One of my favorite store bought ice creams when I was growing up was the orange creamsicle. I loved the vanilla inside the orange sherbet like shell. Whenever I see anything that sounds like this flavor, I have to try it. Here is a great smoothie recipe for this Creamsicle Day. Enjoy!
Today being National Pink Day, I will be sharing a Berry Smoothie recipe from redbookmag.com. It is very refreshing and pink in color. You can use whatever berry (strawberries, raspberries, blueberries, blackberries) you have in your freezer or find fresh.
This is a great twist on the mojito. Enjoy this Basil & Tea Mojito on National Iced Tea Day.
In a glass pitcher, squeeze lime juice and basil leaves. With a wooden spoon, thoroughly crush against side of pitcher, add lime rinds. Let tea bags steep in boiling water for approximately 15 minutes. Stir in honey until it dissolves. Pour honey tea and rum into pitcher and stir. Just before serving add tonic water and pour into ice-filled glasses. Garnish, if desired, with additional basil leaves.
2 Tbsp. + 1/3 c. extra-virgin olive oil
4 boneless, skinless chicken breast halves
Salt & Freshly ground black peppe
½ c. sliced almonds
¼ c. red wine vinegar
2 tsp. Honey
1 med. Shallot
6 oz. Loosely packed baby spinach leaves
8 oz. Strawberries, stemmed & quartered
3 oz crumbles blue cheese
Heat 2 tablespoons oil in a 12” skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 teaspoons salt and 1 teaspoon pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.
While the chicken cooks, toast the almonds in a dry 10” skillet over medium heat, stirring occasionally, until evenly brown, 3 to 5 minutes. Transfer to a plate to cool.
In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, ½ teaspoon salt and ½ teaspoon pepper. In large bowl, combine spinach, strawberries, blue cheese and almonds and toss with enough of the dressing to coat.
I love this Double Peanut Pie. It has the texture an taste similar to a pecan pie. I made a pie crust with coconut flour but you can use your favorite crust. Enjoy!
About 3 hours before serving or early in the day: Prepare pie crust and make decorative edge. Preheat oven to 350 degrees F.
In large bowl, with mixer at medium speed, beat eggs with honey, sugar, peanut butter & vanilla extract until smooth; stir in peanuts.
Place pie plate on oven rack; pour mixture into pie crust.
Bake pie 55 to 60 minutes until knife inserted 1 inch from edge of pie comes out clean. Cool on wire rack. Garnish with whipped cream.
Christmas Eve is here and it is also Eggnog Day. Today I will be doing a quick cleanup around the house, prepare my cranberry sauce for tomorrow, make some deviled eggs and enjoy some crackers & cheese ball. Hopefully my son will swing my today to pick up their presents. I think I will also watch a couple of Christmas movies like White Christmas & National Lampoon’s Christmas Vacation. What are your Christmas Eve traditions? If you enjoy eggnog you should give the following recipe a try. This recipe will make six 16 oz. servings or you can just half the recipe if there is only 2 or 3 of you. If you are lactose intolerant, substitute the milk & heavy cream with almond milk and coconut cream. The substitutions are placed in parenthesis. I also like my eggnog with a little kick so I add some spiced rum.
1 Tbsp. honey
1 quart whole milk (almond milk)
1 1/2 c. sugar (1 cup erythritol)
1 tsp. vanilla extract
2 cinnamon sticks
1 tsp. grated nutmeg
2 c. heavy cream (14 oz. can coconut cream)
8 large eggs
Green food coloring
6 oz. spiced rum
To temper this mixture so you don’t get scrambled eggs, take half a cup at time of the spiced milk and whisk it into the cream & egg mixture until the remaining milk mixture is completely incorporated.
Add a few drops of food coloring and the rum.