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- 8-ounces dragon fruit pulp, white flesh scooped from inside the fruit
- 3-ounces lime juice
- 1.5-ounces turbinado sugar
- 5 large fresh basil leaves, chopped
- 6 ounces CAPTAIN MORGAN® Coconut Rum
- 4-ounces coconut water
- 4-ounces lime sparkling water
- crushed ice
- Place dragon fruit pulp in a blender with coconut water and blend on on low until the pulp is blended.
- In a medium container, pour the mixture through a sieve, using a spoon to make sure the juice and pulp go through the sieve.
- This separates the seeds allowing the host bartender to add as many seeds to their liking.
- In a mortar and pestle, crush the basil leaves with the turbinado sugar allowing the basil flavors to release in the sugar.
- Add the basil and sugar to the dragon fruit juice and then add the rum. Add about 1-2 Tablespoons of the dragon fruit seeds to the drink and mix.
- Divide the drink in two 8-ounce glasses and add lime sparkling water and crushed ice.
- Breakfast
- Snack
- Lunch
- Snack
- Dinner
- Dessert
- 4 cups uncooked medium elbow macaroni
- 3 tablespoons all-purpose flour $
- 1 teaspoon salt $
- 1/4 teaspoon black pepper
- 2 1/4 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While pasta cooks, place flour, salt, and pepper in a large saucepan.
- Add milk, stirring with a whisk until well blended.
- Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
- Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
- Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
- Remove from heat.
- Add cheddar cheese, stirring until cheese melts.
- Combine pasta and cheese sauce in a large bowl; toss well.
- Wild Blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants are more genetically diverse with thousands of interlocking plants spreading and interlocking naturally across fields over thousands of years. That diversity is what gives Wild Blueberries their complex and delicious flavor—an extraordinary mix of tart and sweet.
- Wild Blueberries have two times the antioxidant capacity of the larger cultivated blueberries. A growing body of research shows the potential health benefits.
- Wild Blueberries are called “Wild” because they are not planted— they have occurred naturally in barrens and fields in Maine and Eastern Canada for 10,000 years.
- 1 stick of unsalted butter
- 1 cup sugar
- 2 large eggs
- 2 Tablespoons chia seeds (optional)
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon soda
- 1 1/2 teaspoon baking powder
- 1 cup sour cream
- 1 1/2 cups frozen wild blueberries
- 1 cup chopped pecans
- 3/4 cup sugar
- 1 1/2 teaspoons cinnamon
- Preheat oven to 375 degrees F.
- Cream butter and add sugar, eggs, chia seeds and vanilla.
- Mix dry ingredients together in a small bowl.
- Alternate dry ingredients and sour cream into egg mixture and mix until well blended but do not over mix.
- Add 2 Tablespoons into a bowl with the frozen wild blueberries and gently toss until berries are covered.
- Gently fold into the batter.
- Mix the pecans, sugar, and cinnamon well.
- Set aside.
- Line 2 dozen muffin tins with liners of your choice.
- Add 2 Tablespoons of batter to the bottom of each muffin and then sprinkle 2-3 teaspoons of filling.
- Cover the filling with another 2 Tablespoons of batter and sprinkle with another 2-3 teaspoons of topping.
- Repeat process.
- Bake for 20 minutes.
- Cool and serve with butter.
- 2 small boneless, skinless chicken breasts
- 1 (8-ounce) can tomato sauce
- 1 dried ancho / pasilla chile pepper, stemmed and seeded
- 4 burrito size flour tortillas
- 6 ounces thinly sliced Jack cheese
- 1 ripe mango, peeled, pitted and thinly sliced
- 1/4 cup minced red bell pepper
- 1/4 cup sliced green onion
- 1/4 cup cilantro, chopped
- 1 large mango, peeled, pitted and chopped
- 1/3 cup chopped red bell pepper
- 1/4 cup minced red onion
- 1/2 tablespoon chopped fresh cilantro
- 1/2 tablespoon lime juice
- pinch or dash salt
- Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through.
