Showing posts with label delice ideas. Show all posts
Showing posts with label delice ideas. Show all posts
Monday, March 3, 2014
7up Biscuits - 4 c biscuick, 1c 7-up, 1c sour cream, mix, form biscuits, melt ½ c butter in baking pan, put biscuits in pan, cook at 400 until golden brown (15-20 min)
Source: 7up Biscuits - 4 c biscuick, 1c 7-up, 1c sour cream, mix, form biscuits, melt ½ c butter in baking pan, put biscuits in pan, cook at 400 until golden brown (15-20 min)http://pinterest.com/pin/69313281739719901/
Crockpot Balsamic Roast Beef French Dip Sandwiches 1 3-4 pound boneless roast beef (chuck or round roast) 1 cup beef broth ½ cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon honey ½ teaspoon red pepper flakes 4 cloves garlic, chopped - throw it all in a crockpot & cook. Reduce gravy and serve on buns
Serves: 6-8
Ingredients
- 1 3-4 pound boneless roast beef (chuck or round roast)
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, chopped
Instructions
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
- Store remaining gravy in an airtight container in the refrigerator for another use.
Notes
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
Enjoy!
Healthy & Sweet Banana Smoothie Recipe - Living on Love and Cents
Ingredients:
1 banana
2 teaspoons honey
1 teaspoon ground cinnamon
1/2 cup vanilla soy milk ( or your milk of choice)
Add all to the blender.
Blend until smooth.
Enjoy!
1 banana
2 teaspoons honey
1 teaspoon ground cinnamon
1/2 cup vanilla soy milk ( or your milk of choice)
Add all to the blender.
Blend until smooth.
Enjoy!
No Bake Nutella Cheesecakes
Source: No Bake Nutella Cheesecakeshttp://pinterest.com/pin/139682025917033346/
FRUIT PIZZA
Prep time:
Cook time:
Total time:
Serves: 16
INGREDIENTS
- 1½ cups sugar
- 2½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 14 tablespoons (1¾ sticks) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
- FOR THE FROSTING:
- 12 ounces cream cheese, softened
- 7½ tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 1¾ cup powdered sugar
- assorted fresh fruit cut into slices
INSTRUCTIONS
- Beat the butter and 1½ cups sugar together in a large bowl until fluffy, 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Chill the dough.
- Preheat oven to 350. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with 2-3 tablespoons sugar. Bake for 17-20 minutes. Let cool; chill in fridge.
- Mix frosting ingredients together and spread on chilled cookie. Chill again to set and thicken the frosting.
- Top with fresh fruit. Cut into slices and serve!
NOTES
We LOVED that the dough was slightly underbaked, but if that’s not your thing, bake the dough for an additional 5-10 minutes.
Creamy Tomato Tortellini Soup
Ingrеdiеnts
- 2 wholе lаrgе Clovеs Of Gаrliс Minсеd
- 2 Tbl Olivе Oil
- 2 10¾ oz Cаns of Condеnsеd Tomаto Soup
- ¼ сup Sun Driеd Tomаtoеs, сhoppеd or 2 Tbl Of Sun Driеd Tomаto Pаstе
- 2 сups Hаlf-аnd-hаlf
- 2 сups Chiсkеn Stoсk
- 1 tsp Onion Powdеr
- 1 Tbl Itаliаn Sеаsoning
- ½ tsp Sаlt
- ½ tsp Pеppеr
- 1 wholе 9 Oz Pасkаgе Of Chееsе Fillеd Tortеllini
- ½ сup Shrеddеd Pаrmеsаn Chееsе, for gаrnish
Dirесtions
- Sаutе gаrliс with thе olivе oil in а lаrgе stoсk pot ovеr mеdium hеаt until goldеn brown.
- Bе surе to kееp аn еyе on it so it doеsn’t gеt too brown or burnt.
- Whеn thе gаrliс is donе, аdd tomаto soup, tomаtoеs, hаlf аnd hаlf, сhiсkеn stoсk аnd spiсеs.
