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ONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer to SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer to SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. LOADED BAKED POTATO & BAKED BEAN CASSEROLE Directions: Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish. In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate todrain.
MIXED BERRY MARTINI
Bring strawberries, blueberries, and water to a simmer over medium-low heat. Simmer until the syrup turns a dark magenta color, about 15 minutes. Strain the syrup through a mesh strainer. Add the sugar and stir until it dissolves completely. Store in a mason LEMON CUPCAKES WITH LEMON GLAZE Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. In a small bowl, add flour, baking powder, and salt. Whisk to combine. Set aside. In the bowl of a stand mixer attached with the whisk attachment, cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. FUNKY MONKEY ICE CREAM 3 bananas, cut into thick rounds. 2 tablespoons unsalted butter. 1/3 cup brown sugar. 1/2 cup chocolate-hazelnut spread (Nocciolata or Nutella) 1 cup toasted pecans, roughly chopped. Instructions. Add half and half to a large bowl and place a mesh strainer on top. Whisk the egg yolks in a medium-sized bowl. Set aside.MOJITO BUNDT CAKE
Directions: Preheat the oven to 325 degrees F. Grease and flour a bundt pan. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add eggs,one
SOUTHERN-STYLE BEER BRAISED KALE WITH BACON Cover the pot and allow the mixture to cook for 2o minutes. Sprinkle the sugar, salt, and ground black pepper over the kale. Toss to combine. Stir in the bacon. Place the lid back on the pot and continue to cook for 2 and 1/2 hours. Check the greens every 30 minutes to MARGARONA AKA BEER-RITA ~ #SUNDAYSUPPER Place in the refrigerator to chill for at least 2 hours. For 1 Margarona: Add 3/4 cup of the chilled margarita mixture to a blender. Add in a handful of ice. Blend until smooth and thick. If the mixture is too thin, add a bit more ice, and if the mixture is too thick, add a touch more of the margarita mixture.ONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer to SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer to SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. LOADED BAKED POTATO & BAKED BEAN CASSEROLE Directions: Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish. In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate todrain.
MIXED BERRY MARTINI
Bring strawberries, blueberries, and water to a simmer over medium-low heat. Simmer until the syrup turns a dark magenta color, about 15 minutes. Strain the syrup through a mesh strainer. Add the sugar and stir until it dissolves completely. Store in a mason LEMON CUPCAKES WITH LEMON GLAZE Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. In a small bowl, add flour, baking powder, and salt. Whisk to combine. Set aside. In the bowl of a stand mixer attached with the whisk attachment, cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. FUNKY MONKEY ICE CREAM 3 bananas, cut into thick rounds. 2 tablespoons unsalted butter. 1/3 cup brown sugar. 1/2 cup chocolate-hazelnut spread (Nocciolata or Nutella) 1 cup toasted pecans, roughly chopped. Instructions. Add half and half to a large bowl and place a mesh strainer on top. Whisk the egg yolks in a medium-sized bowl. Set aside.MOJITO BUNDT CAKE
Directions: Preheat the oven to 325 degrees F. Grease and flour a bundt pan. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add eggs,one
SOUTHERN-STYLE BEER BRAISED KALE WITH BACON Cover the pot and allow the mixture to cook for 2o minutes. Sprinkle the sugar, salt, and ground black pepper over the kale. Toss to combine. Stir in the bacon. Place the lid back on the pot and continue to cook for 2 and 1/2 hours. Check the greens every 30 minutes to MARGARONA AKA BEER-RITA ~ #SUNDAYSUPPER Place in the refrigerator to chill for at least 2 hours. For 1 Margarona: Add 3/4 cup of the chilled margarita mixture to a blender. Add in a handful of ice. Blend until smooth and thick. If the mixture is too thin, add a bit more ice, and if the mixture is too thick, add a touch more of the margarita mixture.ONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer to SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper.ONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve.CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. LOADED BAKED POTATO & BAKED BEAN CASSEROLE Directions: Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish. In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate todrain.
