juicing recipe 1

Lately, AJ and I have been trying to add more vegetables into our diet. Every evening with dinner we pile yummy veggies onto our plates and eat it before starting on our main course. In an attempt to add other healthy additions to meals during the day I have started juicing more often and create yummy concoctions, like this morning juice with carrots and pineapple. It is sweet and hearty enough to keep you full throughout the morning.  carrot pineapple juicecarrot juicejuicing recipejuicing recipe 2juicing recipe 4

 

Serves 2-4

Ingredients:

  • 1 small bag of baby carrots
  • 1 pineapple, chopped
  • 1 banana
  • 1 Tbsp lemon

Directions:

Toss all the carrots into the juicer before blending everything together in a blender.

Note: The mixture is very thick with pulp from the pineapple. If you prefer a smoother juice, I recommend juicing the pineapple before blending it all together.

I use the Breville Multi-Speed Juicer.

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The Superbowl is coming up and having recipes for a great party dip is always a necessity. This Game Day Sausage and Cream Cheese Dip with Jimmy Dean Sausage Crumbles is simple and super delicious. The sausage crumbles add a kick of flavor and are an easy addition to any recipe. Watch for the full recipe on SheKnows.com as game day gets closer.

My Soul is the Sky1: http://missysue.com/

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A steaming bowl of chili is a welcomed delight when the weather is beginning to cool down. It’s hearty and filling the a perfect treat, coupled with a slice of warm cornbread and drizzle of honey, when you’re staying inside, bundled up in a warm blanket with a good movie or that novel you’ve been hoping to tackle.

Homemade Chili

Makes about 6 servings
Ingredients
 1 pound ground beef
 1 onion, chopped
 1 (14.5 oz) can stewed tomatoes
 1 (15 oz) can tomato sauce
 1 (15 oz) can kidney beans
1 (15 oz) can of pinto beans
 1 1/2 cups water
 1 pinch chili powder
 1 pinch garlic powder
 salt and pepper to taste
Directions
In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Cornbread
Makes 9 servings
Ingredients
 1/2 cup butter
 2/3 cup white sugar
 2 eggs
 1 cup buttermilk
 1/2 teaspoon baking soda
 1 cup cornmeal
 1 cup all-purpose flour
 1/2 teaspoon salt
Directions
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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With Fall soon approaching, warm, apple cider donuts, pumpkin pancakes, and s’mores are just around the corner. Since the summer heat hasn’t quite dissipated yet, a cool refreshing ice cream shake with the flavors of roasted marshmallow, melted chocolate, and a crunchy graham is the perfect treat for progressing into the cooler weather.

Ingredients

1.5 quarts vanilla bean ice-cream
2 1/2 cups mini marshmallows (broiled/toasted)
1/4 – 1/3 cup chocolate ganache or hot fudge
4 – 5 graham cracker squares (2 full sheets)
Directions
Combine quality milk and dark chocolate in a microwaveable safe bowl. Add 1 tablespoon of cream and microwave in15 second increments until melted. Hot fudge may also be substituted.
Move the oven rack to the highest level and turn oven to broil. Place a wire rack on a cookie sheet and evenly distribute mini mallows on top. Broil until browned, about 10 to 20 seconds. These will burn if they’re not watched the entire time.
Add vanilla ice-cream, melted chocolate, graham crackers, and roasted marshmallows to a blender and blend until combined. Pour into glasses and top with additional marshmallows and graham cracker pieces.

{inspired by pinkpistachio}
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Whenever we go out to breakfast AJ always gets his eggs “over easy;” they are his favorite but the hardest to make at home. Because of his love for a gooey, runny yolk I have been wanting to make baked eggs with runny yolks for as long as I can remember. I never had any ramekins though so I tried not to think about it whenever I pulled the egg carton out in the morning. Finally, one day a few months ago I decided to just bite the bullet, buy the little dishes, and serve up some eggs. I don’t know why buying these tiny things was such a big deal but I am glad I finally did and promised AJ I would be making these more often, maybe even one day perfecting the “runny yolk” while trying. 

Baked Eggs with Tomato, Parmesan, and Basil
Makes 2

Ingredients
4 eggs
4 Tbsp of half and half
3 cherry tomatoes
2 Tbsp of fresh, parmesan cheese
4 basil leaves, chopped
salt and pepper
1 Tbsp butter

Directions
Preheat oven to 400°.
Add 2 Tbsp of half and half to a well buttered ramekin. Crack two eggs into the ramekin. Top with a few slices of tomato, Parmesan cheese  and sprinkle with basil. Add a pinch of salt and pepper and cook in the oven for 10-12 minutes for yolks that are a little bit runny or 15 minutes for firm yolks (cooking times based on 4,000 feet elevation).
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