- Bring to а simmеr.
- Onсе simmеring, drop tortelini into the soup. Cook ассording to thе pасkаgе dirесtions.
- Aftеr tortеllini аrе сookеd, lаdlе soup into bowls аnd top with pаrmеsаn сhееsе
Salted Caramel Blackberry Brownies
There’s no need to coat the blackberries in flour before mixing them in. The brownies aren’t deep enough for you to have to worry about the berries sinking. If you go with an 8×8 pan instead of the 9-incher I used, just remember to up your baking time a little bit.
Everything in these brownies, to sum it up, is delicious. Blackberries. Salted caramel. Dark cocoa. Wow. Layers of flavor and texture and goodness.
Ingredients:
- 1/2 cup margarine
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 3/4 cup extra dark cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 6 oz. container blackberries
- 3/4 cup caramel sauce
Directions:
- Preheat oven to 350 degrees and line a 9-inch square pan with parchment paper.
- Place margarine, sugars, and cocoa powder in a heat-proof bowl and microwave until margarine is melted. Stir until smooth.
- Add eggs and vanilla, incorporating until smooth. Stir in baking powder, salt, and flour fully.
- Add blackberries to brownie mixture and carefully fold in.
- Pour half of the brownie batter into the prepared pan. Spoon caramel over top in an even layer. Spread remaining brownie batter on top.
- Bake 25-30 minutes until a tester comes out clean.
- Let cool in pan completely before removing and enjoying.
Everything in these brownies, to sum it up, is delicious. Blackberries. Salted caramel. Dark cocoa. Wow. Layers of flavor and texture and goodness.
Ingredients:
- 1/2 cup margarine
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 3/4 cup extra dark cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 6 oz. container blackberries
- 3/4 cup caramel sauce
Directions:
- Preheat oven to 350 degrees and line a 9-inch square pan with parchment paper.
- Place margarine, sugars, and cocoa powder in a heat-proof bowl and microwave until margarine is melted. Stir until smooth.
- Add eggs and vanilla, incorporating until smooth. Stir in baking powder, salt, and flour fully.
- Add blackberries to brownie mixture and carefully fold in.
- Pour half of the brownie batter into the prepared pan. Spoon caramel over top in an even layer. Spread remaining brownie batter on top.
- Bake 25-30 minutes until a tester comes out clean.
- Let cool in pan completely before removing and enjoying.
Cafe Rio’s Creamy Tomatillo Dressing
While my husband was fishing in the tournament, I took the kids to the beach and pool. If you’ve never been to South Beach just know that a surprising amount of people consider swimsuits optional. I can see why tan lines could be annoying but I would think sand in your naughty parts would be even more annoying.
Ingredients
- 1 (1 ounce) package Hidden Valley Ranch Dressing mix
- 1 cup buttermilk
- 1 cup Mayo
- 1 large or 2 small tomatillos (they are green and by the tomatoes)
- 1 clove garlic, minced
- 1/2 bunch cilantro, chopped
- 1/2 teaspoon lime juice
- 1/2 to 1 small jalapeno, seeds removed
Instructions
- Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.
- Serve over Cafe Rio's Sweet Barbacoa Pork Salad or burritos with Cilantro Lime Rice.
KABOCHA SQUASH SOUP
Ingredients:
- 1 medium sized Kabocha Squash, peeled and cut in to 1 inch cubes (the smaller the cubes the faster it’ll cook)
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 1 can low sodium chicken stock
- 3 cups water
- Salt and pepper
- Dash of nutmeg (optional)
- Dash of cayenne (optional)
Preparation:
In a medium sized stock pot, pour in a tbsp of oil, add in the onions, garlic and kabocha squash. Allow it to saute for roughly 5 mins or until onions become translucent.
Add in the chicken stock and water. Bring to a boil.
Turn down the heat and allow to simmer for roughly 30 mins or until the chunks of squash are tender. Test this by using a fork to poke several pieces of squash.