MIXED BERRY MARTINI
Bring strawberries, blueberries, and water to a simmer over medium-low heat. Simmer until the syrup turns a dark magenta color, about 15 minutes. Strain the syrup through a mesh strainer. Add the sugar and stir until it dissolves completely. Store in a mason LEMON CUPCAKES WITH LEMON GLAZE Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. In a small bowl, add flour, baking powder, and salt. Whisk to combine. Set aside. In the bowl of a stand mixer attached with the whisk attachment, cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. FUNKY MONKEY ICE CREAM 3 bananas, cut into thick rounds. 2 tablespoons unsalted butter. 1/3 cup brown sugar. 1/2 cup chocolate-hazelnut spread (Nocciolata or Nutella) 1 cup toasted pecans, roughly chopped. Instructions. Add half and half to a large bowl and place a mesh strainer on top. Whisk the egg yolks in a medium-sized bowl. Set aside.MOJITO BUNDT CAKE
Directions: Preheat the oven to 325 degrees F. Grease and flour a bundt pan. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add eggs,one
SOUTHERN-STYLE BEER BRAISED KALE WITH BACON Cover the pot and allow the mixture to cook for 2o minutes. Sprinkle the sugar, salt, and ground black pepper over the kale. Toss to combine. Stir in the bacon. Place the lid back on the pot and continue to cook for 2 and 1/2 hours. Check the greens every 30 minutes to MARGARONA AKA BEER-RITA ~ #SUNDAYSUPPER Place in the refrigerator to chill for at least 2 hours. For 1 Margarona: Add 3/4 cup of the chilled margarita mixture to a blender. Add in a handful of ice. Blend until smooth and thick. If the mixture is too thin, add a bit more ice, and if the mixture is too thick, add a touch more of the margarita mixture.ONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer toTHIRSTY THURSDAY
This Blood Orange Coconut Mai Tai is a sweet and refreshing tropical infusion of blood orange juice, pineapple juice, and a combination of coconut, pineapple, and dark rum. Yield: 1 serving. Total Time: 5 minutes. Prep Time: 5 minutes. Cook Time: 0 minutes. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer toTHIRSTY THURSDAY
This Blood Orange Coconut Mai Tai is a sweet and refreshing tropical infusion of blood orange juice, pineapple juice, and a combination of coconut, pineapple, and dark rum. Yield: 1 serving. Total Time: 5 minutes. Prep Time: 5 minutes. Cook Time: 0 minutes. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milk HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve. LOADED BAKED POTATO & BAKED BEAN CASSEROLE Directions: Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish. In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate todrain.
JACK & COKE BABY BACK RIBS In a medium-sized bowl, add all of the spices and mix. Store in an airtight container. Ribs: 1 rack of baby back ribs. 1/4 cup of the barbecue dry rub. In a large pan, add the ribs and the brine. Refrigerate for 3 hours. After the 3 hours, remove the ribs from ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper.MIXED BERRY MARTINI
Bring strawberries, blueberries, and water to a simmer over medium-low heat. Simmer until the syrup turns a dark magenta color, about 15 minutes. Strain the syrup through a mesh strainer. Add the sugar and stir until it dissolves completely. Store in a mason SUMMER BERRY SANGRIA ~ #SUNDAYSUPPER Add the moscato, framboise, and blueberry vodka; stir to combine. Place the pitcher in the refrigerator to chill. Top with club soda immediately before serving. Serve over ice. If you’re unable to find framboise, you can substitute Chambord or an extra 1/2 cup ofblueberry vodka.
STRAWBERRY-THYME SODA In a medium-sized saucepan, add water, strawberries, lemon juice, thyme, and sugar. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes. CHORIZO TACO SOUP {WITH THE WORKS!} Cook for 2-3 minutes, stirring often. Stir in the chicken stock, tomatoes, green chiles, salsa, black beans, and chipotle in adobo. Bring the mixture to a gentle boil; turn the heat down to medium-loww and simmer for 20 minutes. Add the corn and cook for an SOUTHERN-STYLE BEER BRAISED KALE WITH BACON Cover the pot and allow the mixture to cook for 2o minutes. Sprinkle the sugar, salt, and ground black pepper over the kale. Toss to combine. Stir in the bacon. Place the lid back on the pot and continue to cook for 2 and 1/2 hours. Check the greens every 30 minutes to CRANBERRY-ORANGE SPRITZER Start by shaking 4 ounces of cranberry juice, the juice of one orange, 1 ounce of triple sec, and 2 ounces of vanilla vodka (or a flavor of your choice) with a scoop of ice. Shake, shake, shake! Divide the boozy mixture between 2 glasses. Add ice and a splashONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer toTHIRSTY THURSDAY
This Blood Orange Coconut Mai Tai is a sweet and refreshing tropical infusion of blood orange juice, pineapple juice, and a combination of coconut, pineapple, and dark rum. Yield: 1 serving. Total Time: 5 minutes. Prep Time: 5 minutes. Cook Time: 0 minutes. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer toTHIRSTY THURSDAY
This Blood Orange Coconut Mai Tai is a sweet and refreshing tropical infusion of blood orange juice, pineapple juice, and a combination of coconut, pineapple, and dark rum. Yield: 1 serving. Total Time: 5 minutes. Prep Time: 5 minutes. Cook Time: 0 minutes. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milk HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve. LOADED BAKED POTATO & BAKED BEAN CASSEROLE Directions: Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish. In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate todrain.
