jetgame11-blog

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Luxuriously Thick Spicy Tomato Chutney

It is rare that I ever purchase chutney, tomato sauce or salsa, since they are very easy to prepare at home and much fresher with no undesirable ingredients besides. For instance, this thick and luscious spicy Indian tomato chutney is simply simmered for about 20 minutes, and it's so darn easy to make and totally worth the small effort putting it together. A bonus is that it keeps in a well-sealed jar in the refrigerator for at least a week and is made with staples you likely have on hand in your kitchen.

Next time I might just add some sun-dried tomatoes for some extra tangy and zesty flavor. I like a spicy chutney but feel free to adjust the spicing and number of chilies according to your own taste and tolerance for heat. I served this chutney up with some curried quinoa and wild rice savory cakes and some tortilla chips. This chutney will work with any savory calling for a tomato based chutney, and it's much like a thick tomato sauce or salsa, so consider this your go-to easy-to-prepare sauce or salsa for anything you want to add some extra zesty kick to with a delightful fresh tomato flavor.

Chutneys are the south Asian version of sauces. They are usually made with fruit or vegetables, often with sugar and vinegar, and simmered down for a thick consistency. They are essentially very similar to a salsa, though salsas are not necessary cooked and usually do not contain any sugar. Sugar is added to chutneys to balance the acidity of the vinegar, and I used a small amount of coconut sugar though you could use brown sugar instead.

Luxuriously Thick Spicy Tomato ChutneyRecipe by Lisa Turner Cuisine: Indian Published on June 13, 2018

Thick, luscious and spicy cooked chutney bursting with fresh tomato flavor

Print this recipe

Ingredients:

2 tablespoons olive oli

14 oz (400 mL)can diced tomatoes, no salt added, +

1 large or 2 small tomatoes, seeded and finely chopped

2 shallots, finely chopped

1 clove garlic, minced or crushed

1/2 inch fresh ginger, minced or grated

1 to 2 fresh red chilies, seeded and finely chopped

1 teaspoon Kashmiri chili powder

1 teaspoon garam masala

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne

1 1/2 teaspoons coconut sugar

1/2 teaspoon dried oregano

1 tablespoon rice vinegar

1 tablespoon champagne vinegar

1 teaspoon sea salt, or to taste

fresh cracked black pepper to taste

Instructions:

Heat the oil in a medium saucepan over medium heat. When hot, add the shallots and stir until they begin to brown. Toss in the garlic, ginger and chilies, and stir for another minute. Toss in the ground spices and stir for another 30 seconds.

Add the tomatoes, sugar and dried oregano, and simmer for 15 minutes until the sauce has a thick consistency, taking care to stir often.

Add the vinegars and salt and simmer for another 5 to 10 minutes, stirring often. Remove from heat, add the black pepper, and taste for seasoning. When it is cool, store in a well-sealed glass container in the refrigerator for at least a week.

Makes 2 cups

Other chutneys to enjoy from Lisa's Kitchen: Classic Tamarind Chutney Fresh Tomato Chutney Velvety South Indian Tomato Chutney Green Mango Coconut Chutney

On the top of the reading stack: Energy Balls: Improve Your Physical Performance, Mental Focus, Sleep, Mood, and More!

Source: https://foodandspice.blogspot.com/2018/06/luxuriously-thick-spicy-tomato-chutney.html

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Lemon Bundt Cake

Lemon Bundt Cake from Canadian Living Magazine. A perfect afternoon of reading magazines in English, baking a lemon bundt cake and a little taste of home.One of the things that I miss the most from home is being able to buy magazines in English. I’ve always loved them and we can occasionally get them at the PX, they are always a few weeks or months old.

Wes went to Canada for a conference and brought me a stack of magazines home. After being a single mom for a few weeks, a morning to myself with a cup of coffee and lots of current magazines was a delight.Not to mention that there was a new royal baby that week, so that made it even more exciting. I watched 10 hours of coverage for the Royal Wedding, my love for the Royals has reached a fever pitch. It was such a beautiful wedding.

I hadn’t realized how much I missed reading trashy magazines until I did it. I didn’t even know who some of the people in US Weekly were, it’s been that long. That’s never happened to me before. I’m usually well read in US Weekly and People.

I also loved that Wes brought me home a Canadian Living. We lived in Nova Scotia for a few years (Ava is our Canadian souvenir from our time there) and that magazine was one of my favorites. I’ve cooked so many things out of it through the years.

We had so many parties and dinners and more often than not a recipe came from that magazine.

Anyway, I was flipping through and found a recipe for Lemon Bundt Cake. Ava had asked me to make her a lemon cake a few days before that, and I had all of the ingredients so I made it for her. Not only did I have a lovely morning reading magazines, but then I had a lovely afternoon baking my daughter a cake.

The cake is light and bright, and we all loved it. I love a really citrusy cake, and this is it. Don’t forget to rub the lemon zest into the sugar, it releases the oils in the zest and brings out even more lemon goodness.

Brush generously with the glaze. Keep brushing until you’ve used it all. I promise it doesn’t make the cake soggy, it just keeps it nice and moist.

Print

Description

Lemon Bundt Cake from Canadian Living Magazine. A perfect afternoon of reading magazines in English, baking a lemon bundt cake and a little taste of home.

Ingredients

1 3/4 cups sugar

4 1/2 teaspoons lemon zest

1 cup butter, room temperature

4 eggs

1/3 cup lemon juice

2 3/4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

Lemon Glaze:

1 cup powdered sugar

2 Tablespoons lemon juice

1 Tablespoon water

Lemon Icing:

1 3/4 cups powdered sugar

3 Tablespoons lemon juice

Instructions

Preheat oven to 350°. Spray baking spray generously in a 10-cup Bundt pan.

Add sugar and lemon zest to a bowl of an electric mixer. Turn on low and let the oils rub into the sugar.

Add butter and beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add lemon juice.

In another bowl, whisk flour, baking powder, baking soda, and salt.

Stir dry ingredients into butter mixture, alternating with buttermilk, making 3 additions of flour and 2 of buttermilk.

Scrape batter into prepared pan, smoothing top. Bake until a cake tester comes out clean, about 40 to 45 minutes. Let cool in pan for 15 minutes, invert onto rack and transfer to cake plate.

In a microwaveable bowl, whisk together powdered sugar, lemon juice, and water. Microwave until warm, about 30 seconds. Brush over warm cake. Let cool completely.

To make the glaze, whisk sugar and lemon juice until smooth. Whisk in water 1/2 teaspoon at a time if necessary. Drizzle over cake at let set before serving.

Source: https://bakedbree.com/lemon-bundt-cake

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Lemon Cream Bars (paleo, grain free, refined sugar free)

*These Lemon Cream Bars are paleo friendly, grain free, and refined sugar free.

I’ve noticed ever since completing a whole30 earlier this year that grains and dairy are not kind to my body. They cause a lot of inflammation for me and so over the last few months I’ve moved over to a way of eating that focuses on a lot of fruits, vegetables, nuts, seeds, oils, meats, and such. Grains, dairy(aside from butter),and refined sugars are something that I have been avoiding and have been feeling remarkably better for it. In essence, the way I eat might be considered paleo, though I don’t really like to label it as a diet, just a way of eating tailored to my specific needs.

Naturally, I’ve made desserts work to fit my dietary lifestyle and want to share more of them with all of you! These lemon bars are something I’ve been making for years(I originally developed the for a diet specific website) and I think they’re every bit as good as a conventional lemon bar. They have a crisp, shortbread crust made with almond flour and are topped with a luscious lemon filling that is given a bit of extra creaminess with the addition of coconut cream(click HERE to see how I make it from scratch). Honey sweetens the filling, but you could substitute it with agave, if you preferred.

Eat these bars the day of or within the next day, if you can(not that it will be an issue)! The crust tends to get a bit to soft past two days in the fridge.

I topped my bars with clusters of frozen white currents, but they really don’t need a garnish at all. Or, if you don’t mind the added sugar, a dusting of powdered sugar just before serving would look lovely!

ITEMS USED TO MAKE THESE BARS:

                                                                                                          Lemon Cream Bars (paleo, grain free, refined sugar free)

Ingredients

FOR THE CRUST:

1½ cups Almond Flour

5 tablespoons Tapioca Flour

¼ tsp Salt

1½ tablespoons Honey

3½ tablespoons Grass-fed Butter, cold, cut into cubes

FOR THE FILLING:

4 Eggs

3 Egg Yolks

½ cup Honey

½ Cup fresh Lemon Juice

¼ Salt

4 tablespoons Grass-fed Butter, cut into small cubes

3 tablespoons Coconut Cream

Instructions

Preheat the oven to 350 degrees.

