Archive for RECIPES

5 *NEW* Lemonade Recipes!

Classic Lemonade
1 cup freshly squeezed lemon juice
1/2 cup white sugar
1/2 cup water
4 cups water

Hibiscus Lemonade
1 cup freshly squeezed lemon juice
1/2 cup white sugar
1/2 cup water
4 cups brewed and chilled hibiscus tea

Orange and Thyme Lemonade
1 cup freshly squeezed lemon juice
1 cup freshly squeezed orange juice
½ cup white sugar
½ cup water
2-3 thyme sprigs
3 cups water

Raspberry Lemonade
1 cup freshly squeezed lemon juice
1 cup raspberries
¾-1 cup white sugar
½ cup water
4 cups water

Peach Basil Lemonade
1 cup freshly squeezed lemon juice
½ cup peach juice or nectar
½ cup white sugar
½ cup water
4 cups sparkling water

Honey Cayenne Lemonade
1 cup freshly squeezed lemon juice
½ cup honey
½ cup water
4 cups water
Cayenne pepper to taste

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5 *NEW* Iced Coffee Recipes

Vanilla Bean Iced Coffee
1 cup coffee, chilled
¼ vanilla bean, seeded
simple syrup to taste http://bit.ly/1XV8vec
milk

Salted Caramel Iced Coffee
1 cup coffee
1 tbsp caramel sauce http://bit.ly/1zdDLJ3
Pinch of sea salt

Nutella Coffee Breakfast Smoothie
1 cup coffee, chilled
1 tbsp nutella
1 banana
¼ cup milk

Cinnamon Almond Iced Coffee
1 cup coffee, chilled
Almond milk
Almond extract
Cinnamon simple syrup to taste (Recipe below)

Cinnamon Simple Syrup
½ cup sugar
½ cup water
1 cinnamon stick
*Simply Syrup Method Here: http://bit.ly/1XV8vec

Blended Smores Iced Coffee
1 cup Ice
1 cup coffee, chilled
2 tbsp chocolate syrup
¼ cup marshmallow fluff
2 graham crackers
½ cup milk

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5 Fresh & Fruity Smoothie Recipes

Strawberry Lemonade Smoothie

½ cup lemonade http://bit.ly/2ocbgJG
½ lemon, zest and juice
1 cup strawberries, fresh or frozen
1 banana
Honey or agave to taste

Fuzzy Peach Smoothie

½ cup peach nectar or juice
1 peach, fresh or frozen and diced
1 banana
½ cup raspberries, fresh or frozen

Cherry Bomb Smoothie

½ cup pineapple juice
½ cup cherries, fresh or frozen and pitted
½ cup pineapple, fresh or frozen and diced
1 banana

Key Lime Smoothie

½ cup almond milk
½ cup vanilla yogurt
1-2 tbsp cream cheese
1 banana
1 lime, zest and juice
2 graham crackers

Cranberry Blueberry Smoothie

½ cup cranberry juice
½ cup vanilla yogurt
½ cup blueberries, fresh or frozen
1 banana

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5 Egg-celent Omelette Recipes!

Cooking Instructions:
In a small bowl, whisk eggs. Heat up a nonstick pan over medium-low heat and add butter. Once butter is melted, pour in eggs and stir constantly with a rubber spatula. Once eggs begin to solidify, swirl the pan to fill in any gaps. Run the spatula along the edge of the pan to make sure i doesn’t stick. When eggs have set in an even layer, add toppings of choice. Carefully, by tipping the pan slightly, fold the omelette over on itself.
Enjoy!

