Tag: recipe

  • Rose Petal Bath Salts

    Rose Petal Bath Salts

    Rose Petal Bath Salts

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    Total Time 15 minutes
    Servings: 5 baths
    Ingredients Method Notes

    Ingredients
      

    • 1 cup Epsom salts
    • 1 cup sea salt
    • ½ cup baking soda
    • ½ cup dried rose petals
    • ¼ cup coarse Himalayan pink salt
    • 1 tablespoon sweet almond oil
    • 20 drops essential oil(s) of your choice see notes for suggested uses and oils

    Method
     

    1. Combine salts, rose petals, and pink salt in a mixing bowl then add in sweet almond oil and essential oils, mix well.
    2. Store in an airtight container.
    3. To use, add a ½ cup to a warm bath.

    Notes

    Be mindful that essential oils are potent plant compounds and should be diluted with a carrier oil before being applied directly to skin, especially with citrus oils.
     
    Suggested Uses (individual or a combination of oils)
    Relaxation/Soothing: Lavender, chamomile, clary sage
    Energizing: peppermint, orange, lemon, lemongrass, bergamot
    Uplifting: Texas cedarwood, sweet orange, lemon, patchouli, ylang ylang
    Healing: eucalyptus, tee tree, rosemary, clove, peppermint

  • Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

    Roasted Chicken Legs with Grapes

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    Marinate 1 hour
    Total Time 1 hour 50 minutes
    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 6 chicken legs approximately 3-4 pounds
    • ½ cup teriyaki marinade
    • ½ pound shallots sliced
    • 4 tablespoons unsalted butter room temperature
    • 1 ¼ pounds red grapes cut into clusters

    Method
     

    1. Marinate chicken legs in teriyaki sauce for a minimum of 1 hour, turning occasionally.
    2. After chicken has marinated, discard excess marinade. Preheat oven to 375°F.
    3. Place sliced shallots evenly on a baking sheet. Remove chicken from marinade and place on top of shallots, season with ground black pepper.
    4. Take the butter and spread it under the skin of the chicken evenly.
    5. Cook chicken for 25 minutes. Add grape clusters and continue to cook until chicken reaches an internal temperature of 165°F, approximately 20-25 more minutes. Allow chicken to rest for five minutes before serving.

    Notes

    Excellent paired with sautéed spinach or a green salad.
  • Quick Peach Melba

    Quick Peach Melba

    Quick Peach Melba

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    Total Time 30 minutes
    Servings: 2
    Ingredients Method Notes

    Ingredients
      

    • 4 ripe peaches stoned and chopped
    • 2 pints fresh raspberries
    • 2 tablespoons cane sugar divided
    • 1 quart non-dairy vanilla frozen yogurt (or ice cream)
    • Fresh mint for garnish

    Method
     

    1. In a small bowl, toss raspberries with 1 tablespoon sugar or to taste and set aside. If raspberries do not release juices, press with the back of a spoon. In another bowl, toss peaches with remaining sugar and set aside.Allow fruit to rest for 15 minutes or until juices release.
    2. To serve, place peaches at the bottom of serving dishes and scoop frozen yogurt on top.Spoon over raspberries and garnish with fresh mint.Serve immediately.

    Notes

    Frozen fruit can be substituted as needed.
  • Maple Roasted Winter Squash

    Maple Roasted Winter Squash

    Maple Roasted Winter Squash

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    Total Time 1 hour
    Servings: 3
    Ingredients Method

    Ingredients
      

    • 5 pounds winter squash (such as kabocha or butternut) seeded and cut into 1" pieces
    • 1 medium red onion chopped
    • ½ cup walnut halves
    • ⅓ cup avocado oil
    • ⅓ cup maple syrup
    • 1 teaspoon sea salt
    • 1 teaspoon crushed red pepper flakes or to taste
    • ½ cup crumbled feta

