold creaminess from whipped cream, sweetness and crunch from chocolate cup, and heat from the cayenne pepper. Prepare to have your taste buds dancing to a sweet and spicy tune! I seem to be doing more social media now a days but I still enjoy baking up a storm in the kitchen. Chocolate cups. To make these chocolate cups, melt about 4 ounces to make 3 cups. I suggest using a high quality melting chocolate. Place the chocolate covered balloons on a pan covered with parchment paper. You can either let the balloon sit for 30 minutes or stick them into the fridge to harden up faster. Fill first with chocolate mousse Enjoy!
French Fries: The No-Guilt Version There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Step 11: Flip and continue to bake for 5-10 minutes. And then, voila… Healthy French Fries *I usually do the same thing with sweet potatoes. Enjoy!
10 Super Snacks You Can Make in Under Five Minutes Shop TODAY Stages: Deals and Brands You Missed, Up to 40% Off IE 11 is not supported. For an optimal experience visit our site on another browser. Health & Wellness Health news, stories and tips that inspire healthy diets, relationships and lives. Oscar Wong / Getty Images Start TODAY If You Walk Every Day, Here Are the 2 Other Things You Should Be Doing, Too This strength and stretch plan will improve balance, build muscle and increase flexibility. TODAY Illustration / Shutterstock / Getty Images Diet & Fitness The New AHA Diet Guidelines Recommend Plant-Based Protein. Handout / Screengrab by IOC via Getty Images Celebrity Health How Is Céline Dion’s Health? Alexis Boichard/Agence Zoom / Getty Images EXCLUSIVE: Mikaela Shiffrin Tried Giving Up Carbs. Jordan Bank / Getty Images Mind & Body Golfer Gary Woodland Opened Up About Brain Surgery, PTSD in Emotional Interview 2 Weeks Before Win Come back every week to see what our experts have to say about your health. Dr. NBC News Medical Contributor Dr. Dr.
How to make your own homemade “pop tarts” Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can’t-spell (or say)? It’s super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you’re one of those who think a great pie is all about a good crust–I am of course one–these pop-tarts are perfect for you. I’ve been having so much fun making them (and eating them) lately, I thought I’d share a few tricks I picked up along the way with you so your pop-tarts come out perfect every time. Start with the pie crust recipe you’re most comfortable with. Break off a piece about 75g by weight. Roll the dough into 8″x6″ rectangle, working gently and slowly so you get a good rectangular shape. Brush off excess flour. Pick your favorite jam from your cupboard and spread it generously on to one side of the dough, leaving about an inch margin on three sides. Fold the dough in half, making sure they match the other edge perfectly. Trim off the excess, uneven dough edges.
What's Cooking in your World? Greek Garlic-Lemon Potatoes Recipe | Patates sto Fourno About a month back, a dear reader Sudha asked me for a Potato recipe which is my all time fav. She said she loved roast potatoes and that which makes it often. She asked me if I had a twist to regular roast potatoes. This recipe "Patates sto Fourno" is a Greek recipe for Garlic and Lemon Potatoes. It is a staple in taverna menus and I read that it is usually served with roasted chicken/grilled fish dishes. It is also usually Oven Roasted and I have done that too when I have the time but most of the times I just want to do it fast. Basic Information Prep Time: Under 15 min Cook Time: Under 30 min Serves: 2 people Ingredients 4 medium gold potatoes, scrubbed2 tbsp extra virgin olive oil1/2 tbsp butter(skip and add more oil to make it vegan)2 tbsp lemon juice and 1 tsp lemon zest2 tbsp fresh oregano leaves (or halve it if using dried)4 medium garlic cloves, minced (abt 4 tsp)salt and pepper to taste1-2 tbsp minced fresh parsley leaves - optional (I used cilantro) Method Did you make this recipe?
Chocolate Nutella Cupcakes Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. Hey, remember when I said I’d be posting healthy recipes in July? These cupcakes were made in honor of my 300th Facebook fan, Rachel. I took the “better than sex” chocolate cupcakes (think moist, very chocolatey cake) and topped them with my own Nutella buttercream. Thank you to all my fans, subscribers, supporters, and readers. Recipe: “Better than Sex” Chocolate Nutella Cupcakes Makes 15-16 cupcakes Edited to add: some people rave about this recipe, yet some have issues with them deflating. 1/2 C butter, room temperature1 1/4 C sugar2 large eggs, room temperature3/4 C flour1/2 t baking powder1/4 t baking soda1/4 t salt1/2 C unsweetened cocoa powder1/2 C milk1 t vanilla Preheat oven to 350°F. In a mixing bowl, beat butter until softened and smooth. Nutella Buttercream Beat butter until smooth.