JACK & COKE BABY BACK RIBS In a medium-sized bowl, add all of the spices and mix. Store in an airtight container. Ribs: 1 rack of baby back ribs. 1/4 cup of the barbecue dry rub. In a large pan, add the ribs and the brine. Refrigerate for 3 hours. After the 3 hours, remove the ribs from ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper.MIXED BERRY MARTINI
Bring strawberries, blueberries, and water to a simmer over medium-low heat. Simmer until the syrup turns a dark magenta color, about 15 minutes. Strain the syrup through a mesh strainer. Add the sugar and stir until it dissolves completely. Store in a mason SUMMER BERRY SANGRIA ~ #SUNDAYSUPPER Add the moscato, framboise, and blueberry vodka; stir to combine. Place the pitcher in the refrigerator to chill. Top with club soda immediately before serving. Serve over ice. If you’re unable to find framboise, you can substitute Chambord or an extra 1/2 cup ofblueberry vodka.
STRAWBERRY-THYME SODA In a medium-sized saucepan, add water, strawberries, lemon juice, thyme, and sugar. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes. CHORIZO TACO SOUP {WITH THE WORKS!} Cook for 2-3 minutes, stirring often. Stir in the chicken stock, tomatoes, green chiles, salsa, black beans, and chipotle in adobo. Bring the mixture to a gentle boil; turn the heat down to medium-loww and simmer for 20 minutes. Add the corn and cook for an SOUTHERN-STYLE BEER BRAISED KALE WITH BACON Cover the pot and allow the mixture to cook for 2o minutes. Sprinkle the sugar, salt, and ground black pepper over the kale. Toss to combine. Stir in the bacon. Place the lid back on the pot and continue to cook for 2 and 1/2 hours. Check the greens every 30 minutes to CRANBERRY-ORANGE SPRITZER Start by shaking 4 ounces of cranberry juice, the juice of one orange, 1 ounce of triple sec, and 2 ounces of vanilla vodka (or a flavor of your choice) with a scoop of ice. Shake, shake, shake! Divide the boozy mixture between 2 glasses. Add ice and a splashONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer toTHIRSTY THURSDAY
This Blood Orange Coconut Mai Tai is a sweet and refreshing tropical infusion of blood orange juice, pineapple juice, and a combination of coconut, pineapple, and dark rum. Yield: 1 serving. Total Time: 5 minutes. Prep Time: 5 minutes. Cook Time: 0 minutes. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milkONE SWEET MESS
Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of
MAPLE-ORANGE ROASTED PECANS Directions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Add pecans to a large bowl. Add maple syrup, coconut oil, orange zest, and kosher salt. Using a rubber spatula, fold until pecans are evenly coated. In a small bowl, whisk egg white until frothy. Add to the bowl with the pecans and fold until evenlycombined.
ORANGE MAPLE SYRUP
Directions: In a small saucepan, bring the maple syrup, orange juice, orange zest, brown sugar, and cinnamon to a gentle boil over medium-low heat. Simmer, whisking occasionally, until the mixture thickens slightly, about 3 minutes. Remove the pan from the heat and allow the mixture to come to room temperature. Whisk in the vanillasyrup.
BLACK CHERRY SANGRIA Black Cherry Sangria that tastes like boozy fruit punch. Your Thanksgiving menu deserves a festive cocktail. It is a party, after all. When I throw a dinner party–that’s what Thanksgiving is, a big dinner party–I like to serve a cocktail that can be made by thepitcher.