    Method
     

    1. Preheat oven to 400°F. Place winter squash, red onion, and walnut halves in a large mixing bowl.
    2. In a separate bowl, whisk together the avocado oil, maple syrup, salt, and crushed red pepper flakes. Pour mixture over squash and toss until well coated.
    3. Spread squash out on two parchment-lined baking pans in a single layer. Bake for 40 minutes or until squash is tender.
    4. Place squash in a serving vessel and sprinkle on crumbled feta.
  • Hawaiian Burgers

    Hawaiian Burgers

    Hawaiian Burgers

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    Total Time 20 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 8 beef or alternative-protein patties
    • 1 cup huli huli BBQ sauce divided
    • 1 can pineapple slices drained
    • 16 slices pepperjack cheese
    • 1 small red onion thinly sliced
    • 8 sesame seed burger buns
    Huli Huli Sauce (Hawaiian BBQ Sauce)
    • ½ cup ketchup
    • ½ cup brown sugar
    • ⅓ cup pineapple juice
    • ¼ cup tamari or shoyu soy sauce
    • 2 tablespoons toasted sesame oil
    • 2 tablespoons sriracha
    • 1 tablespoon rice vinegar
    • 2 large garlic cloves finely minced
    • 1 tablespoon peeled and minced ginger
    • 1-2 tablespoons cornstarch and water for thickening if needed (optional)

    Method
     

    1. Preheat the grill to 450°F or medium heat. Season beef patties on both sides with salt and pepper. Set aside a ½ cup of bbq sauce for serving. Grill burgers for 4 minutes per side, basting with remaining sauce as they cook. Burgers should reach an internal temperature of 165°F. Any sauce left after basting burgers should be discarded.
    2. Meanwhile, place pineapple slices on grill and cook until lightly caramelized, approximately 2 minutes per side.
    3. Place two slices of pepper jack cheese per burger patty and cook for another minute or until cheese has melted.
    4. Place burgers on buns with a pineapple slice and red onion. Serve with reserved bbq sauce.
    Huli Huli Sauce (Hawaiian BBQ Sauce)
    1. Place all ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes.
    2. Once cooled, if the sauce is too thin, whisk together equal parts water and cornstarch in a small bowl. Add the mixture to the barbecue sauce and rewarm to activate the thickening properties of the cornstarch.
  • Halloumi and Veggie Skewers

    Halloumi and Veggie Skewers

    Halloumi and Veggie Skewers

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    Total Time 35 minutes
    Servings: 9
    Ingredients Method

    Ingredients
      

    • 9 wooden skewers
    • 12 oz halloumi cheese (sub bread cheese)
    • 1 medium zucchini
    • 1 large orange bell pepper
    • 1 large red onion
    • 1 pint cherry tomatoes
    • 1 pint button mushrooms
    • Olive oil for brushing
    • Salt and pepper to taste
    • 1 cup honey mustard sauce

    Method
     

    1. Place wooden skewers in water and soak for at least15 minutes while you prepare the recipe ingredients.
    2. Cube the cheese into roughly 1-inch pieces. Cut the zucchini, bell pepper, and onion into 1-inch pieces. keep cherry tomatoes and mushrooms whole.
    3. Build the skewers by alternating between ingredients.Leave a small amount of space between ingredients and a bit of space on each end of the skewer.
    4. Brush skewers lightly with olive oil and season lightly with salt and pepper.
    5. Grill skewers on medium-high heat, and cook to desired doneness, flipping occasionally.
    6. Serve skewers with honey mustard sauce.
  • Easy Chicken Enchiladas

    Easy Chicken Enchiladas

    Easy Chicken Enchiladas

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    Total Time 45 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 rotisserie chicken pulled
    • 1 teaspoon chili powder
    • ½ teaspoon dried oregano
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 3 tablespoons olive oil desired
    • 1 red bell pepper julienned
    • 1 green bell pepper julienned
    • 1 small onion julienned
    • ¼ teaspoon red pepper flakes
    • 16 oz shredded Mexican cheese blend
    • 18 taco sized corn tortillas
    • 2 15-oz cans red enchilada sauce
    • 1 15-oz can black or pinto beans rinsed and drained

