Avocado Fries + Lemon Garlic Aioli February 21, 2013 It’s Thursday which means it’s time for Homemade Happy Hour! The idea of cooking an avocado is weird to me. After making these avocado fries, I am no longer against cooking avocados. Lemon Garlic Aioli is fresh and light. Make sure your avocados are not overripe or it will be difficult to handle them. Recipe adapted from Simply Gourmet , originally from the Joy the Baker cookbook Avocado Fries + Lemon Garlic Aioli : Ginger Bear Kitchen Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 12 fries 1 ripe avocado (not overripe) ¼ cup all-purpose flour 1 large egg ½ tablespoon salted butter, melted ¾ cup panko breadcrumbs ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon paprika salt black pepper ¼ cup mayonnaise 3 tablespoons sour cream 1 tablespoon fresh lemon juice ½ teaspoon garlic powder black pepper Preheat oven to 450 degrees. Previous post: Shrimp & Scallop Carbonara Next post: Bacon Bourbon Chocolate Chip Cookies
Frozen Yogurt Covered Blueberries The perfect healthy snack for summer! You won’t feel bad about enjoying this low-calorie, fiber-filled treat. Add in the protein from the Greek Yogurt and you have yourself the PERFECT summer snack. Frozen Yogurt Covered Blueberries Ingredients: – 1 (6oz) Container of fresh blueberries – 1 (6oz) container nonfat blueberry Greek yogurt. Directions: 1. 2. 3. NOTE: Be CAREFUL walking to the freezer. After about an hour, your Frozen Yogurt Covered Blueberries can be placed in a ziplock baggie and stored in the freezer. Do you love Family Fresh Meals? Frozen Yogurt Covered Blueberries Total time Ingredients - 1 (6 oz) Container of fresh blueberries - 1 (6 oz) container nonfat blueberry Greek yogurt. Instructions Start by washing your blueberries and lining a small baking sheet with parchment or wax paper.
Reeses Stuffed Peanut Butter- Chocolate Chip Cookies | recipegirl.com If you haven’t met Jenny and her Picky Palate blog yet, you should make it a point to do so. Jenny is a genius. Specifically, she’s a cookie genius. Jenny has been stuffing her chocolate chip cookies with things like Oreos and Brownies. Her stuffed cookies have taken the internet by storm and have inspired home cooks everywhere to experiment with their cookie baking. Inspired by my friend Jenny, I’ve been stuffing my cookies too. Here’s the how-to: One heaping Tablespoon of dough… …smashed down with the criss-cross of a fork… …topped with a full-sized Reeses Peanut Butter Cup… …and another big scoop of dough on top of that! Use your fork to criss-cross the top and smoosh everything down a bit… …then sprinkle a few additional chocolate chips on top to make everything look pretty. These 4 to 5-inch bad-boys bake up in about 12 minutes. I hope you like milk… you’ll need quite a few swigs of it to wash down all of this decadence. Thanks to Jenny for big-time inspiration to create these cookies!
Vegetable&Paella - Home - Burgh Baby In an attempt to disprove the rumor that I only cook things that cause people to gain fifteen pounds just by looking at them, I thought it might be a good time to post the recipe for vegetable paella. It's something that I learned to make while I lived in Spain in high school. Alexis loves it more than just about anything else I conjure up for dinner, so hopefully someday I'll be able to sit on the couch, snap my fingers, and have her cook it while I pick my nose or something. I should mention that I learned to make this from my Spanish host mother, Pepita. Side note: It probably pained Pepita greatly to not put seafood in this. Also, the notion that you need a special pan for paella? Vegetable Paella 2 tablespoons olive oil1 red pepper, diced1 onion, sliced1 cup arborio rice1 can vegetable broth1 cup water1/2 teaspoon paprika6-8 threads saffron (Walmart generally sucks, but they sell it for about $5 less than Giant Eagle. 1. 2. 3. 4. 5. 6. 7. 8.