Line an 8x8" baking pan with parchment paper so that the paper goes all the way up the sides of the pan.

In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey and cubes of butter and process until smooth dough forms.

Press the dough evenly into the prepared baking pan.

Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.

While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, and salt until well combined. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.

As soon as the mixture boils, remove it from the heat. Continue to whisk constantly once the mixture is off the heat to help it cool down a bit and avoid curdling. Whisk in the coconut cream and pour the filling on top of the partially baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.

Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.

Will keep for 2-3 days.

3.2.2925

Recipe lightly adapted from a recipe I developed for My Natural Family a few years ago.

Source: https://www.thekitchenmccabe.com/2018/07/15/lemon-cream-bars-paleo-grain-free-refined-sugar-free/

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9 Things That Will Actually Help You Fall Asleep Faster

Sleep is one of the most fundamental needs we have as humans. Because sleep is so crucial to our wellbeing, everything starts to suffer when we aren’t getting enough of it! I have personally struggled with having difficulty falling asleep for many years now, and I know how hard it can be. I’ve tried a lot of tips and tactics over the years trying to solve my problems with falling asleep!

And while it hasn’t been easy, I’ve discovered some methods along the way that are definitely helpful. And since I know that sleep problems are pretty common, I thought it would be a good idea to share my sleep tips with you today! Below you’ll find 9 tips that will help you fall asleep quickly, as well as 3 tips for sleeping through the night and 4 tips for waking up. (After all, sleep problems aren’t limited to falling asleep!)

My hope is that these tips help you get the rest you need, regardless of what you happen to struggle with the most. And if you try one tip and it doesn’t work for you, try a different one next! You never know what’s going to work until it does. :-)

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1. Try “4-7-8 Breathing”

This breathing practice is based on pranayama, an ancient Indian practice meaning “regulation of breath.” It takes a little getting used to, but many people who use it say it helps them fall asleep within just a minute or two!

Start by inhaling for 4 seconds through your nose. Then hold your breath for 7 seconds, and exhale steadily through your mouth for 8 seconds. Repeat the cycle at least 3 more times for a total of 4 repetitions.

2. Recite Information

When I’m trying to fall asleep, I find it helpful to count backwards from 100. Something about this activity keeps my mind from running amok, but it isn’t so mentally taxing that it makes me feel more stressed. Reciting other information can be useful as well!

For instance, you can make it a bit more challenging by counting down from 99 by 3s (“99, 96, 93, 90…”) Or you can avoid numbers altogether and simply repeat a restful mantra instead.

3. Take A Warm Shower

Taking a warm shower or bath an hour before bed can help prepare your body for sleep. But it isn’t just the shower itself that makes you sleepy. It’s actually the temperature drop between the warm shower and the cooler air that does the trick! The temperature drop helps slow your metabolism, signaling to your body that it’s time to get ready for sleep.

4. Wear Socks To Sleep

I recently wrote a post about the benefits of wearing socks when you go to sleep. One of the potential benefits of wearing socks to bed is that it may help you fall asleep faster! Find out more by checking out the full post at the link below.

Related: This Is Why You Should Start Sleeping With Socks On

5. Use Lavender Essential Oil

Lavender essential oil is one of the best oils you can have on hand if you’re experiencing sleep problems. It can help you fall asleep, and even experience more restful sleep! In a 2005 study at Wesleyan University, sleep study participants who smelled lavender oil at intervals before going to sleep experienced a higher percentage of deep (or “slow-wave”) sleep than those in the control group.

There are several ways you can incorporate lavender oil into your pre-sleep routine. You can use it in a diffuser placed on your nightstand, or rub lavender oil directly onto the soles of your feet. You could also mix lavender oil with water and spritz it onto your pillow before you climb in bed!

6. Take An Epsom Salt Bath

There are few things more relaxing than a warm soak in the tub. It’s a great way to wind down before turning in for the night! And adding Epsom salt or magnesium flakes is an easy way to increase your magnesium intake. Magnesium plays a crucial role in hundreds of our bodily functions, so getting enough of it is vital! Read more about the benefits of magnesium at the link below.

Related: 3 Remarkable Benefits Of Magnesium You’re Missing Out On

7. Drink Banana Tea

Drinking warm milk before bed is a classic pre-sleep ritual. But you can get even more relaxing benefits from drinking a warm cup of banana tea instead! Get all the details about how banana tea works, plus how to make it, at the link below.

Related: How To Make Banana Tea For Insomnia

8. Listen To Sounds Or Music

For me personally, it’s really difficult (and sometimes next to impossible) for me to fall asleep in a completely silent environment. I just need some sort of noise going on or I’ll lie awake for hours! (Some people suspect there’s an evolutionary aspect to this quirk, since our ancestors would have found it easier to sleep if they heard the sounds of someone keeping watch through the night.)

As far as what you can listen to while you fall asleep, the list is virtually endless! Here are a few popular options:

Podcasts, like Sleep With Me

Audiobooks

Soothing music

ASMR videos or recordings

Guided meditations on YouTube

Sleep sounds

9. Do Something Active

If restless energy is keeping you awake, it can help to do something active around an hour before bedtime. Do some gentle yoga poses to feel more relaxed, or go for a short walk. You’ll be sleeping like a baby in no time!

3 Tips For Staying Asleep

1. Don’t Check The Clock

Worrying about what time it is or how long you have left to sleep is a surefire way to keep yourself awake. If you have a digital clock, point it away from your bed so you don’t keep staring at the time.

2. Keep The Room Dark

Invest in some blackout curtains if street lamps or other outdoor lights are keeping you awake. You can also use an eye mask to block out light, no matter where you’re sleeping!

3. Keep Sleep Sounds Going

If you rely on sleep sounds or white noise to fall asleep, it can be helpful to keep those sounds playing throughout the night. If they stop after just an hour or two, it could be enough to pull you out of sleep and keep you awake.

4 Tips For Waking Up

1. Wake Up Gradually

Waking up gradually can help you feel more rested when it’s time to get up, as opposed to getting roused out of a deep sleep. One way to wake up gradually is to program an alarm that will start playing soft white noise about 45 minutes before you need to get up. The soft noise will trigger a more gradual awakening, and you’ll feel more well-rested when your “real” alarm goes off.

Another option is to use a daylight alarm, which gradually turns on a bright, sun-like light when it’s time for you to wake up. My daughter-in-law Kaitlyn uses the Philips Wake-Up Light and raves about how much she loves it. (They also offer a less expensive version here.)

2. Don’t Snooze

Once your alarm goes off, your REM cycle is pretty much over. So hitting the Snooze button and going back to sleep won’t give you the benefits of another sleep cycle. It will just make you sleepier, so resist the urge to hit that Snooze button!

3. Be Consistent

Make it a goal to wake up at the same time every day. It can be hard, but being consistent about waking up makes it much easier to get out of bed when your alarm goes off.

4. Make It Easy

Make your morning routine as easy as possible for yourself! Set out your outfit the night before, set up the coffee maker, and set everything you need to take with you by the front door. You’ll find it much easier to get out of bed if your morning routine is quick and easy!

What’s your best tip for getting a good night’s sleep?

Source: https://www.onegoodthingbyjillee.com/9-ways-to-fall-asleep-faster/

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What is Biodynamic farming?

Home › Healthy Kids › What is Biodynamic farming?

This post may contain affiliate links. Please read my disclosure.

As many of you know, I’m passionate about organic, healthy, whole foods and avoiding all of the processed stuff on most grocery store shelves. But recently, I’ve been learning more and more about biodynamic farming which has been prevalent in Europe but is now slowly making its way to the US! When I first started reading about it, I had so many questions. So I thought I’d create this post to help break down what biodynamic farming is, and why it’s important!

So what is biodynamic farming?

Biodynamic farming is regenerative farming and consists of 10 principles. They are:

Regular Crop Rotation: Biodynamic farms are polycultures – using multiple species of plants. Annual crop rotation reduces disease, helps maintain soil fertility and reduces erosion.

Herbal Sprays: No chemical fertilizers which ensures a pesticide and chemical free product, but also supports biodiversity out on the farm.