SHRIMP LINGUINE WITH LEMON BUTTER CREAM SAUCE Directions: Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until theshrimp
CHERRY NEGRONI
In a cocktail shaker, muddle cherries and maraschino liqueur. Stir in the gin and Campari. Add a handful of ice. Using a bar spoon, stir the mixture 30x to dilute. CRANBERRY PINEAPPLE JALAPEÑO MARGARITA Directions: To make the simple syrup, add sugar, water, and jalapeño slices to a small saucepan. Bring the mixture to a boil. Turn down the heat and allow the mixture to simmer until the sugar dissolves. Remove from the heat and cool to room temperature. Strain and transfer toTHIRSTY THURSDAY
This Blood Orange Coconut Mai Tai is a sweet and refreshing tropical infusion of blood orange juice, pineapple juice, and a combination of coconut, pineapple, and dark rum. Yield: 1 serving. Total Time: 5 minutes. Prep Time: 5 minutes. Cook Time: 0 minutes. ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. SKINNY BANANA CHIP SMOOTHIE 1 frozen banana. 1 (5.3 ounce) cup Chobani Greek yogurt (banana or vanilla) 2 tablespoons slivered almonds. 1 tablespoon honey. 1/4-1/3 cup vanilla almond milk HOMEMADE CARAMEL BAILEY'S IRISH CREAM Whiskey (Seagram’s 7 or Jameson) Chocolate syrup. Sweetened condensed milk. Caramel (homemade or store-bought) Instant espresso or coffee powder. Vanilla extract. Pay close attention because it’s about to get complicated. Grab yourself a big pitcher, dump everything in, and give it a swirl. Pour over ice and serve. LOADED BAKED POTATO & BAKED BEAN CASSEROLE Directions: Preheat the oven to 350 degrees F. Lightly butter an 8-inch-by-8-inch casserole dish. In a large sauté pan, add the bacon. Cook over medium heat until the bacon is crispy. Remove the bacon from the pan with a slotted spoon and place on a paper towel-lined plate todrain.
JACK & COKE BABY BACK RIBS In a medium-sized bowl, add all of the spices and mix. Store in an airtight container. Ribs: 1 rack of baby back ribs. 1/4 cup of the barbecue dry rub. In a large pan, add the ribs and the brine. Refrigerate for 3 hours. After the 3 hours, remove the ribs from ROASTED MARINARA PASTA PRIMAVERA Roasted Marinara: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with olive oil. Place the tomatoes, onion, green pepper, carrot, and garlic on the prepared sheet pan, grouping each ingredient together separately. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper.MIXED BERRY MARTINI
Bring strawberries, blueberries, and water to a simmer over medium-low heat. Simmer until the syrup turns a dark magenta color, about 15 minutes. Strain the syrup through a mesh strainer. Add the sugar and stir until it dissolves completely. Store in a mason SUMMER BERRY SANGRIA ~ #SUNDAYSUPPER Add the moscato, framboise, and blueberry vodka; stir to combine. Place the pitcher in the refrigerator to chill. Top with club soda immediately before serving. Serve over ice. If you’re unable to find framboise, you can substitute Chambord or an extra 1/2 cup ofblueberry vodka.
STRAWBERRY-THYME SODA In a medium-sized saucepan, add water, strawberries, lemon juice, thyme, and sugar. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes. CHORIZO TACO SOUP {WITH THE WORKS!} Cook for 2-3 minutes, stirring often. Stir in the chicken stock, tomatoes, green chiles, salsa, black beans, and chipotle in adobo. Bring the mixture to a gentle boil; turn the heat down to medium-loww and simmer for 20 minutes. Add the corn and cook for an SOUTHERN-STYLE BEER BRAISED KALE WITH BACON Cover the pot and allow the mixture to cook for 2o minutes. Sprinkle the sugar, salt, and ground black pepper over the kale. Toss to combine. Stir in the bacon. Place the lid back on the pot and continue to cook for 2 and 1/2 hours. Check the greens every 30 minutes to CRANBERRY-ORANGE SPRITZER Start by shaking 4 ounces of cranberry juice, the juice of one orange, 1 ounce of triple sec, and 2 ounces of vanilla vodka (or a flavor of your choice) with a scoop of ice. Shake, shake, shake! Divide the boozy mixture between 2 glasses. Add ice and a splash Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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Cooking, Baking & Cocktail Shaking* Home
* The Baker
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* Breakfast