30 Foods You'll Never Have To Buy Again Roasted Chickpeas done four ways 03 Aug Chickpeas are such a great way to sneak fiber into your diet (don’t miss our 10 easy lunch ideas using chickpeas too!)… When it comes to snacks are you a salty person or sweet? In her continued quest to live sugar-light, she’s had to get creative with her snacks. If you’ve been following my move to a sugar-light lifestyle, (more on that here, here and here) you’ll understand why I’ve been looking for some healthy snack foods. In our house, we need snacks that are easy to prepare, easy to grab-and-go and appealing to the kids (a little protein doesn’t hurt either). I’ve provided you with a simple master recipe for roasting and four flavor ideas to get you started. Roasted Chickpeas (Master Recipe) Ingredients 2 cans chickpeas (garbanzo beans) or about 4 cups cooked chickpeas from dried beans2 tablespoons olive oilseasonings of your choice (see below for suggestions) Directions Preheat oven to 375 degrees. Seasoning Suggestions (add more or less if you like, these are just guidelines)
Mini Maple Pancake Muffins … with chocolate chips I might add. Ever get a taste for pancakes, but don’t feel like flipping? I do. But not this way. Generously grease a 24 cup mini muffin pan with non-stick spray. Mini Maple Chocolate Chip Pancake Muffins. 1 cup flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 tablespoons sugar2/3 cup buttermilk1 egg2 tablespoons pure maple syrup2 tablespoons melted butter1/2 cup milk chocolate chips Preheat oven to 350 degrees.Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Makes 24 mini pancake muffins. Let cool slightly and remove from the pan. Using a small bowl to serve the syrup in makes it really convenient to coat the muffins in maple. See. Wait, let’s look at that again… Yuuu-uuuum! But, they’re even tasty all by themselves. And, if you don’t want chocolate chips… … just leave them out. But, the chocolate lover in me prefers the chips. Enjoy!
Dollar Store Crafts & Blog Archive & Recommended Reading: 65... It's April, which means it's officially stashbusting month! It's time to dust off all of the supplies hiding at the back of your closets and create using what you already have on hand. Think of it like spring cleaning, only much more fun! If you're planning to plow through your excess stash this month, you'll be needing plenty of ideas and inspiration. Heather and Rhonda put their heads together and came up with this list of must-visit blogs to help steer your way through your stashbusting odyssey. Every Post is Amazing One of the things we value most highly is innovation (coming up with new ideas). [Recycled Keyboard Letter Necklaces by Mich L in L.A.] 1. [Mini Crepe Paper Roses by Filth Wizardry] 2. [Spoon Egg Holder by Just Something I Made] 3. [Recycled Treasure Chest Gift Box by Creative Jewish Mom] 4. [Hair Barrette Necklace by Aunt Peaches] 5. [Wine Cork Ink Pens by Paper, Plate, and Plane] 6. Dollar Store Crafty [Reversible Wrist Bands by Polish the Stars] 7. 8. 9. 10. 11. 12. 13. 14.
Make Your Own Peanut Butter Can we talk peanut butter for a second? I was totally one of those picky-eater kids growing up, I had a major peanut butter and jelly phase. And even though my palette has (I hope) matured since then-I think I was on to something. Because peanut butter is AWESOME! To make peanut butter at home all you need is: 16 ounces of dry roasted peanuts (more or less depending on how much you want to make at once) a pinch or two of salt and a food processor. Place all the peanuts in your food processor and blend for 8-10 minutes. Another delicious nutty-spread I adore is Nutella! Needed: 1 1/2 cups raw hazelnuts, 1/2 cup sugar, 5-6 tablespoons cocoa (I used dutch-processed), 1/4 cup pure maple syrup, 1/4 cup oil (I used vegetable) and 2 tablespoons coconut milk. In your food process blend up the hazel nuts until they begin to get creamy (5-7 minutes) then add the other ingredients and blend for another minute or two until well combined. Happy snacking!
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