No GMOs or growth promoters/hormones: Instead, Biodynamics works with nature, not against it.

Natural Compost Only: No chemical fertilizers. Instead, natural compost is made on the farm and applied to enhance the soil life. 

Surrounding Ecosystem: The surrounding wetlands, grasslands and forest are all considered an integral part of a Biodynamic farm. This brings awareness to the impact the farm has on the ecosystem around it.

10% Biodiversity: 10% of the land on Biodynamic farms is reserved for biodiversity to help nurture the health of the surrounding ecosystems.

No pesticides: Encourages natural prey-predator biodiversity on the farm.

Low Till: Minimizing the tilling that goes on during farming increases the biodiversity in the soil and also helps to reduce carbon emissions.

Cover cropping: Cover crops like rye and vetch are used to add nutrients to the soil, create more biodiversity, eliminate fertilizer use, & reduce soil erosion.

Help reverse climate change: Plants draw in carbon dioxide from the atmosphere sequestering it into the soil. This improves the soil quality and creates a healthier planet that our kids will inherit.

Biodynamic vs. Organic: What is the Difference?

Biodynamic farming is often referred to as organic plus, because it takes organic practices and goes a step further. Here are some more details:

The international biodynamic certifying group, Demeter, was established in Europe in 1928, and in the United States in 1985, while the National Organic Program (NOP) was established in the United States in 2002. NOP is crop-focused and allows for a designated section of a farm to be certified. Biodynamic® certification, on the other hand, is farm-focused. It requires that the entire farm be certified using NOP standards as a baseline, and then takes that a step further by requiring additional standards be met before certification is awarded. Biodynamic farms are built to integrate every living organism within the system, including all plants, livestock and farmers, creating a closed-loop system of farming. It aspires to transform and maximize the health and vitality of the farm’s every aspect, and to improve the way we farm through an ongoing relationship with Nature. (source: White Leaf Provisions)

What are some of the best biodynamic products in the US?

To be honest, I have struggled to find pre-made biodynamic products in the US. There are plenty of organic products, but biodynamic is still rare! But if you are a parent and have little ones, I’d highly recommend White Leaf Provision’s fruit and veggie purees. Three of their pouches have less than 8g sugar and are a great way to sneak extra nutrients into your kids’ diets! Both of my kids absolutely devour them every time. The pouches I love are:

WLP – Carrot, Sweet Potato, Pea, 3g Sugar

WLP – Apple, Sweet Potato, Beet, 8g Sugar

WLP – Mango, Carrot, Banana, Pear, 8g Sugar

If you’re looking for additional baby food pouches options, this post outlines the healthiest baby food pouches on the market. They are all organic, but WLP is the only one that is biodynamic!

In general, I love the motto of biodynamic farming, which is all about producing healthy, pure food that is farmed in a way that helps to heal the Earth and sustain it for the long run. It’s a practice that makes me feel like I’m supporting a movement every time I purchase a bio-dynamically farmed food!

Source: https://pickyeaterblog.com/what-is-biodynamic-farming/

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Jalapeno Popper Baked Chicken Breasts

Jalapeno Popper Baked Chicken Breasts – Juicy baked chicken breasts topped with cream cheese, jalapenos, more cheese, and bacon! An easy low-carb chicken dinner cooked to a delicious perfection. KIDS LOVE IT! 

JALAPENO POPPER BAKED CHICKEN BREASTS

Jalapeno Popper Chicken is a Keto-friendly recipe that comes together in just around 35 (ish) minutes. A delicious take on our favorite bar food of Jalapeno Poppers, this chicken is full of those same creamy and textured flavors. 😍 

Reminiscent of that crazy popular Baked Crack Chicken recipe, this is basically where two awesome recipes merge into one to become one very unforgettable dish. 🤟 

HOW TO MAKE JALAPENO POPPER BAKED CHICKEN

In a nutshell, we are going to deconstruct our jalapeño poppers and layer all those ingredients on top of chicken breasts. Then, bake. And, that’s it. 👊 

But here’s a more detailed explanation:

Start with frying the bacon until crispy. 

Remove bacon from skillet.

Keep bacon grease in the skillet and add the chicken breasts; cook chicken for 2 minutes per side, or just until browned.

Transfer chicken breasts to a baking dish.

Return skillet to heat and add the cream cheese; cook for 1 minute or until JUST creamy. NOT runny, m’kay? 

Add dollops of the cream cheese on top of each chicken breast.

Remove the seeds from the jalapeño peppers (keep the seeds if you LOVE the heat), cut the peppers into strips, and arrange them over the cream cheese.

Top with shredded cheese and bake.  

Remove from oven and serve. 

Loaded with the flavors from your beloved appetizer, this family favorite recipe is a quick and VERY easy way to serve up chicken breasts. With all the ingredients evenly distributed, every bite is filled with a bit of crunch and a lot of creaminess.

CAN I USE CHICKEN THIGHS?

Absolutely, but you’ll have to adjust the cooking time. If using bone-in chicken thighs, those will need a bit more time in the oven. Use an Instant Read Meat Thermometer to check for doneness. Chicken is done at 165˚F.

HOW TO MAKE AHEAD JALAPENO POPPER CHICKEN

Assemble everything inside the baking dish and cover with plastic wrap and aluminum foil; refrigerate for up to 1 day ahead.

Remove wrap and foil; bake as directed in the recipe.

WHAT TO SERVE WITH JALAPENO POPPER CHICKEN

Never underestimate the power of a simple Asparagus Salad and/or a side of summery Tomato Soup! Either of these two are great with this chicken breasts recipe.

SUBSTITUTES

If full-fat cream cheese and shredded cheese is not your forté, this chicken recipe is just as good if you use fat-free cream cheese and fat-free shredded cheese. Been there, loved that. 

Also, yes, turkey bacon works just as well. My other half is on a Keto-kick (and I’ve always been on a Low-Carb kick) so this recipe works perfectly for us, but I can completely understand for those that are afraid of all the fat in cream and cheese. Bacon, too. 

MORE LOW CARB AND KETO CHICKEN BREASTS RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Jalapeno Popper Baked Chicken Breasts

Juicy baked chicken breasts topped with cream cheese, jalapenos, more cheese, and bacon! 

Course: Dinner

Cuisine: American/Southern, American/Southwest

Keyword: bacon, baked chicken breast recipes, chicken breasts, jalapeno peppers, jalapeno popper chicken, keto chicken recipes, keto dinner idea, low carb chicken, low carb recipe

Servings: 4 serves

Calories: 600 kcal

Ingredients

4 slices thick cut bacon, diced

1 tablespoon vegetable oil

1 tablespoon butter

4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness

salt and fresh ground pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon smoked or sweet paprika

6 ounces cream cheese

4 to 5 jalapeño peppers, seeded and cut into long strips

4 ounces shredded white and yellow cheddar cheese

chopped fresh parsley, for garnish

Instructions

Preheat oven to 400˚F.

Lightly grease a 9x13 baking dish with cooking spray; set aside.

Add diced bacon to a large skillet and cook until crispy over medium-high heat.

Remove bacon from skillet and set aside.

Return skillet to heat and add vegetable oil to the remaining bacon grease.

Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.

Add chicken breasts to the hot oil (you may have to cook the chicken in batches if skillet isn't big enougand cook chicken breasts for 2 minutes, or until golden brown.

Flip the chicken breasts, add butter, and continue to cook for 2 more minutes.

Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.

Return skillet to heat and add in the cream cheese; cook for 1 minute, or until smooth and creamy.

Add dollops of the cream cheese over the chicken breasts in the baking dish.

Take half of the bacon and add on top of the cream cheese.

Arrange strips of jalapeño peppers over the bacon and cream cheese.

Top with shredded cheese.

Bake, uncovered, for 17 to 19 minutes, or until chicken is cooked through and cheese is melted and lightly browned.

Remove from oven and let stand 5 minutes.

Garnish with remaining diced bacon and fresh parsley.

Serve.

Recipe Notes

WW FREESTYLE POINTS: 14

REDUCE your FREESTYLE POINTS DOWN TO 8-points by using low fat cheddar and light cream cheese. 

NET CARBS: 3 grams

HOW TO MAKE AHEAD

Assemble everything inside the baking dish and cover with plastic wrap and aluminum foil; refrigerate for up to 1 day ahead. Remove wrap and foil; bake as directed in the recipe.

