Entertaining + Fun

четверг, 19 октября 2017 г.

Party Skewers + Kebabs!

Anything on a skewer automatically gets the cute award in my book. Doesn’t food just taste better on a stick?! So I’m sharing some of my favorite skewer ideas + recipes! Stick skewers down in a bowl or pot to match your theme! Or serve them up on a skewer station (more info below). They’re easy to eat for guests while they mix and mingle making them the perfect party food!

Perfect for a summer cookout or children’s party, these Fruity Rice Krispie Kebabs take the cake in my book! Head over to She Wears Many Hats for the full recipe + how-to!

Of course I can’t have a post on skewers and not include my CUPCAKE SKEWERS! Easy to make and a party favorite, head over here for my full directions!

Fruit never looked so good! Fill bamboo skewers with a variety of fruit in rainbow colors for a healthy + sweet treat on a stick! (Photo: Tablespoon)

Hosting a brunch or breakfast party? Or even just enjoying breakfast for dinner (my fave)? Enjoy these FRENCH TOAST KEBABS by Martha Stewart! {Full Recipe Via Martha Stewart}

Keeping with the breakfast theme, try mini pancakes on sticks with syrup for a simpler way to serve pancakes! yum!

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Grilling out this summer? Whip up a grilled dessert on a stick with this Grilled Strawberry Shortcake Skewer! {Full Recipe}

Food can go on a skewer so why not candy?! Try these SWEET SKEWERS from Sweets Indeed!

For one of my personal faves, serve this savory treat – Caprese Skewers – for the perfect party appetizer! {Full Recipe via bell’aliento}

What could be better for entertaining than a SKEWER STATION by one of my favorite stores, Sur La Table! I love the idea of allowing guests to choose their favorites from grilled meats, veggies, fruits etc!

Original article and pictures take http://pizzazzerie.com/recipes/party-skewers-kebabs/ site

среда, 18 октября 2017 г.

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Original article and pictures take http://www.stumblinguponhappiness.com/german-cucumber-salad/ site

Zucchini Lasagna

This delicious recipe swaps in thin slices of zucchini for the noodles. It is low in carbs, so you can easily incorporate it into your diet. The original recipe can be found at Skinny Taste. It is made with lean beef, tomatoes, onions, garlic, olive oil, zucchini, ricotta, mozzarella cheese, and eggs. I’ve used marinara sauce instead of tomatoes and everything came out great. Brown the meat in a medium pan, then drain it in colander and set it aside. Sauté onions and garlic in the pan for two minutes. Put back the meat in the pan, add tomatoes and spices, and simmer for at least half an hour. Cut zucchini into thick slices, add salt, and set aside for a few minutes. After removing excess moisture, grill them on each side. Mix ricotta cheese, parmesan and eggs in a bowl. To assemble, scatter the vegetables along with the cheese mixture between the layers of zucchini. Add sauce and mozzarella on top. Bake for 45 minutes.

Source : http://www.skinnytaste.com/2009/02/zucchini-lasagna.html

Original article and pictures take http://www.ilovetocook.org/zucchini-lasagna/ site

Leftover Mashed Potato Puffs

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Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes (Or fresh – if you don’t have any leftovers!) a new lease on life!

No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

Mashed potatoes baked into puffs in a muffin pan with sour cream, cheese and bacon! A great and delicious way to use up leftovers!

2 eggs
⅓ cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
Spoon them into the pan filling the cups just to the top or a little below.
Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

The potato puffs are baked in a cupcake pan (I use a square one made by Wilton) until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth.

They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh.

Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

FOLLOW ME

Original article and pictures take http://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/ site

понедельник, 16 октября 2017 г.

Garlic Butter Shrimp

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!

Garlic and butter. The two greatest pleasures in life. The two ingredients I could probably live off of for the rest of my life. And when you combine these two in a glorious shrimp skillet, well, it’s nothing short of perfection.

Now for those of you on a diet or for those getting ready for bikini season – which is something I should really be doing – this is just one of those dishes to make on your “cheat day” because every last, succulent, juicy bite of this is completely worth it. And it comes together in less then 20 min.

So diet or not, this needs to be made. And devoured. And if you’re anything like me, you’ll make this 3 times in one week.