Either remove the contents of the pot in to a blender to mix the ingredients or use an immersion blender right in the pot (what I normally do to avoid pouring hot liquids). Just be careful either way since you’re dealing with hot liquids.
Taste the soup and flavour with salt and pepper to taste. Add nutmeg and cayenne for a bit of an extra kick.
Serve with a dash of pepper and cayenne on top or cilantro.
Serves 4.
Enjoy!
Zucchini Crust Pizza
Ingredients:
For the crust:
- 1 large egg or 2 small ones
- About 3 small-medium zucchinis (mine were about 8″)
- 1.5 cups grated parmesan or mozzarella. I liked parmesan best for this one.
- salt
See note above about how you can vary these proportions according to your taste, your desired crispiness, etc.
For the toppings:
Use anything you like on a pizza. General formula:
- Mild tomato sauce OR pesto
- Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
- Ricotta cheese or goat cheese, for small dollops on top (optional
- Assorted vegetables. Pre-sauté for extra flavor, especially if you’re using onion, garlic and mushrooms. A little italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the sauté. Finely chopped greens are nice. Fresh tomatoes can be added after the pizza is cooked too.
- Meat if you like/eat meat on pizza: Crumbled sausage would work well. Pre-sauté. Ground lamb or chicken would be tasty, cooked with lots of garlic.
- Olive oil, black pepper
Directions:
1. Preheat the oven to 450 degrees.
2. Grate the zucchini.
3. Sprinkle salt on the zucchini and stir. Let it sit a few minutes.
4. Squeeze the water out. I found the easiest way to do this was to wrap it in cheese cloth or butter muslin and squeeze. You can also put the zucchini on one plate and press another plate on top of it, or put it in a colander and press a bowl into it.
5. Mix with egg and grated cheese.
6. Spread parchment paper on a pizza stone or baking sheet. Spread out your dough batter about 1/2 inch thick into a circle.
7. Put it in the oven and cook until it has browned, about 15-20 minutes. Meanwhile, as it is cooking, sauté any toppings you want cooked. I sautéed garlic, onions, mushrooms and Italian parsley.
8. Take the browned bottom crust out of the oven and admire it.
9. Cover it with your toppings.
10. Bake again until crust edges brown further and cheese on top melts into toppings. Take out of oven and add drizzled olive oil, grated black pepper, and optional fresh tomatoes and fresh basil. Serve hot.
Drinks, Cocktail Chart!
Here are a few of the cocktails decoded in more detail:
SAZERAC
Whiskey wasn't really my thing for the longest time. In a cake? Yessss! Straight up? Not so much. But it's starting to grow on me as a drink, and quickly too. It's a bit of an old man drink (not to offend to anyone here), but I imagine sophisticated, suit-and-tie guys, drinking this liquor or a glass of Scotch on their Sunday afternoons. And of course there's a golf club, khakis, and Cuban cigars scattered around somewhere in that image too. Sazerac is just old fashioned like that. Classic and elegant. The way this drink is prepared is what sets it apart. Bitters are used, and the glass is first chilled, and then a splash of Absinthe is used to coat the inside of the glass before the rest of the drink is added. It's pretty fancy.
LONG ISLAND
Umm..no wonder why I chalked these up to being fatal if consumed. I won't get completely into it, but these drinks can have you waking up butt naked in the middle of the desert (when you actually live in NYC somewhere) strapped to a zebra. They spell nothing but D-A-N-G-E-R. These used to be my go-to-drink simply because my fear of the unknown left me loyal, also it's very tasty. Since building this chart, however, I can bare witness to the make-up of "death in a glass". I'm exaggerating a little, but really, how many different liquors can be put into ONE drink? And we've all heard you're not suppose to mix your liquors unless you'd like to end up hospitalized.