Nutrition Facts

Jalapeno Popper Baked Chicken Breasts

Amount Per Serving

Calories 600 Calories from Fat 432

% Daily Value*

Total Fat 48g 74%

Saturated Fat 24g 120%

Cholesterol 180mg 60%

Sodium 708mg 30%

Potassium 612mg 17%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 38g 76%

Vitamin A 25.3%

Vitamin C 21.8%

Calcium 25.2%

Iron 5.4%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://diethood.com/jalapeno-popper-baked-chicken-breasts/

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Something's Hatched in Somerset!

One of the perks I have always enjoyed as a food blogger is the opportunity I have from time to time to try new things. I probably get offers every day.  I only take a fraction of them because I really want my blog to be about the best things and I don't want it to be a huge advertisement for other things. I am really put off when I visit recipe blogs and then have to fight my way through layers of advertisements to get to the actual recipe.  Most times I give up. 

I have always  want my blog to be all about food, prepping and eating food, sharing, and the best things life has to offer us in that respect! ( And of course my experiences here in the UK!)  That's why when I was contacted and asked would I like to taste and tell you about the Wyke Farms Cheaster Egg, I jumped at the chance.  

Britain is well known for its Cheddar cheese and some of the best cheddar comes from Somerset and from Wyke Farms with its Award winning cheddars!  I was intrigued, so I said, yes, I would love to try one, and then I forgot about it.  I have a brain like a sieve sometimes. 

I was really surprised when I got this package in the post a week or so ago.  I had forgotten all about it.  It was well packed and refrigerated and I was delighted when I got inside the box and saw what it was! Behold, from the depths of Somerset, the cheese-lovers Easter dream alternative to chocolate! 

The original Cheaster Egg!  From Wyke Farms.  Presented in a cute cow mug with udders to hold it up.  Seriously cute!! 

The egg itself is quite large, weighing 250g (about 8 ounces) and is enclosed in a purple wax coating which is very easy to remove for consumption.

Cheaster® Egg is a trademarked and global patent-pending concept of Wyke Farms.

Crafted using the finest Somerset Mature Cheddar, the unique design means each Cheaster® Egg has its own coloured Mature Cheddar Yolk.  Very egg-citing!

Containing both original and coloured Wyke Farms Somerset mature cheddar, its very attractive when sliced open and I have to say, this is one very delicious cheddar cheese!   Todd and I were both smacking our lips with delight.  Todd is a real cheddar man and I confess to having a real affection for a good cheddar myself.  This was really, really, REALLY  good, and what a perfectly unique and wonderful way to wish the cheddar lovers in your family a Happy Easter.  In my opinion this blows chocolate eggs out of the water!

You can find out more about the Cheaster® egg and about how to get one or two of your own by visiting the Wyke Farm's Website.  

The Wyke family has been following farming traditions in the heart of Somerset for generations. With its mild climate and lush, green pastures for grazing, it’s the best place to make Cheddar. Farming and making cheddar is quite simply a way of life for them, and it shows in the quality of their cheese. 

Note - although I was sent product free of charge for review, I was not paid for nor required to write a positive review in exchange.  Any opinions are my own.

Source: https://theenglishkitchen.blogspot.com/2019/04/somethings-hatched-in-somerset.html

[jetgame11-blog]

Healthy Shamrock Shake (Dairy-free!)

This healthy Shamrock Shake is bright green with a sweet and minty flavor. I love that this version is naturally-sweetened with fruit (not banana!) and gets its vibrant hue from spinach, instead of food dye.

What’s really in a Shamrock Shake?

Did you know there are 54 ingredients in the shamrock shake from McDonald’s? These ingredients include artificial dyes and preservatives, along with high fructose corn syrup, and a medium-sized drink will run you 660 calories. (Which is more than a Big Mac!)

How to make a healthy Shamrock Shake

Luckily, it’s pretty easy to make a healthy Shamrock Shake at home. This version gets its green hue naturally, thanks to a handful of fresh spinach (which you can’t taste!) and a touch of avocado, which makes it ultra-creamy.

Paired with naturally sweet and fiber-rich dates, plus a splash of pure peppermint extract, this shake tastes as wonderful as it will make you feel. The dates add a nice, neutral flavor to this drink, unlike a smoothie that is sweetened with banana, but if you don’t have a blender that can break them down, try using a splash of pure maple syrup for sweetness instead. (In that case, you could add some frozen cauliflower to thicken up the drink instead– you can’t taste that in smoothies, either!)

Healthy Shamrock Shake Recipe

To make this healthy shake thick & frosty like the original drive-through version, I recommend blending the first 5 ingredients together first, until the dates are totally broken down. Then add some ice and blend again until you achieve an ice-cream-like texture!

What I love about making smoothies at home like this one is that YOU are in control of the final flavor. If you want it sweeter, add another date! Or more peppermint flavor? Add an extra drop of the peppermint oil. Feel free to keep adjusting until it’s perfect for you.

Healthy Shamrock Shake (Dairy-free!)

This HEALTHY SHAMROCK SHAKE recipe is a delicious way to make a minty green milkshake at home. Dairy-free and naturally-sweetened with fruit. (No bananas!)

3/4 cup almond milk (or water)

1/4 avocado , pitted

1 handful fresh baby spinach

1/4 teaspoon pure peppermint extract

5 Medjool dates , pitted

1 to 2 large handfuls of ice

Combine the almond milk, avocado, spinach, peppermint extract, and dates and blend until smooth. Taste and adjust the any flavoring as needed, but keep in mind that the flavor will be diluted slightly when you add the ice in the next step.

Add the ice and blend again, until the smoothie is as thick as you'd like. Serve right away.

Per Serving: Calories: 412, Fat: 7g, Carbohydrates: 94g, Fiber: 11g, Protein: 3g

Recipe Notes:

If your blender doesn’t handle dates well, try using 1 to 2 tablespoons of pure maple syrup instead.

If you can’t have avocado, leave it out and add a spoonful of nut butter for extra creaminess.

Since the flavor of peppermint extracts vary, you may want to start off with just 1/8 teaspoon, and add more to taste. They can be very potent!

You can make this shake sugar-free by omitting the dates and using stevia, to taste.

—

Reader Feedback: Are you a fan of minty milkshakes? Mint chocolate ice cream used to be my very favorite, so this shake is right up my alley. (Especially with a few dark chocolate chips blended in!)

Source: https://detoxinista.com/healthy-shamrock-shake-vegan-paleo/

[jetgame11-blog]

Charleston Wine + Food Festival Dates, Chefs And More Announced

The South’s elite chefs* gather annually at the Charleston Wine + Food Festival, where the bourbon flows freely and barbecue smoke wafts over the ever-charming city. We’re somewhat biased, given Food Republic’s annual media sponsorship of events like last year’s Harlem and Hominy Brunch and N. Chas Night Bazaar, but this fest stands out due to the programming, location and a certain je ne sais quoi.

And now it’s time to plan for next year’s Charleston Wine + Food Festival, which will take place March 6-10, 2019. Organizers have just announced a preliminary list of participating chefs including Gavin Kaysen, Jeremiah Bacon, Mike Lata, Michelle Weaver, Vivian Howard, Seamus Mullen, Maneet Chauhan, Steven D. Greene, David and Anna Posey, Nina Compton, Jody Williams and Rita Sodi, and Vishwesh Bhatt.

Programming will be revealed later this month, but two initiatives of note for 2019 are a celebration of International Women’s Day and a focus on wellness. Beyond that, it’s worth paying attention to coming announcements as individually ticketed events for special dinners, cooking classes and regional excursions sell out quickly. Tickets go on sale August 29 at the Charleston Wine + Food Festival website.

“One thing that makes Charleston Wine + Food unique compared to other wine and food festivals, is that we reprogram 85% of our schedule year after year,” says Gillian Zettler, Charleston Wine + Food Festival Executive Director. “There are a few differences that I think you will notice on the 2019 schedule compared to past festivals, including an expanded wellness event series, excursions that offer guests exclusive + unique culinary storytelling experiences with a sense of place, and a renewed focus on diversifying our talent line-up.”

Check out our podcast from the 2018 fest featuring interviews with Mashama Bailey, Linton Hopkins, Maneet Chauhan and Katie Button.

* Indeed, many of the South’s best-known chefs make the annual trip to Charleston for the festival, but as you can see above, it attracts many star chefs from New York City, Chicago and elsewhere. 

