Hawaiian chicken skewers grilled with fresh pineapple, orange bell peppers, and red onions are an easy summer dinner! Serve the skewers with cilantro coconut rice as a delicious side dish! Happy Wednesday friends! I hope the work week is speeding by for you.
As a nutritionist, I certainly appreciate food for the good things (or not so good things) it does for our bodies. Health stuff aside though, I've always said one of the biggest reasons I love food is for the memories it makes for everyone.
Dark, rich, gooey, crispy, cakey, fudgey - this cake is alllllll of those things. Even more exciting, the batter comes together in a matter of minutes and bakes for less than half an hour. You can even eat it warm right out of the pan if you don't want to wait for it to cool completely.
You want your ice cream to be just soft enough to work with -- too soft and the cake will be icy. Take each pint out to soften while the cake layers are freezing. Source: Everyday Food, June 2012 The Food Newsletter Great tips & recipes delivered to your inbox.
I'm only repeating what everyone around me has been saying, but whoa. Where did this year go? I can't believe we're only three days out from Christmas. And finally, it seems, after a week of torrential rain and cloudy skies that weirdly got me really down and unmotivated to do anything Christmas-like, the sun's out....
The whole idea of bonfires, golden-brown roasts, setting marshmallows aflame, and sticky graham-crackery yumminess-just screams summer. Yet here we are, still stuck at school...loaded up with tests, p-sets, and papers, craving a slice of summertime. So here is a recipe with the convenience and late-night-sugar-rush of a microwaveable and the comforting flavors of campfire s'mores.
Sometimes getting kids to eat a healthy snack can be quite a chore all itself. Here I used organic apples and sliced them into rings then filled them with almond butter and crunchy granola. These pack wonderfully and are perfect for lunchboxes or as an after-school snack.
No-Bake Strawberry Lasagna makes a fabulous spring and summer dessert and can feed a large crowd. It is made from prepared pound cake from the store (I buy frozen pound cake and defrost it), a creamy cream cheese and pudding mixture, and fresh strawberries sweetened and flavored with a sugar and kirsch.
Ingredients: 1 apple (whatever type you like, I used pink lady) 1 tbsp. dried cranberries, raisins or chopped nuts (optional) Cut a 12x18-inch sheet of nonstick foil. Place apple slices (on the nonstick side of the foil) along with butter, brown sugar and cinnamon and dried cranberries (if using).
This post contains affiliate links. The temptation to buy canned goods and pre-packaged items tends to come in waves. Right now, with Thanksgiving just around the corner, it's a tsunami. My half of the Thanksgiving menu is nailed down: smoked turkey, cranberry sauce, sweet potatoes, cloud rolls, vanilla bean cheesecake and pumpkin pie.