BLOODY MARY
I've always wondered, "WHAT THE HELL is actually IN a Bloody Mary!" It's looks like those people at table two are drinking gazpacho from a glass! It seems like a meal, not a drink; nevertheless, it's extremely popular, and I'm still confused till this day. Well, I'm not COMPLETELY in awe. I DO understand it's appeal; It's a miracle hangover-curer that all comes together with the twirl of a celery stick. It's served at breakfast and brunch for those who didn't know when to say when the night before. :P It's such a complex drink though, layered with spices and flavorings, that in the end, it IS ultimately reminiscent of a soup. Some bars even flavor their Bloody Mary's with bouillon cubes! How soupier could you get?
CLASSIC MARTINI
Gin and Vermouth. Now THIS is a classic cocktail! If I were every attached to a ticking-time bomb and asked to list 5 cocktails or they'd blow me to smithereens, "Martini with an olive!" would be answer number one. I couldn't imagine ordering it at a bar though, especially not at my age. It's kind of a pretentious cocktail, and I mean that in the most respectful way.
FACT # 1: Gin is a spirit made from juniper berries.
I didn't knowwww! o-0
FACT # 2: Some people think a Martini doesn't need Vermouth at all, just Gin and olives, at the most just a hint of Vermouth.
FACT # 3: Apple-tinis are also yummy.
SAZERAC
Whiskey wasn't really my thing for the longest time. In a cake? Yessss! Straight up? Not so much. But it's starting to grow on me as a drink, and quickly too. It's a bit of an old man drink (not to offend to anyone here), but I imagine sophisticated, suit-and-tie guys, drinking this liquor or a glass of Scotch on their Sunday afternoons. And of course there's a golf club, khakis, and Cuban cigars scattered around somewhere in that image too. Sazerac is just old fashioned like that. Classic and elegant. The way this drink is prepared is what sets it apart. Bitters are used, and the glass is first chilled, and then a splash of Absinthe is used to coat the inside of the glass before the rest of the drink is added. It's pretty fancy.
LONG ISLAND
Umm..no wonder why I chalked these up to being fatal if consumed. I won't get completely into it, but these drinks can have you waking up butt naked in the middle of the desert (when you actually live in NYC somewhere) strapped to a zebra. They spell nothing but D-A-N-G-E-R. These used to be my go-to-drink simply because my fear of the unknown left me loyal, also it's very tasty. Since building this chart, however, I can bare witness to the make-up of "death in a glass". I'm exaggerating a little, but really, how many different liquors can be put into ONE drink? And we've all heard you're not suppose to mix your liquors unless you'd like to end up hospitalized.
BLOODY MARY
I've always wondered, "WHAT THE HELL is actually IN a Bloody Mary!" It's looks like those people at table two are drinking gazpacho from a glass! It seems like a meal, not a drink; nevertheless, it's extremely popular, and I'm still confused till this day. Well, I'm not COMPLETELY in awe. I DO understand it's appeal; It's a miracle hangover-curer that all comes together with the twirl of a celery stick. It's served at breakfast and brunch for those who didn't know when to say when the night before. :P It's such a complex drink though, layered with spices and flavorings, that in the end, it IS ultimately reminiscent of a soup. Some bars even flavor their Bloody Mary's with bouillon cubes! How soupier could you get?
CLASSIC MARTINI
Gin and Vermouth. Now THIS is a classic cocktail! If I were every attached to a ticking-time bomb and asked to list 5 cocktails or they'd blow me to smithereens, "Martini with an olive!" would be answer number one. I couldn't imagine ordering it at a bar though, especially not at my age. It's kind of a pretentious cocktail, and I mean that in the most respectful way.
FACT # 1: Gin is a spirit made from juniper berries.
I didn't knowwww! o-0
FACT # 2: Some people think a Martini doesn't need Vermouth at all, just Gin and olives, at the most just a hint of Vermouth.
FACT # 3: Apple-tinis are also yummy.