Source: http://www.foodrepublic.com/2018/08/21/charleston-wine-food-festival-dates-announced/

[jetgame11-blog]

November Menu - Menu Plan Monthly

Hi everyone!!!! 🍁🍂 Fall is finally here in North Texas and the temperature is continuing to drop each week. I'm so glad summer is finally behind us. Today I have my November Menu Plan for you. I have also included my Thanksgiving Menu and a few meals I will be making using holiday leftovers, so all in all November looks like a delicious month. Any recipe noted with New are the recipes I plan to make and will post in the near future. I hope y'all find something you like. ❤ November Menu 

Homemade Hamburger Helper & Oven Roasted Broccoli

Pork Caldo (Pork & Vegetable Soup) & Flour Tortillas 

Red Beans & Rice with Smoked Sausage & Hot Water Cornbread 

Not Your Mama's Meatloaf, Mashed Potatoes & Steamed Carrots

Easy Peasy Chicken Legs, Skillet Mac & Cheese & Ambrosia Fruit Salad

No Peek Chicken & Rice New Bread Machine Bread 

Skillet Sausage & Potatoes, Garden Salad & Freezer Rolls 

Friendship Casserole & Cucumber Tomato Salad

Quick Teriyaki Chicken Rice Bowls & Broccoli  

Slow Cooker Pinto Beans & Ham & Hoe Cakes

Pepperoni & Supreme Pizza (DIY Frozen Pizza)

Hot Italian Sandwiches & Fresh Fruit 

Comfort Meatballs, Mashed Potatoes & Peas & Carrots  

Holy Moly Chicken, Potato Packets & Cesar Salad

Grilled Balsamic Rib Eye's, Grilled Veggie Packets & Black Bean & Corn Salad 

Trisha's Oven Baked Pork Chops & Brown Rice, Skillet Corn & Butter Biscuits

Churro French Toast, Maple Sausage & Eggs (Breakfast for Dinner)

Garden Harvest Chicken Stew & Amish Sour Cream Cornbread 

Garlic Butter Steak Bites, Baked Potatoes & Skillet Green Beans & Squash

Barbecue Chicken & Bacon Pizza  (Friday Night - Pizza Night)

Crock Pot Pork Roast with Gravy & Potatoes, Carrots & Green Beans

Pasta Carbonara (Whole Grain Pasta) & Caesar Salad

Beef & Bean Taco Cups & Sopa de Conchas 

Spaghetti Lasagna , Olive Garden House Salad & Bread Sticks

Thanksgiving Menu:  Brown Bag Turkey, Slow Cooker Ham, Mashed Potatoes, Baked Mac & Cheese, Turkey Pan Gravy, Cornbread Dressing Sweet Potato Casserole , Sweet & Sour Green Beans, Cranberry Sauce, Cake Mix Dinner Rolls , Cranberry Congealed Salad,  Caramel Pumpkin Cheesecake, Mini Honey Pecan Pies Meals using Holiday Leftovers:      25. Creamed Turkey, Fresh Steamed Green Beans & Rolls      26. Turkey & Dressing Roll Up's , Sweet & Sour Green Beans & Rolls     27. Autumn Chopped Turkey Salad & Cranberry Christmas Cake     28. Northern Beans and Ham & Cornbread      29. Ham Fried Rice & Vegetable Egg Rolls & Pumpkin Pie Cake

Join the Mommy's Kitchen Free Email Subscription and you'll receive an email each time, I add a new recipe or post to Mommy's Kitchen. As a subscriber you'll also receive a monthly issue of "My Texas Table" newsletter packed with all the latest recipes, menu plans, special features, seasonal recipes, canning, gardening, holiday recipes and DIY projects!

Source: https://www.mommyskitchen.net/2018/11/november-menu-menu-plan-monthly.html

[jetgame11-blog]

Apple Cake with Caramel Frosting

September 3, 2018

Apple, cinnamon & caramel come together for the perfect fall treat. This moist apple cake with caramel frosting is filled with warm, comforting flavors and makes for the perfect dessert.

Today we’re embracing fall and making the perfect apple cake recipe. I’m not quite ready for pumpkin recipes yet – I’m definitely ready for some caramel apple goodness. And that’s exactly what we’re making.

This apple cake with caramel frosting combines 3 of my favorite fall flavors – fresh apples, warm cinnamon, and a little salted caramel. The apple cake is moist, flavorful, and filled with little bites of apple. Then it’s topped with a sweet caramel frosting that takes this fall treat to the next level.

Apple Cake Recipe

What you’ll love about this apple cake is that it’s oh so moist and packed with flavor. It’s a little denser in texture to support the chunks of apple, and the crumb is tender and soft. The amazing texture is because we’re using oil to keep the crumb soft, eggs for tenderness, and a little sour cream for moisture. Then the cake is filled with sooooo much flavor thanks to the brown sugar, vanilla extract, cinnamon and apples.

What Kind of Apples for Apple Cake?

For this apple cake – I definitely recommend using a tart baking apple, such as Granny Smith. The apple will sweeten as it bakes and the flavor will mellow. For this recipe it’s really important to cut the apple into very small pieces, otherwise, the cake can kind of fall apart when you go to cut into it.

How to Make Caramel Frosting

Ok – let’s talk about this caramel frosting. It’s sweet, it’s delicious, and it’s perfect if you’re the type of person who could eat caramel sauce out of the jar. Here’s what to do:

In a saucepan over low-medium heat, melt the butter.

Add in the brown sugar and cream. Melt everything together while whisking gently.

After it’s melted, bring to a gentle boil for 3 minutes while whisking.

Remove the pan from the heat, and pour the mixture into a large bowl. Cool for at least 15 minutes.

Add in the vanilla extract & salt.

Then beat in the powdered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream until the desired consistency & sweetness is reached.

I love the salty sweetness of the caramel frosting – but it’s definitely sweet. So you won’t need a really thick layer on the cake. But if frosting isn’t really your thing at all, this cake is super delicious on its own or with a scoop of ice cream.

This apple cake with caramel frosting is such a delicious fall treat. The combo of apples, cinnamon & delicious caramel combines 3 of my favorite flavors into one delicious cake. And if you’re looking for an apple treat for fall – then this apple cake with caramel frosting is definitely your recipe!

Apple Cake with Caramel Frosting

Yield: 15 pieces

Apple Cake with Caramel Frosting

Total Time: 90 minutes (including cooling)

Prep Time: 30 minutes

Cook Time: 30 minutes

Apple, cinnamon & caramel come together for the perfect fall treat. This moist apple cake with caramel frosting is filled with warm, comforting flavors and makes for the perfect dessert

Ingredients:

Apple Cake

2 1/4 cups all-purpose flour

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

3/4 teaspoon baking soda

1/2 cup vegetable oil

3/4 cup white sugar

1/2 cup brown sugar

3 large eggs

2 teaspoons vanilla extract

1/3 cup sour cream

2 cups chopped apples, peel first then cut into very small pieces

Caramel Frosting

1/2 cup unsalted butter

1 cup packed brown sugar

6 tablespoons cream, divided

2 teaspoons vanilla extract

1/2 teaspoon salt (use 1/4 teaspoon if you prefer a less salted caramel flavor)

2-3 cups powdered sugar

Directions:

Apple Cake

Preheat the oven to 350F degrees. Grease and flour a 9×13 inch cake pan.

In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda & salt.

In a large bowl beat together the oil, sugars, eggs & vanilla extract until no lumps remain. Then beat in the sour cream.

With the mixer on low speed, beat the flour mixture into the wet ingredients about 1/2 at a time. Turn down the mixer and scrape down the sides of the bowl as necessary.

Carefully fold in the chopped apple using a rubber spatula or wooden spoon.

Pour the batter into the prepared pan and bake for 28-34 minutes, or until an inserted toothpick comes out clean.

Cool fully before frosting

Caramel Frosting

In a medium saucepan over low-medium heat, melt the butter.

Add in the brown sugar and 1/4 cup (4 tablespoons) cream.

Melt everything together while whisking.

Bring the mixture to a gentle boil for 3 minutes while whisking constantly.

Remove from the heat and pour the mixture into a heatproof bowl.

Cool for 15 minutes.

Add in the vanilla extract & salt. Then beat in the powdered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream until the desired sweetness & consistency is reached.

Frost the cooled cake and slice into pieces.

All images and text ©Fiona Dowling for Oh Sweet Basil.