Original article and pictures take http://damndelicious.net/2014/04/11/garlic-butter-shrimp/ site

Turkey Burgers with Red Onion and Jalapenos

A thick layer of mashed avocado acts as a creamy spread for the burger buns and a good balance to the triple-whammy topping: lime-marinated red onion, pickled jalapenos, and cilantro.

Source: Martha Stewart Living, June 2011

Ingredients

Directions

Original article and pictures take http://www.marthastewart.com/354731/turkey-burgers-red-onion-and-jalapenos site

воскресенье, 15 октября 2017 г.

30 Dairy-Free Recipe Substitutions

Quiet down, cheeseheads. Lactose intolerance can be a blessing, not a curse— especially with a few simple, healthy dairy substitutions at hand. Read on for our top 30 picks, guaranteed to satisfy that next big craving for the creamy, cheesy, and otherwise off-limits dairy products. Even non-lactards will want to dig in!

Regular or smoked tofu for sliced mozzarella or provolone Believe it or not, sliced tofu can mimic the taste and texture of mozzarella and provolone cheese. Try it on sandwiches or crackers for a protein-packed snack with about half the calories and fat of its cheesy counterparts.
Nutritional yeast for cheese Instead of topping those nachos with cheddar, try a sprinkle of nutritional yeast for a cheesy flavoring with less fat. The taste and texture may be a little bit different, but the creamy texture is pretty comparable.
Soy, hemp, or rice-based “cheese” for cheese Le Cordon Bleu might not approve, but for vegan and lactose intolerant nibblers, these faux cheeses are a clutch alternative. Some even shred, melt, and stretch just like the real deal. Vegan pizza party, anyone?
Plain soy yogurt for sour cream With just a fraction of the fat and calories of sour cream, soy yogurt makes for a healthy 1:1 swap. It may not be quite as thick and creamy (sorry, tacos), but it can still do the trick in dips and salad dressings.
Pureed silken tofu for sour cream Break out the blender (or food processor if you fancy, huh!). Pureed silken tofu can deliver a thick, creamy consistency similar to sour cream— without the mega-dose of calories and fat. Too thick? Simply mix in a small amount of non-dairy creamer.
Soy yogurt for yogurt Soy-based yogurt may not taste exactly like its dairy counterpart, but when it comes to texture, versatility, and even certain health benefits, there’s little to be missed. Look out for brands that contain probiotics to help support the body's natural defenses.
Unsweetened applesauce for butter It’s hard to imagine this fruity fall favorite could adequately replace the richness of butter. But applesauce lends just the right consistency plus a hint of sweetness— without all the fat. Try it in any sweet bread (like banana or zucchini), or in muffins, including pre-packaged mixes.
Unrefined coconut oil for butter or lard Coconut oil can withstand some seriously high heat, making it a go-to for frying. And while it has a high amount of saturated fat, coconut oil may have some health benefits, including increased metabolism and immune system support.
Olive oil for butter or lard An all-star staple in the Mediterranean diet, olive oil beats out butter or lard in recipes for those trying to avoid lactose and minimize saturated fats. The flavorful oil also packs a healthy dose of essential omega 3 fatty acids.
Avocado puree for butter Why not go green? They’re both fats (albeit very different fats) and have nearly the same consistency at room temperature. The creaminess and subtle flavor of the avocado works especially well in fudge brownies and dark chocolate desserts. Check out this recipe for an idea of the right proportions for baking.
Mashed bananas for butter The creamy, thickening-power of mashed banana acts the same as avocado in terms of replacing fat in baked goods. The consistency is ideal, plus the bananas add a healthy dose of potassium and fiber.
Prune puree for butter Miss those chocolaty cakes, cookies, and cupcakes? Turns out a half-cup of pureed prunes (yes, prunes!) can replace a cup of butter in most baking recipes. Just follow these simple steps to get the puree down pat.
Hemp, soy, rice, oat, or almond milk for cow’s milk Perhaps one of the simplest switches, these milk alternatives can stand in for cow’s milk without the bat of an eye. And while some might taste slightly sweeter than cow’s milk, they can actually be lower in sugar! Just be sure to go for unsweetened and unflavored varieties, and for some extra vitamin D and calcium, try the fortified kinds.