    Method
     

    1. Preheat oven to 350°F. Toss pulled chicken with chili powder, oregano, salt, pepper and 2 tablespoons olive oil in a large bowl.
    2. In a large skillet, sauté bell peppers, onions, and red pepper flakes with remaining olive oil over high heat until tender crisp and starting to char. Season with salt and pepper to taste. Set aside to cool.
    3. To assemble, place a quarter of the sauce on the bottom of a 9"x13" baking dish. Layer ingredients as follows: 6 tortillas, half of the chicken, beans, and cooked pepper and onions. Pour on a quarter of the sauce followed by a third of the cheese and repeat one more time. Top with the remaining tortillas, sauce, and finish with the rest of the cheese.
    4. Cover assembled enchilada with foil and bake for 30 minutes. Remove foil and continue to bake until bubbling and cheese is starting to brown.

    Notes

    Serve with sour cream if desired.
  • Chocolate Chip Banana Bread

    Chocolate Chip Banana Bread

    Chocolate Chip Banana Bread

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    Total Time 1 hour
    Servings: 2 loaves
    Ingredients Method

    Ingredients
      

    • 1 stick unsalted butter room temperature
    • 1 cup cane sugar
    • ½ teaspoon vanilla extract
    • 3 ripe bananas mashed
    • 2 large eggs
    • 1 ½ cups all-purpose flour
    • ⅓ cup cocoa powder sifted
    • 1 teaspoon baking soda
    • ¼ teaspoon sea salt
    • ½ cup sour cream
    • ¾ cup semisweet chocolate chips

    Method
     

    1. Cream butter, sugar, and vanilla together until pale in color. In a separate bowl, whisk together bananas, and eggs. Add the banana mixture to the creamed butter and mix until just combined. Preheat oven to 350°F.
    2. Whisk together flour, cocoa powder, baking soda, and sea salt. Fold into wet ingredients.
    3. Add sour cream and fold the batter again until just combined then fold in chocolate chips.
    4. Grease loaf pans with butter or baking spray, optionally, line them with parchment paper. Divide batter evenly between the two prepared pans.
    5. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow banana bread to rest for 10 minutes before removing from pan.
  • Buffalo-Ranch Smothered Avocados

    Buffalo-Ranch Smothered Avocados

    Buffalo-Ranch Smothered Avocados

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    Total Time 20 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 4 ripe avocados
    • 4 bibb whole lettuce leaves
    • 4 slices turkey meat
    • ½ cup buffalo sauce
    • ½ cup ranch dressing
    • ½ cup fried onions
    • ½ cup crumbled feta cheese

    Method
     

    1. Cut avocados in half and twist open. Remove pits and skin. Cut avocado halves into three wedges and set aside.
    2. On four plates, divide the sliced avocado, lettuce, and turkey.
    3. Drizzle buffalo sauce and ranch dressing over avocados and top with onions and crumbled feta.Serve promptly.

  • Bird of Paradise Cocktail with Coconut Ice

    Bird of Paradise Cocktail with Coconut Ice

    Bird of Paradise Cocktail with Coconut Ice

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    Total Time 4 hours 5 minutes
    Servings: 5
    Ingredients Method Notes

    Ingredients
      

    • 1 33.8 oz can C2O Original Coconut Water
    • 2 oz dark rum
    • 2 oz passionflower liquor
    • ½ oz freshly squeezed orange juice
    • ¼ oz pineapple juice
    • ¼ oz freshly squeezed lime juice
    • Few dashes of orange bitters
    • Fresh pineapple including leaves, for garnish
    • Cherries for garnish

    Method
     

    1. Fill one or more ice trays with C20 Original Coconut Water and place in the freezer until frozen solid, at least 4 hours.
    2. Combine rum, passionfruit liquor, orange juice, pineapple juice, lime juice, and a few dashes of orange bitters in a shaker with three to four coconut-water ice cubes. Shake vigorously for 15-20 seconds and pour into a tumbler using the sieve feature on the shaker.
    3. Top off glass with extra coconut-water ice and garnish with a pineapple wedge, cherry, and three pineapple leaves.

    Notes

    *Coconut water makes enough ice cubes for 5-6 cocktails