If you love cinnamon & apples – then try these apple cheesecake bars. They have a delicious apple blondie base, creamy cheesecake, and apple pie topping. 

This moist apple bread is filled with brown sugar, spices & tons of apple pieces. Then it’s topped with cream cheese glaze for the perfect apple treat. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

About the author

Fiona Dowling

Hi! My name's Fiona and I love to bake and blog. I share homemade, mainly from scratch recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

Source: https://ohsweetbasil.com/apple-cake-with-caramel-frosting-recipe/

[jetgame11-blog]

Sparkling Pomegranate Mimosas

This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine. A seasonal twist on the classic mimosas, pomegranate juice and sparkling wine come together to create the perfect brunch cocktail recipe.

During the hectic holiday months, brunch is one of my favorite ways to entertain friends and family. Casual, affordable and way less pressure than an evening affair, there is something so wonderful about inviting those you love over for brunch. 

Of course, you can’t talk brunch without talking mimosas so I decided to create a seasonal version made with pomegranate juice. The best part about serving these festive mimosas is that you don’t have to worry about stocking a full bar or shopping for pricy bottles of wine.

In fact, there’s no need to splurge on expensive Champagne for this brunch cocktail. While you’re shopping for your favorite brunch eats at your local Meijer, pick up any bottle of affordable dry sparkling wine such as Prosecco or Cava.

Your ultimate one stop shop for the holidays, Meijer has everything you need from holiday recipes to decor to entertaining to gift ideas and more. I don’t know about you but I’m dying to try the vegan cinnamon rolls in Meijer’s Holiday Guide!

There is just something so festive and fun about a fizzy cocktail with floating pomegranate seeds. You can break down a whole pomegranate or pick them up already seeded. Meijer has either option for you depending on preference.

What cocktails do you love to serve at brunch? I’d love to hear from you!

No forks required.

A seasonal twist on the classic mimosas, pomegranate juice and sparkling wine come together to create the perfect brunch cocktail recipe. 

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg *fill:#fff]]> Print Pin Rate

Course: Drink

Cuisine: American

Keyword: alcohol, mimosas, prosecco

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 8

Calories: 88kcal

Author: Liz DellaCroce

Ingredients

1/2 cup pomegranate juice

1 bottle dry sparkling wine chilled (such as Prosecco or Cava)

1/2 cup pomegranate seeds optional garnish

Nutrition Facts

Sparkling Pomegranate Mimosas

Amount Per Serving (1 glass)

Calories 88

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 8mg 0%

Potassium 139mg 4%

Total Carbohydrates 5g 2%

Dietary Fiber 0g 0%

Sugars 4g

Protein 0g 0%

Vitamin C 1.3%

Calcium 1%

Iron 2.3%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: I am honored to be a brand ambassador for Meijer. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own. Photography by Alejandro Photography.

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Source: https://thelemonbowl.com/prosecco-pomegranate-mimosas/

[jetgame11-blog]

Grand Marnier French Toast #BrunchWeek

This is the sort of quick and easy brunch recipe that looks and sounds incredibly fancy, but comes together fast! Grand Marnier French Toast is perfect for a special holiday or just because! 

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

What happens when you want to dive into a plate of childhood nostalgia smothered in maple syrup and powdered sugar, but also want the fun of ‘adulting’ at brunch? Pretty much an excuse to add some liquor.

In this case, just that.  I wanted a thick perfect slice of Fench toast and the feeling of a perfect Sunday brunch, mimosas and all. So I grabbed the Grand Marnier and made a theme of it.

French toast is best with really eggy bread. Think challah or brioche. Something that already is loaded with flavor. Slice it and let it sit in the air for a few hours before making, so the semi-stale bread absorbs more liquid without falling apart on you.

By the time the gang is all over for brunch, this Grand Marnier French toast comes together quick! I cheat and keep my oven on 200 degrees F with an oven-safe dish in there so that I can pop slices in, and keep them hot and fresh, while I chat and toast all of them.

So, ready for some more brunch week awesomeness? Maybe a little weekend hurrah? This recipe is fast, fancy and perfect for a Mother’s Day Brunch, or a Tuesday stay-cation, and everything in between.

Now, onto the #BrunchWeek goodies… (Psst, did you see my other Brunch Week post? The Chocolate Chip Pecan Cinnamon Rolls make the Dough Boy jump for joy)

See this post for the full list of swag!

a Rafflecopter giveaway

Grand Marnier French Toast

Ingredients

1 loaf challah bread, sliced 1" thick (Brioche is also a great bread for this)

3 eggs, beaten

1/2 cup heavy cream

1 teas orange juice

2 teas orange zest

1 tbs grand marnier liquor (or orange flavored liquor)

1 teas vanilla extract

1/4 cup sugar

butter for melting

Maple syrup, powdered sugar, and additional orange wedges or slices for garnish

Preparation

Preheat the oven to 200 degrees F.

Beat the eggs, heavy cream, orange juice, zest, grand marnier liquor, vanilla, and sugar together in a large bowl until everything is well combined and starting to foam a bit.

Preheat a large griddle or skillet over medium-high heat.

Add a pat of butter to coat pan, keeping more on hand as needed.

Soak the challah slices in the egg mixture, flipping to coat evenly on either side.

Place the egg soaked challah onto the hot cook surface and toast until golden.

Flip and toast the remaining site until golden.

Keep the toasted pieces warmed in the oven as you work through all of the slices.

Serve with softened butter, warmed maple syrup and a generous sprinkle of powedered sugar.

Adapted From

Use an orange emulsion instead of orange juice in this recipe to double down on the orange flavor!

3.1

https://passthesushi.com/grand-marnier-french-toast-brunchweek/

�©Pass The Sushi!. All Rights Reserved.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:

Artichoke Bruschetta from Daily Dish Recipes

Artichoke and Sun-Dried Tomato Spread from Family Around the Table

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

Source: https://passthesushi.com/grand-marnier-french-toast-brunchweek/

[jetgame11-blog]

Chasing CHUUKA, Pyrmont

CHUUKA is the newest signature restaurant from The Star. It is located in the historical building on Jones Bay Wharf that formerly housed Flying Fish. It is a contemporary Chinese restaurant joining the forces of Sokyo's Chase Kojima and Melbourne's Lee Ho Hok's Victor Liong.

The raw bar serves up dishes like sashimi with Chinese condiments while other dishes include chawanmushi with foie gras and blue swimmer crab or Chase's yuzu fried chicken. Desserts are also a highlight with their frozen yogurt service for two as a drawcard.

CHUUKA is the first outpost of the Star and retains the same vibe as The Star albeit in a sophisticated style of setting thanks to the heritage building. The cuisine is described as Chinese using Japanese ingredients and technique. Chase says "I wanted to do a Chinese restaurant. Sokyo is Japanese and CHUUKA is Chinese."

Chuuka or Chūka is the name for Chinese cuisine in Japan that has been modified over the years to suit the Japanese palate. Chase partnered up with chef Victor Liong of Lee Ho Fook in Melbourne. There are paintings of koi fish to represent Chase and the dragon to represent Victor by local tattoo artist Deepak Munsami.

There's still the bar section outside with its own separate menu although on this cold and wet winter's evening people are dining inside. Inside they've kept the raw bar with sushi chefs preparing the raw offerings and the menu features a CHUUKA roe service with trout roe, sea urchin roe and Siberian caviar.

It is early days yet so the service although very friendly does have gaps in knowledge (eg mistaking kingfish for sea urchin). Also the valet service and parking is gone so if you are dining there you will have to park across the road or get let off in your Uber and walk the length of the wharf rather than drop your keys (high heel warning!).

Ni and Ichi $17 each

The cocktail menu references the five Chinese Elements: Wood, Fire, Earth, Metal and Water. Our cocktails are the Ichi and Ni, the Ichi a riff on the Aperol spritz. It's slightly sweeter with apricot brandy and nashi soda paired with Aperol. The Ni is a creamy Pisco fizz with coconut cream, matcha, citrus and egg white foam.

Sashimi selection $80

Our first item is on the raw bar menu. The sashimi selection has buttery soft slices of tuna, kingfish and salmon as well as the three finely chopped and seasoned on spoons. There is also thinly sliced kingfish as well as sea urchin and scallops. These morsels come with three Chinese dipping sauces: spicy plum, a green chive and garlic sauce and a sesame dipping sauce. The green chive and sesame go particularly well with the raw fish.