Bourbon Chocolate Truffles
Ingredients
Directions
- 1/2 cup heavy cream
- 2 zested oranges (big strips, not the tiny zest)
- 1 lb dark chocolate (finely chopped)
- 4 tbsp. unsalted butter (softened)
- 1/3 cup Four Roses Small Batch Bourbon
Directions
- In small sauce pan, heat cream and orange zest to a high simmer. Keep an eye on it ... cream likes to boil over. That's not fun.
- Immediately add cream and butter to chocolate and remove zest. Shake the bowl a little to settle the chocolate and allow to set for a minute or two. Now stir, stir, stir, until smooth and silky.
- Add the bourbon and stir until completely incorporated. Bring the truffle batter to room temperature then cover and refrigerate until firm.
- Scoop out a big grape sized portion of truffle and roll into a ball. (It's gonna be messy, but you'll never be happier to lick your hands)
- I rolled mine in cocoa powder to deepen the flavor even more, but feel free to go wild, roll in sprinkles, powdered sugar, finely chopped nuts ... let your imagination go!
Chicken and Spinach Pasta Bake
Source: Chicken and Spinach Pasta Bakehttp://pinterest.com/pin/90494273736942970/
apple pie inside an apple
Source: apple pie inside an applehttp://pinterest.com/pin/143270831870833562/
Brown Sugar Baked Peaches. Better than doughnuts!
Source: Brown Sugar Baked Peaches. Better than doughnuts!http://pinterest.com/pin/143974519311977441/
Peach Lemonade Coolers
So I just improvised. I peeled the more-than-ripe peaches and threw them into the blender with some store bought lemonade. My daughter was the first to taste test it and declared it to be a "very good smoothie". It was a hit with a three year old. I whipped up more for myself and my husband and added a bit of Kettle One. Delicious.
The next night, I used the last peach and forgot to peel it first. Don't do that. It tasted fine, but the brown-ish color was less than appealing. Also the second time around, I used Champagne instead of vodka. Those bubbles weren't going to last much longer! I hate to see good Champagne go to waste!
Ingredients:
2 medium sized, ripe peaches, peeled, halved and pitted
1/2 cup lemonade
1 ounce vodka of choice
Instructions:
Puree the peaches and lemonade in a blender until smooth.
Pour vodka over ice in a rocks glass. Top off with peach-lemonade puree.
The next night, I used the last peach and forgot to peel it first. Don't do that. It tasted fine, but the brown-ish color was less than appealing. Also the second time around, I used Champagne instead of vodka. Those bubbles weren't going to last much longer! I hate to see good Champagne go to waste!
Ingredients:
2 medium sized, ripe peaches, peeled, halved and pitted
1/2 cup lemonade
1 ounce vodka of choice
Instructions:
Puree the peaches and lemonade in a blender until smooth.
Pour vodka over ice in a rocks glass. Top off with peach-lemonade puree.
Greek Yogurt Chicken Salad Sandwich
So as you can tell from the chicken pesto I made not too long ago, I love making a chicken salad type mixture and lightening it up with Greek yogurt (my new obsession). And that’s exactly what I did here with a blend of so many fun ingredients, from the tart apples, to the sweet cranberries and the juicy, plump grapes. With some freshly squeezed lemon juice and garlic powder, you won’t be missing the mayo at all!
From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!
INGREDIENTS
- 1 pound cooked chicken breast, shredded
- 1/2 cup diced red onion
- 1/2 cup diced apple
- 2/3 cup grapes, halved
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds
- 1/2 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 4 rolls ciabatta bread, toasted, for serving
INSTRUCTIONS
- In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
- Serve sandwiches on ciabatta bread with chicken mixture.
Garlic-Lime Chicken
Ingredients:
Instructions:
1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 3 tablespoons lime juice
Instructions:
1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Homemade nacho cheese sauce
When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) and tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache.
INGREDIENTS
- 4 oz. pepper jack cheese,shredded
- 4 oz. cheddar cheese, shredded
- 1 tablespoon cornstarch
- 1 (12 oz.) can evaporated milk, divided
- 2 teaspoons hot sauce
- pinch salt
INSTRUCTIONS
- Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.
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