Spring Herb & Parmesan Omelette

2 eggs
1 tsp chives, chopped
1 tsp parsley, chopped
1 tsp basil, chopped
2-3 tbsp parmesan cheese, freshly grated
Salt and pepper to taste
Butter

Asparagus & Roasted Red Pepper Omelette

2 eggs
3 asparagus spears, steamed
3 tbsp roasted red pepper, chopped
1 tbsp feta, crumbled
Salt and pepper to taste
Butter

Broccolini Cheddar Omelette

2 eggs
2 broccolini spears, blanched
3 tbsp cheddar cheese
Salt and pepper to taste
Butter

Mushroom & Goat Cheese Omelette

2 eggs
5 mushrooms, sautéed
2 tbsp goat cheese, crumbled
Salt and pepper to taste
Butter

Spinach, Sundried Tomato and Feta Omelette

2 eggs
¼ cup spinach, chopped
2 sundried tomato halves, thinly sliced
2 tbsp feta, crumbled
Butter

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3 Healthy Spring Salad Recipes

Snap Pea and Radish Salad with Feta

3 cups snap peas, strings removed and halved and blanched
5 radishes, thinly sliced
⅓ cup feta cheese, crumbled

Dressing:
2 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp dill, chopped
Salt and pepper to taste

In a medium pot over high heat, bring water to a boil. Blanche peas by boiling them a minute and quickly transferring them to a bowl of ice water to stop the cooking process.

To make the dressing, whisk all the ingredients together and toss with peas and radishes. Top salad with feta.
Enjoy!

Grilled Asparagus Salad

3 cups arugula
½ bunch asparagus, grilled
2-3 eggs, boiled to your liking and halved

Dressing:
½ lemon, zest and juice
1 tbsp chives, chopped
¼ cup plain yogurt
1 tsp honey (optional)
Salt and pepper to taste

Toss asparagus in oil, salt and pepper. To grill asparagus, heat a griddle pan or grill to medium-high. Place asparagus on and grill until cooked to your liking.

In a small bowl, whisk together dressing ingredients. Assemble salad by placing arugula in your serving dish of choice and top with asparagus. Drizzle over salad dressing and top with eggs and chives.
Enjoy!

New Potato Salmon Salad

1lb new potatoes, boiled and quartered
2 tbsp dill, chopped
½ cup celery, finely diced
½ cup cucumber, seeded and diced
2 salmon fillets, cooked and flaked

Dressing:
3 tbsp red wine vinegar
¼ cup olive oil
1 tbsp dijon mustard
1 shallot, minced
Prepared horseradish to taste
Salt and pepper to taste

In a small bowl, whisk together dressing ingredients and set aside. Toss remaining ingredients together and drizzle with dressing.
Enjoy!

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3 Easy Easter Treats!

Bunny Bait

8 cups popcorn
4 tbsp butter
3 cups mini marshmallows
1 cup candy coated chocolates
¼ cup sprinkles

In a large saucepan, melt butter. Add 2 cups marshmallows and stir until completely melted.
Spread popcorn evenly on a non-stick or parchment lined baking sheet. Pour the marshmallow mixture over popcorn. Top with candy and sprinkles of choice. Allow to cool completely before serving.
Enjoy!

Carrot Cupcakes with ‘Carrot’ Strawberries

1 carrot cake mix (make sure to buy ingredients listed on box instructions)
2-3 cups cream cheese frosting
12 strawberries
3 cups orange chocolate melts

Bake cupcakes according to box instructions and allow to cool completely before icing. To make strawberry ‘carrots’, over a double boiler, melt orange chocolate melts. Dip each strawberry into the mixture, leaving the green stems exposed and place them on a parchment-lined baking sheet. Allow the dipped strawberries to cool and chocolate to firm up. To add texture, lightly drizzle dipped strawberries with some of the remaining melted chocolate. Allow candy set and firm up completely before topping iced cupcakes.
Enjoy!

Peep Milkshakes

3 cups vanilla ice cream
1-2 cups milk
Food colouring (optional)
½ cup marshmallow fluff
2-3 Peeps
Whipped cream for topping
Peeps for garnish
Sprinkles for garnish

In a blender, add ice cream and milk. Blend until smooth. Add food colouring if using and marshmallow fluff. Blend again and pour into desired serving cups. Top with whipped cream, peeps and sprinkles.
Enjoy!

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3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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3 Dinner-Worthy Salad Recipes!