Chawanmushi $13

The chawanmushi steamed foie gras custard has blue swimmer crab, carrot and ginger sauce and shellfish essence. It's lovely and wobbly although we don't get a lot of foie gras flavour to it. This is a dish more about textures.

Chase's Tempura Yuzu Chicken $24

The yuzu chicken is one of the most popular dishes. The chicken fillets are soft and melt in the mouth and have a sticky sweet sauce with dried chillies and a hint of yuzu right at the end. I'd suggest ordering this with some plain steamed rice as it can be intense and sweet and you do want to finish it as it's very tasty.

CHUUKA "ebi chilli" stir fried prawns $42

My favourite are the prawns with chilli miso butter and four Hokkaido milk buns, a version of Mantou buns. The prawns are superbly tender and bathed in a chilli miso butter sauce. You dip the downy soft white buns into the sauce and eat them with the prawns. And don't forget the prawn heads-these are delicious and deep fried until super crispy. I urge Mr NQN to try them as he usually gives them a miss and he likes them although I should have kept the prawn heads a secret because now I may have to share them.

Tenshindon style blue swimmer crab and scallop fried rice, Japanese XO sauce $35

CHUUKA's fried rice is a version of Fujian fried rice with a gravy topping. Here it comes with a saucy layer generous with scallops and blue swimmer crab and Japanese XO sauce. Chase explains that the Japanese XO sauce is quite similar to the Chinese version although more soy sauce and more types of fish rather than it being predominantly shellfish based. Chase also uses an arrowroot style thickener instead of cornflour which gives it a smoother mouthfeel than cornflour. I especially love it with a bit of Szechuan chilli paste from the Sichuan eggplant below.

Charred David Blackmore wagyu intercostals $39

I have this thing for intercostals. Whenever I see them on the menu I want to order them because I love the texture of them (fatty, juicy and almost tongue-like). The wagyu intercostals are stir fried with green chilli, garlic stems, coriander and sesame seeds. Even fat phobic Mr NQN enjoys these and polishes off most of them and they go well with the Chinese potatoes below.

Sichuan eggplant $28

Honestly I had expected an entirely different dish-perhaps deep fried eggplant batons with a sticky, sweet and spicy sauce. So when they set down the eggplant my brow furrows as I try and remember what we had ordered. The Szechuan eggplant has soft eggplant batons, puffed chickpeas, crispy garlic, fried wonton skins and a white miso and sesame dressing. It's a bit like a cross between a buddha bowl and yee sang salad-toss it together and add the Sichuan chilli paste provided on the side.

Chinese potato salad $12

I first tried Chinese potato salad in Guilin and wondered why we don't see it more in Australia. They're thin strips of potato cooked so that they still have a little bit of bite to them and here they are paired with green and red capsicum, garlic, white soy and vinegar dressing. It's a good accompaniment to the beef intercostals and a nice balance against the richer dishes.

Normally at Chinese restaurants, desserts are a bit of an afterthought, something usually like deep fried ice cream or lychees and ice cream (I was even once served a Monaco bar for dessert - I wish I were kidding). But at CHUUKA dessert is kind of a big deal. They hand us folded up origami dessert menus that detail individual desserts like Japanese purple yam ice cream with sago and blueberries or chocolate mousse with Chartreuse, matcha and gemaicha ice cream. Or you can succumb to the temptation of their frozen yogurt service for two.

Frozen yogurt service for 2 $38

It comes out as two enormous scoops-on top is the frozen yogurt and on the bottom is frozen mascarpone that tastes like cream cheese frosting (albeit a bit less sweet) and these are surrounded by broken meringue. On the side are six accompaniments so that you can choose your own adventure. There are freeze dried raspberries with pop rocks, cubes of coffee jelly, yuzu gel, matcha chocolate wafer crisp, hazelnuts and dark chocolate. It's fun mixing and matching them-I love the matcha crisp with the meringue and frozen yogurt but Mr NQN loves the refreshing quality of the freeze dried raspberries and yuzu gel. And I have to say that it's big enough for four especially if you've eaten savouries beforehand!

So tell me Dear Reader, which dish did you like the sound of the most? If you had to have an animal to represent you, what would it be? And would you opt for a separate dessert or share the frozen yogurt service for two?

NQN and Mr NQN were guests of CHUUKA but all opinions remain her own.

Jones Bay Wharf, 19-21 Pirrama Rd, Pyrmont NSW 2009 Lunch (Tuesday – Sunday): 12:00pm - 3:00pm Dinner (Tuesday – Saturday): 5:30pm - 11:00pm Bar (Tuesday – Saturday): 12:00pm - 11:00pm Phone: (02) 9657 9882 chuuka.com.au

Source: https://www.notquitenigella.com/2019/07/08/chuuka-pyrmont-review/

[jetgame11-blog]

Noodling Beyond Pho

Plumes of stream erupt in the dining room as waiters hurriedly scuttle oversized bowls from the kitchen to waiting eaters. Each one large enough for a small child to bathe in, filled to the brim with boiling hot broth and vermicelli noodles, each portion is like a self-contained bottomless buffet. No appetite can rise to the challenge, despite the compulsively slurpable soup, explosive with fresh chilies, redolent with bright lemongrass and fresh cilantro. You’d think this wildly popular order was something highly recognizable like pho, but you’d be wrong. Bún riêu, Vietnamese crab noodle soup, is the worst kept secret that the Western world is just catching onto.

Complicated to prepare, most recipes lay claim to over two dozen components for the soup base, let alone the additional garnishes that finish each bubbling cauldron. Given that difficulty and the expense of such luxurious ingredients, Bún riêu would typically be reserved for special occasions, but that distinction has faded with increased prosperity and accessibility. Still, if you’re hoping for a meatless facsimile when dining out, you’d be more likely to get struck by lighting on the way out to the restaurant. Few chefs see vegetarian alternatives for the distinctive texture and flavor of fresh crab… But they’ve clearly never experienced fresh yuba.

Since dreaming up this sweet-and-sour brew, I’ve come to realize how much more potential there is to play with substituting jackfruit, simmered until meltingly tender, should Hikiage Yuba remain out of reach. Standard tofu puffs, found in most Asian markets, can stand in for the more highly seasoned nuggets as well. Worst comes to worst, should all grocery stores fall short, you could simply saute some standard firm tofu until crisp on all sides and toss it into the broth. The only mistake here would be thinking that pho is the only spicy noodle soup to savor, without getting a taste of this hot rival.

Bún Riêu Chay (Vegetarian Vietnamese Crab Soup)

Soup Base:

2 Tablespoons Coconut Oil 2 Medium Shallots, Diced 2 Cloves Garlic, Minced 3.5 Ounces Fresh Oyster Mushrooms, Roughly Chopped 1 (14-Ounce)Can Diced Tomatoes 1/4 Cup Pineapple Juice 2 Tablespoons Vegan Fish Sauce 1 Tablespoon Light Soy Sauce 1/2 Teaspoon Crushed Red Pepper Flakes 4 Cups Low-Sodium Vegetable Stock

Toppings:

8 Ounces Thin Rice Noodles, Cooked, Drained, and Rinsed with Cold Water 8 Ounces Hodo Hikiage Yuba 8 Ounces Hodo Soy Five-Spice Tofu Nuggets 1/4 Cup Crispy Fried Onions 1/2 Cup Fresh Mint and/or Basil 3 Scallions, Thinly Sliced 1 1/2 Cups Fresh Bean Sprouts

Set a large stock pot over medium heat on the stove and begin by melting the coconut oil. Once shimmering, add the shallots, garlic, and mushrooms, sauteing until aromatic and tender. When the vegetables begin to just barely take on color, introduce the tomatoes and pineapple juice, scraping the bottom of the pan to make sure nothing sticks. Simmer for about 10 minutes before adding in the vegan fish sauce, soy sauce, red pepper flakes, and vegetable stock. Cover and simmer for another 20 – 30 minutes for the flavors to mingle and meld. The soup base can be made up to 4 days in advance, when properly cooled and kept in an airtight container in the fridge.

To serve, simply divide the noodles, yuba, and tofu nuggets equally between 4 – 6 bowls, depending on how hungry you and your guests are. Top with a generous portion of broth, and pass around the crispy onions, mint and/or basil, scallions, and bean sprouts at the table, allowing each person to garnish their bowlful as desired. Slurp it up immediately, while steaming hot!

