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Champagne Strawberry Jello

We had this last New Year’s Eve and it was SOOOO Good!! Definitely making again this year!!

Adopted from Hello, Jell-O! by Victoria Belange
Serving: 7 – 10 molds
Ingredients:
3 tablespoons or 3 envelopes of unflavored gelatin powder
2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cups cold ginger ale
1 cup sliced fresh strawberries

Preparations:
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.

Bring the water with the gelatin powder to a boil over high heat while stirring until the gelatin is fully dissolved. Remove from the heat.

Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Then, stir in the champagne and ginger ale.

Refrigerate until thickened a bit. Make sure the mixture is still partially liquid. Fold in the strawberries. Spoon into 7 to 10 individual molds or a big mold. The smaller the mold the firmer the jello will be. Remember, metal mold acquire firmer jello than glass mold. Refrigerate until firm. Unmold and serve.

To unmold, run a knife around the top of the jello and put it in a bath of warm water for 10 – 20 seconds. Flip it over and shake it or give it a light pat.

 

 

Source: https://abeautifuldayblog.wordpress.com/2012/09/10/champagne-strawberry-jello/

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Caprese Avocado Salad

 

This salad looks SO good!! I am dying to try it!!

Hope you enjoy it if you make it. Please let me know if you do. 🙂

CAPRESE AVOCADO SALAD

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 2 servings

A light, refreshing salad loaded with fresh mozzarella, cherry tomatoes, basil and avocado with a sweet balsamic reduction – perfect as an appetizer or entree!

INGREDIENTS

  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 6 ounces ovaline fresh mozzarella
  • 1 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup basil leaves, chiffonade

INSTRUCTIONS

  • To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
  • Heat olive oil in a medium skillet over medium high heat.
  • Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.
  • Serve immediately.

 

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Parmesan-Herb Roasted Potatoes

Yield: About 6 servings

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients
2 1/2 lbs baby red potatoes , sliced into halves (or quarters if slightly bigger)
3 1/2 Tbsp olive oil , divided
3/4 cup shredded parmesan cheese (2.5 oz)
3 cloves garlic , minced
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh rosemary
3/4 tsp salt , or to taste
1/2 tsp freshly ground black pepper
Instructions

Preheat oven to 400 degrees. Drizzle 1 Tbsp olive oil over a baking sheet and spread evenly to coat (I just used a small sandwich bag to spread), set aside.
In a large mixing bowl toss potatoes with remaining 2 1/2 Tbsp olive oil. Add parmesan, garlic, parsley, rosemary and sprinkle with salt and pepper, then toss to evenly distribute. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan that has fallen off potatoes back on tops of potatoes). Bake in preheated oven 25 minutes, then remove from oven and toss (they may stick slightly so just use a spatula to lift from pan and rotate), return to oven and bake until golden and crisp on outsides, about 20 minutes longer. Serve immediately.

Recipe Source: Cooking Classy

Parmesan-Herb Roasted Potatoes

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Loaded Sweet Potato Skins

Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.

Loaded sweet potato skins are so simple. The potatoes are hollowed out, leaving just enough edge, then filled back up with the mashed sweet potato. I highly recommend mashing the sweet potatoes with a little milk to make the filling smooth and extra creamy. Top the filled skins with cheese, bake, add bacon, enjoy.

Crunch, crunch, crunch. The trick for their crisp? After hollowing out the skins, drizzle them with a little olive oil. Or, as I like to call it, the “crisp maker.” Don’t leave it out! Once drizzled, bake the potato skins for about 10 minutes before filling them.

Voila! Extra crispy skins.

When I’m feeling like something a little healthier, I add a little garlicky spinach to the filling. This is how I do it: three handfuls of spinach cooked down on the stove with 1 clove of minced garlic and 1 Tablespoon of olive oil. Mash this into the sweet potato filling and fill the hollowed out skins as directed below. Then, I usually top each filled skin with 1 Tablespoon of shredded cheese. And I skip the bacon. Bake, and enjoy with a salad – makes a great, meat-free healthy meal. Try it!

Yield: 8 potato skins, may easily be doubled or tripled for a crowd

Ingredients:

4 medium sweet potatoes
1 Tablespoon olive oil
1/4 cup milk1
1/4 teaspoon salt
ground pepper, to taste
1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
4 strips bacon, cooked until crispy, and crumbled
sour cream and chopped chives for serving
Directions:

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Recipe Notes:
Buttermilk, whole milk, or half-and-half is best. Try to avoid low fat milks. You want a very thick, creamy mash.

Source: https://sallysbakingaddiction.com/2014/09/15/loaded-sweet-potato-skins/

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Buttermilk-Boursin Mashed Potatoes

Ditch the boxed potatoes this year and make this luxurious take on mashed potatoes with full-flavor Boursin cheese.