Steak & Blue Cheese Salad with Tomato Vinaigrette

4 cups arugula
1 (8oz) steak, striploin, cooked and sliced
1/2 cup blue cheese, crumbled
Oil
Salt and pepper to taste

Tomato Vinaigrette:
2 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 tbsp red wine vinegar
1 tsp honey (optional)
salt and pepper to taste
2 tbsp basil, chopped

In a medium skillet over medium-high heat, add oil.
Season steak with salt and pepper on both sides and fry until golden on each side and cooked to your liking. Remove from skillet and set aside.
To make vinaigrette, add oil to skillet and heat over medium-high heat
Add shallots and sauté for 2-3 minutes, or until they soften. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2-3 minutes or until tomatoes soften. Remove from heat and stir in basil.
Store in the refrigerator for up to 5 days.
Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and blue cheese.
Enjoy!

Asian Inspired Slaw

4 cups red cabbage, shredded
2 carrots, julienned
1 red pepper, thinly sliced
½ cup cucumber, julienned
1 avocado, sliced
2 green onions, sliced
¼ cup cashews, chopped

Dressing:
2 tbsp rice wine vinegar
1 lime, juiced
1 tbsp agave or brown sugar
1 tbsp soy sauce
1 tbsp ginger, freshly grated
¼ tsp garlic, minced
1 tbsp sesame oil
⅓ cup olive oil

In a medium bowl, whisk together dressing ingredients and set aside.
To assemble salad, place cabbage in bowl and arrange remaining ingredients on top.
Garnish with cashews and pour over dressing.
Enjoy!
Option to Add: Sesame Ginger Salmon

Harvest Salad with Chicken

2 chicken breasts, boneless and skinless
2 cups butternut squash, diced
4 cups kale, chopped
1 apple, diced
⅓ cup pecan halves
¼ cup goat cheese
Oil
Salt and pepper to taste

Maple Vinaigrette:
1/4 cup balsamic vinegar
2-3 tbsp maple syrup
3 tbsp Dijon mustard
⅓ cup olive oil
Salt and pepper to taste

In a small bowl, whisk together vinaigrette ingredients and season with salt and pepper to taste. Pour half of the vinaigrette over chicken breasts and let sit in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
On a large non-stick or parchment lined baking sheet, arrange chicken on one side. On the other side, add squash and drizzle with oil and season with salt and pepper to taste.
Bake at 400ºF for 20-25 minutes or until chicken and squash are cooked through and slightly golden.
In a large bowl, add kale and drizzle lightly with oil and salt and pepper to taste. Massage kale until it becomes tender.
In your serving bowl of choice, fill with kale and top with remaining ingredients. Drizzle over remaining vinaigrette.
Enjoy!

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3 Delicious Eggplant Recipes | Dinner Made Easy

Warm Eggplant & Mushroom Salad

Roasted Veg:
1 eggplant, diced
2 cups mushrooms, quartered
1 tsp garlic powder
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
4 tbsp balsamic vinegar
1 tsp honey
Oil
Salt and pepper to taste

Salad:
4 cups kale, roughly chopped
¼ cup red onion, thinly sliced
¼ cup goat cheese, crumbled
¼ cup walnuts, chopped

In a large bowl, toss together eggplant, mushrooms, garlic powder, herbs and oil. Season with salt and pepper to taste. Evenly spread eggplant mixture onto a large nonstick or parchment lined baking sheet. Bake at 400ºF for 20-25 minutes, tossing occasionally.
In another bowl, toss kale in oil and season with salt and pepper to taste. Massage until wilted and place into serving dish of choice.
Once roasted vegetables are cooked through and begin to caramelize, drizzle them with balsamic and honey.
Assemble salad by topping kale, roasted vegetables, red onion, goat cheese and walnuts.
Enjoy!