Makes 4 – 6 Servings

Printable Recipe

Source: https://bittersweetblog.com/2018/09/04/noodling-beyond-pho/

[jetgame11-blog]

My Must-Have Travel Supplements

It’s hardly a secret that traveling can be rough on our bodies. Digestion issues, dehydration, and atypical sleeping circumstances… all of it can really add up! I’ve totally been there. Over time, though, I’ve worked out a travel supplement routine that makes traveling easier so I can actually enjoy it. With some help from my partners at Pure Encapsulations®, I’m thrilled to share it with you today!

My Must-Have Travel Supplements

If you’ve been following me for a while now, you already know that I don’t usually share my daily supplement routine. I make a random exception here and there (always for Pure Encapsulations®supplements!), but I tend to keep it on the DL. Here’s why: Giving you the details of my personal regimen would be doing a disservice to you, and I truthfully feel it might even be a little irresponsible on my part. Supplements are not one-size-fits-all! They should be used as needed based on what your body specifically needs at the time.

With that in mind, traveling is a beast, and I want to clue you in on how you can make it a little easier. Being on the go affects most people, and some (including me!) more than others. My MTHFR gene mutation and less-than-stellar detox system made travel difficult for me for years. Without fail, I’d get awful headaches, I’d be dehydrated and swollen — no matter how much water I drank — and my digestion would be off for days. I knew I needed to figure out a supplement routine to help with travel. I wanted energy, to be ready to go, and to feel my best. Who doesn’t, especially when they’re supposed to be having fun on vacation or trying to be on their toes for a work trip? I firmly believe that the system I’ve developed can truly help anyone, so I’m breaking my usual rules around opening up about supplements to share it with you.

I’ve partnered with my long-time favorite supplement company Pure Encapsulations® to bring you this post today, because you need to really know the supplement companies you are relying on. It’s important to understand their standards and quality. Personally, I don’t recommend going to your local drugstore and grabbing just anysupplement brand. If you’ve ever tried doing this yourself, you know how overwhelming it is… and the supplement industry is honestly saturated with products that don’t meet certain standards.

Enter Pure Encapsulations®. I’ve used their supplements for years and I trust what they are doing, so when we decided to work together on this post I was THRILLED. Pure Encapsulations®partners with healthcare professionals to create the best products out there. They use the highest quality raw ingredients, hold themselves to rigorous testing and manufacturing standards, are free from common allergens and contaminants, and they’re non-GMO. I also love the fact that they’re local, based right here in Massachusetts! The list of positives goes on and on.

Pure Encapsulations®professional supplements are available for purchase through healthcare practitioners and independent pharmacies. If you are looking for a practitioner or pharmacy near you who carries Pure Encapsulations products, head over to their website and use their helpful Practitioner Locator Tool here.

So grab a trusty pill organizer, and let’s go pack our supplements! 

My 7 Essential Supplements for Travel

Food Recovery

Traveling is often a time when we’re having fun, trying new foods, eating differently than normal, and just living our best lives… but that can be tough on your system. I always keep enzymes or charcoal on hand in case I eat something that bothers my stomach. Your travel buddies will thank you for having these available if they end up with tummy troubles, too.‡

I bring: Digestive Enzymes or Activated Charcoal

Digestion

It’s well known and documented that travel can throw off your digestion. Ever go somewhere and not go to the bathroom for a few days? It happens. When we’re out of our usual routine and in a new place, we can throw our body off its normal rhythm.

I bring: Magnesium Citrate and a shelf-stable, non-refrigerated probiotic for travel (supports gut health and immune function)‡

Sleep:

Many people have a hard time sleeping away from their own cozy beds. I tend to struggle with this on the first night of any trip. Magnesium plays an important role in mood and calming, so I add a little extra to my supplement regimen — along with Melatonin — which can support your body’s natural sleep cycle.‡ Take both of these at night!

I bring: Melatonin and Magnesium Citrate

Immune Booster:

From airports and train stations to the planes and trains themselves, your immune system can take a beating when you’re in transit (and this goes for any form of transportation). Adding some Vitamin C can provide immune defense so you’ll actually enjoy yourself when you get where you’re going!‡

I bring: Vitamin C or Pure Defense which has Vitamin C, Zinc, and more!

Hydration:

Planes literally dehydrate us. For too long, I’d get off a flight swollen… and no matter how much water I’d drink, I couldn’t get myself rehydrated. Electrolyte packets have changed everything.

I bring: Electrolyte Packets

Stress Support:

If flying stresses you out, you better bring your adaptogens! Flying aside, whether you are traveling for work or on a vacation, stress happens. You’re worried about flying, concerned that things at home are running smoothly, and still focused on your email inbox (you gotta let that go!). No matter what your stressors are, an adaptogen like Ashwaganda can really help moderate occasional stress!‡ These are best taken daily on your trip, because — let’s be honest — the end of the trip can often be just as stressful as the beginning. It’s the ultimate Sunday Scaries!

I bring: Ashwaganda

Airport Detox & Overall Detox:

Supporting your detox pathways while on vacation or traveling is soimportant. Airports have a ridiculous amount of radiation and are generally chaotic, and beyond the airport or train station, you’re simply doing things differently than you do at home when you’re away! These supplements will support your body whether you’re eating and drinking differently, or even just off from being in a different time zone.‡

I bring: Liposomal Glutathione (helps support antioxidant defenses and liver health – our master detoxifying organ) and Detox Packs (super convenient and has B vitamins, omega-3s, NAC, l-glutamine and chlorella) which are so important for supporting your liver and body during travel!‡

Other things I do while traveling:

Clean and wipe down my cell phone to boost immunity.

Get fresh air.

Stay active and move my body.

Hydrate (a reusable water bottle is a mustfor traveling).

Get plenty of sleep.

Eat well, but also live a little and enjoy!

Get more details about my travel routine on this post.

 Disclaimer: Always consult with a doctor before making changes to your supplement regimen, especially if you have health issues. Try out supplements before your travels if possible so you know how you react! Pure Encapsulations is a brand that I personally use and have recommended to you all for years (you should see my supplement drawer!) so I was so excited to be able to partner with them on this post. All opinions are 100% my own, and I’d never share something I don’t personally use or fully stand behind.

‡These statements have not been evaluated by the Food & Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Source: https://lexiscleankitchen.com/travel-supplements/

[jetgame11-blog]

Loaded potatoes with spinach, cheese and bacon

I work for a Swiss company and this week several of my peers from Switzerland have been asking me about/wishing me a good Carnival – it is funny because I am not a Carnival person (they do not know that), but I do enjoy the days off (Netflix, here I come!). :)

To me these loaded potatoes are perfect for lazy days: just a handful of ingredients, easy prepping, and delicious results. My versions lately have been dairy free: I skip the cheese and add a couple of teaspoons of nutritional yeast to the filling to get the cheesy flavor. Sometimes I sprinkle a bit of Pecorino on top as well for a salty touch, since that cheese does not cause me digestion problems.

Loaded potatoes with spinach, cheese and bacon own recipe

4 large potatoes 6 bacon rashers, chopped 2 garlic cloves, minced 1 ¾ cups (120g) spinach leaves, packed salt and freshly ground black pepper ¾ cup (75g) coarsely grated Canastra cheese*

Preheat the oven to 200°C/400°F. Line a medium baking sheet with foil. Pierce the potatoes all over with a fork. Place them on the foil and bake for about 50 minutes or until potatoes are tender (remove them from the oven, but keep it on). When potatoes are warm enough to handle, cut them in half horizontally, remove some of the pulp and transfer to a bowl – do not carve the potatoes too much or the shells will be too thin and delicate to hold the filling. Place the potato shells back on top of the foil.

In a large nonstick frying pan, cook the bacon over high heat stirring occasionally until crisp. Add the garlic and cook for 1 minute. Add the spinach, season with salt and pepper, and cook until wilted, 3-4 minutes. Remove from the heat, stir in the potato pulp and mix. Stir in ½ cup of the cheese. Spoon filling back into each potato half and sprinkle with the remaining cheese. Bake for about 15 minutes or until top is golden.

* for this recipe I used a kind of cheese typical from Brazil called Canastra cheese. Feel free to replace it with cheddar or the cheese of your liking

Serves 4 with a green salad on the side

Source: http://technicolorkitcheninenglish.blogspot.com/2018/02/loaded-potatoes-with-spinach-cheese-and.html