* Cake & Cupcakes
* Candy & Snacks
* Cocktails
* Cookies & Brownies * Drinks & Smoothies* Healthy Appetite
* Ice Cream
* Jams & Preserves
* Kitchen Tutorials
* Pie
* Pudding & Mousse
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* Side Dishes
* Soups & Stews
* The Pantry
* The Menu
* Weekly Meal Plan
* Work with Me
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MAPLE-ORANGE ROASTED PECANS _made by_ Jennie _on_ February 24, 2020 0 _comments »_ IF YOU’RE LOOKING FOR A HIGHLY-ADDICTIVE HEALTHY SNACK, GRAB A BAG OF PECANS AND PREHEAT THE OVEN, BECAUSE YOU’RE GOING TO NEED A BATCH OF THESE MAPLE-ORANGE ROASTED PECANS FOR SNACKING PURPOSES.Continue Reading »
Gluten-Free ,
Healthy Appetite
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CHOCOLATE STOUT MOUSSE TART WITH PRETZEL PEANUT CRUST {GLUTEN-FREE} _made by_ Jennie _on_ February 27, 2019 0 _comments »_ If you’re looking to celebrate St. Patrick’s Day with a sweet treat, I highly recommend making this gluten-free Chocolate Stout Mousse Tart with Pretzel Peanut Crust. The velvety smooth mousse is just the right amount of sweet and it pairs perfectly with the salty pretzel peanut crust.Continue Reading »
PEANUT BUTTER CHEESECAKE BROWNIES {GLUTEN-FREE} _made by_ Jennie _on_ February 13, 2019 0 _comments »_ Give the gift of Peanut Butter Cheesecake Brownies this Valentine’s Day. This gluten-free dessert features a layer of fudge brownie goodness topped with creamy peanut butter cheesecake. It’s only thebest combo ever!
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SHRIMP BANH MI FLATBREAD PIZZA _made by_ Jennie _on_ January 24, 2019 0 _comments »_ Shrimp Banh Mi Flatbread Pizza is the perfect way to celebrate Super Bowl Sunday. Layers of melted cheese topped with buttery shrimp, pickled banh mi veggies, fresh herbs, creamy avocados, and a drizzle of peanut dressing will definitely attract a large crowd on game day.Continue Reading »
GRILLED CORN SALSA & GUACAMOLE TOSTADAS {GLUTEN-FREE + VEGAN OPTION} _made by_ Jennie _on_ August 31, 2018 5 _comments »_ These Grilled Corn Salsa & Guacamole Tostadas are the perfect bite-sized appetizer to dish up this football season. Crispy corn tortillas topped with homemade guacamole and grilled corn and black bean salsa will be a hit with the football fan(s) in your life.Continue Reading »
GRILLED VEGETABLE QUINOA SALAD WITH BASIL BALSAMIC VINAIGRETTE _made by_ Jennie _on_ August 15, 2018 4 _comments »_ Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette is a delicious gluten-free lunch or dinner option. This healthy quinoa salad is loaded with grilled seasonal veggies, sweet vine-ripened tomatoes, creamy cannellini beans, and a generous handful of Feta cheese. It gets piled high on a bed of baby arugula for your dailydose of...
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CUBAN-STYLE GRILLED CHICKEN SALAD _made by_ Jennie _on_ August 8, 2018 0 _comments »_ This Cuban-Style Grilled Chicken Salad is loaded with mixed greens, black beans, ripe tomatoes, charred corn, sliced avocados, and coconut-oil fried plantains. It’s not your average main-dish salad!Continue Reading »
BROWN RICE BREAKFAST PUDDING {GLUTEN-FREE, VEGAN & NATURALLYSWEETENED}
_made by_ Jennie _on_ August 2, 2018 0 _comments »_ Brown Rice Breakfast Pudding is a deliciously healthy way to start your day. This easy breakfast option is gluten-free, vegan, and naturally sweetened. The topping possibilities are endless!Continue Reading »
REAL FOOD FOR REAL PEOPLE: THE REAL FOOD MOVEMENT _made by_ Jennie _on_ July 24, 2018 2 _comments »_ The Real Food Movement is a lifestyle change that focuses on eating healthy, wholesome food that the earth provides. It’s food that has been grown and raised, not manufactured and processed. Hi Friends! Please excuse my very long absence. I decided to take a step back from the site to gain some perspective and...Continue Reading »
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WELCOME TO MY FLOUR DUSTED KITCHEN! My name is Jennie and it’s so very nice to meet ya. I’m the whisk wielding, flour-slinging, spatula-licking cook, baker, and cocktail shaker. I’m all about quick, flavorful, fuss-free recipes. (more)
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