Lasagna Stuffed Eggplant

2 medium eggplants
1lb Italian sausage, casings removed
3 cups tomato sauce
1/2 cup ricotta
½ cup mozzarella, grated
½ cup parmesan, grated
¼ cup basil, chopped
Salt and pepper to taste

In a large oven safe baking dish, spread 1 cup of tomato sauce evenly to coat the bottom. Set aside.
Cut eggplant in half lengthwise and scoop out the centre. Roughly chop the scooped out eggplant pieces and set aside. Place eggplant “boats” into baking dish, cut side up.
In a large skillet over medium-high heat, add sausage. Break up meat with the back of a spoon and cook until golden. Add scooped out eggplant pieces and cook for another 1-2 minutes. Drain off excess oil from sausage if necessary and add 2 cups tomato sauce and ricotta. Mix well.
Scoop mixture into eggplant “boats” and top with mozzarella and parmesan. Cover with aluminum foil and bake at 375ºF for 15-20 minutes. Remove foil and bake for another 5-10 minutes or until eggplant is fork tender and cheese is golden.
Garnish with fresh basil and enjoy!

Eggplant Pomodoro

1lb spaghetti
1 large eggplant, diced
1 onion, diced
2 cups cherry tomatoes, halved
3-4 garlic cloves, minced
½ cup kalamata olives, pitted
1 tsp chili flakes
¼ cup parsley, chopped
Parmesan to serve
Oil
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. Add eggplant and season with salt and pepper to taste. Cook tossing occasionally for 2-3 minutes. Add onions and cook for another 2-3 minutes, or until onions have softened. Add tomatoes, garlic, olives and chili flakes. Cook for another 5-6 minutes or until tomatoes have softened. Season with salt and pepper to taste.
Cook pasta according to package instructions.
Toss pasta with sauce and top with freshly chopped parsley and parmesan.
Enjoy!

 

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3 Sheet Pan Suppers | Dinner Made Easy

Chicken Parmesan with Roasted Zucchini
For the chicken:
3 chicken breasts, boneless skinless
Salt and pepper to taste
oil

Chicken Topping:
1 cup tomato sauce
½ cup mozzarella, shredded
¼ cup parmesan, grated
Basil for garnish

Zucchini:
3 zucchini, sliced
1 tbsp Italian seasoning
Oil
Salt and pepper to taste

In a large bowl drizzle zucchini with oil and season with salt & pepper and Italian seasoning to taste.
Transfer zucchini to a nonstick or parchment lined baking sheet, leaving space for the chicken.
Season chicken with oil, salt & pepper and Italian seasoning to taste.
Bake at 400ºF for 15 minutes or until chicken is almost cooked through.
Top with tomato sauce and cheese and return to oven for another 5-10 minutes or until cheese has melted and chicken is cooked through.
Garnish with freshly chopped basil.
Enjoy!

Maple Glazed Pork Chops with Apples, Butternut Squash & Brussels Sprouts

4 pork chops, centre loin cut
1 apple, diced
2 cups butternut squash, diced
1 cup Brussels sprouts, trimmed and halved
Oil
Salt and pepper to taste

Glaze:
½ cup maple syrup
3 tbsp grainy or Dijon mustard
1 tbsp thyme
1 tsp garlic, minced
1 tbsp oil
Salt and pepper to taste

In a small bowl, whisk together glaze ingredients and set aside.
Place pork into a large zipper bag and pour over glaze.
Evenly spread glaze over pork and refrigerate for at least 10 minutes.
In a large bowl, toss together apple, Brussels sprouts and squash.
Season with salt & pepper and drizzle with oil.
Spread squash mixture on a nonstick or parchment lined baking sheet.
Bake at 400ºF for 10-15 minutes.
Push vegetables to the side and add pork chops.
Pour remaining glaze over vegetables and toss to evenly coat.
Return to oven and bake for another 10-15 minutes or until pork is cooked through.
Enjoy!

Oven Seared Steak & Asparagus

1 large bunch asparagus, ends trimmed
2 8oz ribeye steaks
1 tsp garlic powder
Oil
Salt and pepper to taste

On a large nonstick or parchment lined baking sheet, spread out asparagus.
Sprinkle over garlic powder, oil and season with salt and pepper to taste. Toss well.
For steaks, season on both sides with salt and pepper and a drizzle of oil.
Place steak on an oven safe baking rack over the asparagus.
Bake at 450ºF for 10 minutes, flipping the steak once halfway through.
Continue baking until steak is cooked to your liking.
Enjoy!

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