Soy milk for buttermilk While soy milk can sub pretty seamlessly for buttermilk, to bring out the same sour, tangy flavor, the trick is adding an acid. For every cup of soy milk, try adding two tablespoons of apple cider vinegar and/or lemon juice.
Coconut, potato, rice, or soy milk powder for powdered milk Got powdered milk on that recipe? Hit the baking aisle for one of these simple substitutions. While soy milk powder may be easiest to come across, coconut, potato, and rice milk powder all do the trick (with the same 1:1 ratio).
Coconut milk for evaporated milk The distinct flavor may be best for desserts, but coconut milk can sub in for evaporated milk ounce-for-ounce. Let the bake-off begin!
Coconut milk for cream No soup for you? Coconut milk is a great substitute for heavy cream in soups and stews. And don’t be turned off by the word “coconut”— it doesn’t taste like the sweetened shredded kind!
Coconut cream for half-and-half Later lactose. Making a tasty (and digestible!) alternative to half-and-half is easy to do. Check out these simple steps to whip up your own half-coconut cream and half-soy milk blend.
Tofu spread for cream cheese When a bagel without cream cheese seems incomplete, seek out its dairy-free doppelganger, the tofu spread. With about half the fat of regular cream cheese and twice the protein, this is one extra that’s OK to schmear on.
Flavored tofu spread for chip dip Every chip needs a dip— but not necessarily a heavy, cream-filled one. Luckily, there are plenty of tofu spreads that can double as dips, including flavors like French onion, garden veggie, and garlic and herb. Feeling extra adventurous? Try making your own— like this vegan sun-dried tomato spread.
Baba ganoush for spinach and artichoke dip Sure, the veggies are different, but this simple mashed eggplant dish has the same chunky, hearty texture of the heavier cream and cheese-filled dip. Scoop it up with pita chips, crackers, or raw veggies for a lower calorie snack.
Soy protein powder for whey protein powder Craving protein in powdered form? Since going dairy-free rules out the popular whey protein powder (derived from milk), opt for soy protein powder instead to mix into shakes, smoothies, cookie batter, and more.
Certified Kosher deli meats for standard cold cuts Probably the last place you’d expect to encounter dairy? The deli counter’s cold cuts are sometimes injected with casein, whey, or other dairy derivatives like butter to enhance flavor (ick, we know…). To stay on safe side, look for meats labeled “Kosher,” which should be dairy-free.
Coconut milk ice cream for gelato While there’s nothing quite like the smooth and creamy Italian specialty, coconut milk “ice cream” offers a similar richness, with nearly 100 fewer calories per serving. Just remember this non-dairy alternative is high in saturated fat, so be sure to pass the pint around.
Banana “ice cream” for ice cream Ice cream made from only frozen bananas? Yes please! This is one naturally sweet and dairy-free recipe that’s sure to have you scratching your head— while scooping up seconds. Extra potassium, people!
Sorbet for sherbet These two scoopable treats may start with the same three ingredients (pureed fruits, sugar, and water) but sherbet also adds in milk, gelatin, or egg whites. Feeling fruity? The dairy-free option averages about 70 to 80 percent real fruit per 4-ounce serving.
Soy, rice, or hemp-based “frozen yogurt”for frozen yogurt Who isn’t temped by the tart and twisty fro-yo? Lactose intolerant folks can still get in on the action with some equally tasty soy-based alternatives. Find them at the most supermarkets and some specialty fro-yo chains.
Rice milk chocolate for milk chocolate Chocoholics, rejoice! Rice milk chocolate can satisfy most cravings for the milky stuff, and it’s completely dairy-free. There are even rice milk chocolate bars for an on-the-go treat.
Dark chocolate for milk chocolate Go ahead, take a trip to the dark side. Not all dark chocolate is lactose-free, though, so always check the label. Look for brands that contain just cocoa butter, cocoa liquor, lecithin (usually soy-based), and sugar. For snacking, try dark chocolate with 50 percent cocoa— just enough sweetness to satisfy that sweet tooth. For baking, semi-sweet and bittersweet tend to work best.
Carob chips for chocolate chips For those who want to avoid dairy and added sugar, unsweetened carob chips are a simple substitution for chocolate chips in baking and trail mixes. Plus, they pack a healthy dose of dietary fiber, protein, calcium, and iron.

Did we miss one of your favorites? Tell us in the comments below!

Original article and pictures take http://www.greatist.com/health/30-dairyfree-recipe-substitutions/ site

четверг, 19 октября 2017 г.

среда, 18 октября 2017 г.