I've recently moved to a new blog. I will be posting there from here on out! Thanks so much for the support, everyone!! Hope to hear from you all soon!
Thursday, June 13, 2013
These greek yogurt parfaits are a big hit in my home! My kids, who aren't normally yogurt eaters, can't seem to get enough! With the addition of fresh fruit with strawberry and blueberry preserves, how could they NOT love them? What's great about these, is that kids have a whole lot of fun making their own parfaits. I like to lay out some chopped fruit for them, along with the yogurt, preserves, and granola, and let them assemble it on their own. They have a blast doing it and it makes them feel like little chefs! :)
plain greek yogurt(I like the Fage Brand)
granola(I like the Organic Pumpkin Flax Plus Granola by Nature's Path)
1 10 ounce jar of strawberry preserves
1 10 ounce jar of blueberry preserves
an assortment of chopped fruit
Take some strawberry preserves(I like to start with half of a jar), and place it in a small mixing bowl. Add a squeeze of lemon juice. Mix well and repeat with your blueberry preserves. Set aside.
Assemble your parfaits. Start with a dollop of yogurt, some strawberry preserves, some chopped fruit, then finish with some granola. Repeat steps(except this time use some blueberry preserves). Serve immediately.
Thursday, June 6, 2013
Summer and sunshine calls for summer recipes!! I have so many ideas churning in my head that it's kind of overwhelming me! I mean, I can barely hear the voices in my head, anymore!
I had a ton of leftover watermelon the other day, and as I sat there drinking some pomegranate juice, I had the idea of putting the two together, to make a drink. And since watermelon is made up of mainly water, I thought about making watermelon ice cubes to make a delicious and refreshing drink! The addition of fresh mint make this drink not only refreshing, but beautiful as well!
Yum to pomegranate, right?!? This super fruit is packed with antioxidants and in some studies, have been proven to protect against diabetes and heart disease!
For the watermelon ice cubes:
4 cups of chopped watermelon
2 Tbsp of sugar
To make the drink:
7 watermelon ice cubes
1/2 cup to 2/3 cup of pomegranate juice
1 scoop of Pure Stevia Extract(http://www.amazon.com/Kal-Pure-Stevia-Extract-Powder/dp/B000VRSR84/ref=sr_1_1?ie=UTF8&qid=1370539596&sr=8-1&keywords=pure+stevia+extract
2 sprigs of fresh mint
A splash of lemon juice
Make your watermelon ice cubes and place them in an ice tray. Put them in the freezer and allow them to set overnight. The following day, place 7 watermelon ice cubes, pomegranate juice, lemon juice, and Stevia powder(if using), into your blender and pulse until smooth. Add more pomegranate juice as needed, to get your motor running. Stop the motor and give it a little stir. Then proceed to add in your mint leaves and give it a few pulses. Don't overdo this, because you want to be able to see specks of green mint throughout your slushy. Repeat steps for another 8 ounce drink!
Note: This drink will begin to separate the longer it sits, so make sure to pour it into a glass and serve immediately!
Wednesday, May 15, 2013
Are you salivating, yet??? This picture pretty much speaks for itself. I'm no BBQ expert but all I know is that these ribs are tender and they just fall off the bone! I finally figured out that slow roasting it at a low temperature, is what really does the trick! I like to start my ribs off on the outside gas grill. I've realized that doing so, gives the ribs a nice crust...almost like giving them a good sear on the outside, before preparing them for slow roasting. This recipe is a must try for your next BBQ or family gathering!!
3 pound rack of baby back ribs, cleaned with membrane removed
my homemade BBQ sauce(http://eatnowcrylater.blogspot.com/2013/05/homemade-bbq-sauce.html)
You will also need:
2-3 onions, sliced into thick onion rings
Baking sheet lined with foil
Line some foil on a baking sheet to make clean up easy. Then, take some thick slices of onion and place them in the middle of the baking sheet. It will act like a "bed" for your ribs, plus you'll end up with some caramelized onions too.
Wash and pat dry your baby back ribs. Remove the membrane(watch the video below on how to do this). Coat both sides of your ribs with some olive oil. Add some salt, black pepper, garlic powder and paprika to both sides. Be generous with the paprika.
Cook your ribs on an outside burner, using indirect heat at 350 degrees, for 1 hour. This will give your ribs a nice looking crust and prepare them for their slow roast. Remove and place on baking sheet.
Preheat your oven to 225 degrees or 110 degrees celsius.
Put some BBQ sauce on the bone side of your ribs and then transfer them to your foil lined baking sheet. Next, with the meat side up, sauce them HEAVY with some BBQ sauce. Cover tightly with foil and cook for 4 1/2 hours. After 4 1/2 hours, REMOVE THE FOIL, drain the liquid from the baking sheet, and place it into a small saucepan on medium heat. Cook for a few minutes, just until the sauce thickens. Put the thickened sauce back on top of the ribs and continue to cook UNCOVERED for 1 more hour. Wait for it to cool down slightly before slicing.
Notes: If you use a bigger rack of baby back ribs(or St. Louis style), they will take longer to cook. You can try baking your ribs at a higher temp to reduce oven time as well. Use good judgement and allow yourself some extra time! :)
Summer is quickly approaching, which means more BBQ's, right?? I had the sudden craving for some spare ribs which also prompted me to come up with my own BBQ sauce. I AM SO HAPPY, I DID! I will never again, go back to store bought! My version is kid friendly so I don't put any spicy seasoning in it, at all, but if you like spicy(like I do), then I would highly recommend throwing in some chili powder/flakes, cayenne, Sriracha sauce, or even some chopped jalapenos into the mix! You are probably going to read through my list of ingredients and say to yourself, "HEY LADY, WHERE IS THE WORCESTERSHIRE SAUCE???" Sorry, folks but my recipe doesn't have it(nor need it)...plus, I think that my blend of hoisen sauce along with the concentrated tamarind pulp, give my BBQ sauce the perfect amount of tang and kick!