TOTAL TIME: 1:25 PREP: 0:45 LEVEL: MODERATE YIELD: 8 TO 10 SERVINGS
INGREDIENTS

4 lb. medium Yukon gold potatoes
2 package herb-garlic cheese (such as Boursin)
6 tbsp. softened butter
⅓ c. fresh chives
1½ tsp. kosher salt
½ tsp. Freshly ground pepper
1¾ c. whole buttermilk
fresh chives
DIRECTIONS

Bring potatoes and cold salted water to cover to a boil in a large Dutch oven. Boil 20 to 25 minutes or until tender; drain. Let stand until cool enough to handle and peel.
Preheat oven to 400 degrees F. Press peeled potatoes through a potato ricer or food mill into a large bowl. Lightly fold cheese, 4 tablespoons butter, and next 3 ingredients into potatoes. Stir in 1 3/4 to 2 1/4 cups buttermilk, stirring just until smooth and fluffy (do not over- mix). Spoon into a lightly greased 3-quart baking dish. Dot top of potatoes with remaining 2 tablespoons butter and cover with aluminum foil.
Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.

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Cranberry Hoisin Chicken Rice

Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.

TOTAL TIME: 1:00 PREP: 0:20 LEVEL: Easy SERVES: 4
Ingredients

2 tbsp. canola oil
8 skin-on bone-in chicken thighs
2 bunch scallions
2 tbsp. minced garlic
2 c. jasmine rice
¼ c. hoisin sauce
1 c. dry red wine
3 c. Low-Sodium Chicken Stock
1 c. fresh cranberries
Directions

Preheat oven to 375 degrees F. In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

http://www.countryliving.com/food-drinks/recipes/a3493/cranberry-hoisin-chicken-rice-recipe-clv1110/

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Sweet Potato Kale Frittata

A delicious and easy frittata that is perfect for breakfast, lunch, or dinner

TOTAL TIME: 0:30 PREP: 0:20 LEVEL: Moderate SERVES: 4
Ingredients

6 large eggs
1 c. half-and-half
1 tsp. Kosher salt
½ tsp. Freshly ground pepper
2 c. sweet potatoes
2 tbsp. olive oil
2 c. firmly packed chopped kale
½ small red onion
2 clove garlic
3 oz. goat cheese
Directions

Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
Bake at 350 degrees F 10 to 14 minutes or until set.

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Turkey-Cobb Sandwiches

Lighten up! For the salad, use only white-meat turkey and reduce the bacon and blue cheese by half. For the dressing, replace the mayo with 2 tablespoons olive oil. Total savings? 74 calories and 8 grams of fat per sandwich.

TOTAL TIME: 0:10 PREP: 0:10 LEVEL: Easy YIELD: 6 sandwiches
Ingredients

3 c. cubed leftover turkey
2 c. chopped butter lettuce
1 large avocado
1 large Roma tomato
1 small red onion
4 strip cooked bacon
2 oz. blue cheese
4 tbsp. mayonnaise
1 tbsp. balsamic vinegar
2 tsp. Freshly ground pepper
1 tsp. salt
6 pitas
Directions

In a large bowl, combine the first 7 ingredients. Set aside. In a small bowl, whisk together mayonnaise, vinegar, pepper, and salt. Add dressing to salad and toss to coat. For each sandwich, fill each of 2 pita halves with 1/2 cup salad.

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GARLICKY GREEN BEANS

This is one of those amazing vegetable recipes that makes something so delicious you can’t stop eating it—and you don’t need to! This makes a great side dish for just about anything, and the beans are good at room-temperature or cold too.

INGREDIENTS
1 teaspoonolive oil
1 to 2 garlic cloves, peeled and minced, or put through a garlic press
1 tablespoonfinely chopped fresh ginger root (if you like ginger)
1 poundgreen beans, washed and trimmed
1⁄4 cup cold water
1⁄4 teaspoon salt

INSTRUCTIONS
Put a large skillet on the stove and turn the heat to low.
Add the oil. Add the garlic and (if you like) the ginger and cook until they just start to change color (they’ll get a little bit golden), about 30 seconds.
Add the beans and stir until they are lightly coated with the oil.
Add the water, raise the heat to high, and cook until the pan is almost dry, about 6 minutes.
Move the beans to a plate or platter, then taste a bean and add salt if you think it needs it. Serve right away.
NOTES
Other options:

Stir in 1 teaspoon Dijon mustard
Add 1 tablespoon chopped toasted almonds or walnuts
Add 1 tablespoon chopped fresh basil or cilantro
Add 1/2 teaspoon crushed red pepper flakes (if you want to make it spicy)

Source: http://www.chopchopmag.org/recipe/garlicky-green-beans

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Loaded Baked Potato Chex Mix

Ingredients
5 cups Rice Chex™ cereal
3 cups Corn Chex™ cereal
4 cups shoestring potatoes
2 cups bite-size cheese crackers
1/4 cups bacon flavor bits or chips
1/4 cup butter or margarine
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese

Steps
In large microwavable bowl, mix cereals, potatoes, crackers and bacon flavor bits.
In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
Tips
If other flavors of ranch dressing or dip mix are available at your grocery store, try one of these just for the fun of it!

Makes: 26 Servings

Source: https://www.chex.com/recipes/loaded-bakedpotato-chex-mix/