Tag archives for the domestic geek

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 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.

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

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

Broccolini Cheddar Omelette

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

Mushroom & Goat Cheese Omelette

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

Spinach, Sundried Tomato and Feta Omelette

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

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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

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.

Grilled Asparagus Salad

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

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.

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

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.

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Philly Cheesesteak Stew Recipe!

Philly Cheesesteak Stew

1 tbsp oil
1lb stewing beef, cut into ½” inch cubes
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or mushroom broth
1 tbsp Worcestershire sauce
1 tsp hot sauce
salt and pepper
1 cup croutons or dried baguette
4 slices provolone cheese

In a large soup pot or Dutch oven heat oil over medium-high heat.  Add beef and cook, stirring often, until it is browned on all sides. Using a slotted spoon, transfer beef to a bowl and set aside. In the same pot add onion, green bell pepper and mushrooms.  Cook for 5-7 minutes or until they are softened.  Add garlic and cook for another 30 seconds.  Add flour and cook for an additional minute stirring constantly.  Add the cooked beef, beef broth, Worcestershire and hot sauce and bring mixture to a simmer. Reduce heat to medium and cook for 10 minutes.  Turn the broiler on high.  Ladle stew into heat safe bowls and top with croutons and provolone cheese.  Broil for 2-3 minutes or until cheese is melted and bubbly.

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Thai Shrimp Soup Recipe

Thai Shrimp Soup

1 tbsp coconut oil
1 onion, finely sliced
1 red bell pepper, finely sliced
1 carrot, julienned
2 cloves garlic, minced
1 tsp ginger, grated
1 red chili, finely sliced (optional)
1 tbsp Thai green curry paste
4 cup vegetable broth
1 cup coconut milk
1 tbsp fish sauce
1lb shrimp, peeled
1 package rice noodles
3 green onion, finely sliced
2 tbsp fresh coriander, chopped
lime wedges

In a large soup pot or Dutch oven heat coconut oil over medium-high heat.  Add onion, red bell pepper and carrot.  Cook for 4 minutes or until vegetables begin to soften. Add garlic, ginger, chili and green curry paste and cook for another minute. Add broth, coconut milk and fish sauce. Simmer mixture for 5-10 minutes.  Add shrimp and noodles. Cook for 3-4 minutes until shrimp become pink and opaque.  Add green onion and coriander.  Serve with fresh lime wedges.

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Homemade Lasagna Soup

*NEW* Soup Made Easy eBook Available HERE
Lasagna Soup

1 tbsp olive oil
1 yellow onion, finely diced
1lb Italian sausage, removed from its casing
3 cloves garlic
1 tbsp Italian seasoning
2 tbsp tomato paste
2 cups tomato sauce
6 cups chicken broth
1lb farfalle pasta
3-4 cups baby spinach, chopped
½ cup ricotta cheese
½ cup mozzarella
¼ cup Parmesan cheese
fresh parsley, finely chopped

In a large soup pot or Dutch oven, heat olive oil over medium-high.  Add onion and sauté for 3 minutes.  Add Italian sausage and cook, crumbling it with a spoon, until it is no longer pink.  Add garlic, Italian seasoning and tomato paste. Cook for another minute, stirring well. Add tomato sauce, chicken broth and pasta.  Bring mixture to a boil and then cover, reduce heat to medium and cook for 12-15 minutes or until the pasta is tender.  Season with salt and pepper.  Turn broiler to high. Ladle soup into heat safe bowls and top with 2 tablespoons of ricotta cheese, a handful of mozzarella and a sprinkle of parmesan.  Broil for 2-3 minutes or until cheese is melted and golden. Finish with freshly chopped parsley.

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Soup Made Easy eBook

This brand new downloadable eBook features 30 hearty soup recipes that are perfect for the cooler months!

All of the recipes contained in this eBook are some of the most popular soup recipes that have been featured on The Domestic Geek! Learn how to make slow cooker soups, blended soups, and Chili recipes!  There is a recipe for everybody included in this eBook!

CLICK HERE to purchase my Soup Made Easy eBook for $4.99!!!

Fresh organic vegetables on a table with a knife for cooking.


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5 Make-Ahead Breakfast Recipes | Back-To-School 2016

5 Fave Make-Ahead Breakfast Ideas

Protein Popsicles
1 cup strawberries
1 banana
1 scoop vanilla protein powder
1 cup almond milk

Breakfast Parfaits
½ cup vanilla Greek yogurt
¼ cup pineapple, finely diced
¼ cup mango, finely diced
¼ cup granola
2 tbsp coconut chips

Muffin Tin Stratas
1 French loaf, cut into ½ inch cubes
3-4 strips bacon, cooked and chopped
½ cup cheddar cheese, shredded
2 green onions, finely sliced
6 eggs
½ milk or cream

Berry Almond Quinoa
3 cups quinoa, cooked
1 cup strawberries, quartered
½ cup blueberries
½ cup black berries
½ cup almonds, chopped
2 tbsp maple syrup

Waffle Breakfast Sandwiches
2 maple-flavored waffles, toasted
1 fried egg
1 sausage round, cooked
1 slice cheddar cheese

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