- Let cool slightly and cut into bite size strips.
- Puree the tomato sauce and dried pepper in a blender or food processor.
- Transfer to a small saucepan and simmer over medium heat for 15 minutes.
- Add grilled chicken to pan and toss well to coat; season to taste with salt.
- Place flour tortillas on a flat surface.
- Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla.
- Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side.
- Serve with mango salsa.
- In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt.
- Mangos pack a nutritional punch at just 100 calories per cup, making them a perfect snack any time of day.
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber.
- Mangos are fat free, cholesterol free and a good source of dietary fiber.
- Mango’s sweet taste of summer make mangos a regular household snack to be enjoyed throughout the year with these simple tips for selecting, cutting and storing mango.
- Selecting: Don’t judge a mango by its color – red does not mean ripe. To find a ripe mango, just squeeze gently. A ripemango will be slightly soft like a peach or avocado. A firm mango will ripen at room temperature over a few days.
- Prepping: To cut a mango, simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then, simply scoop it out of the skin. For more on how to cut a mango or delicious new recipes, visit Mango.org.
- Storing: Keep unripe mangos at room temperature. Never refrigerate mangos before they are ripe. Once ripe, mangoscan be moved to the refrigerator to slow down ripening for several days.
- Year-Round Availability:
- Mangos are the world’s most popular fruit and are available year-round, so you can always get your hands on a perfect mango.
- Six varieties of mango make up most of what is available in the U.S. Because each variety comes into season at a different time of year, you’ll always find a mango in your produce aisle.
- While there are more mangoes in the market during the summer than any other season, this tropical fruit can bring a little sunshine to your table any time of year.
Dragon Fruit Coconut Basil Cocktail
April 13th, 2015
Today was perhaps the warmest day since winter said its last goodbyes just a little over a week ago. Even though I am excited about the warmer weather I am not sure how I am going to go through this third pregnancy during the warmer weather. I guess I will survive like the first two times. Now that the warmer weather is approaching it will be time to entertain outdoors and using more seasonal ingredients for drinks and grilling sessions.
I believe my husband has been looking forward getting out his grilling tools but he has also been excited to make some delicious cocktails for friends. Even though I am 6-months pregnant and not drinking alcohol, I imagine the drinks I could be having for the summer. A girl can dream right??? While I live vicariously through my imagination I laid out a few ingredients for my husband to try a new cocktail I have been dreaming up.
Recently CAPTAIN MORGAN® introduced three flavors to add to their portfolio of products —CAPTAINMORGAN® Pineapple Rum, CAPTAIN MORGAN® Coconut Rum, and CAPTAIN MORGAN® Grapefruit Rum. Captain Morgan’s new flavors are five times distilled and made with fine cane molasses. Each expression blends natural flavors with CAPTAIN MORGAN®White Rum, resulting in a liquid that can be enjoyed as the key ingredient in a number of island-inspired cocktails.
Since I cannot go to the Caribbean I decided to imagine going there by creating a one-of-a kind cocktail using dragon fruit otherwise known as pitaya in Mexico and in Central America. It is a fruit that grows on a specific cactus and is just super amazing to just be able to purchase anywhere. It has a bright pink skin with greenish leaves. The inside of the fruit is an amazing white pulp with black seeds almost looking like an albino kiwi. While the fruit is not as exciting to eat on its own, an added squeeze of lime and sugar makes it an exotic passage through time.
While it was hard to make a decision which Captain Morgan rum to use, I decided to go with CAPTAIN MORGAN® Coconut Rum because of the flavors and ingredients I decided to bring together to make this delicious cocktail. When making this cocktail, imagine a themed party and serve these tropical cocktails to your friends. They will all be asking you about dragon fruit. Make sure you have one on display because this will probably be a one time affair.
Thanks to my husband for mixing and taste testing, even though I did have ONE sip in order to approve. I easily made my own with coconut water and spritzer and pretended to be in my own beach cabana. Each bottle of Captain Morgan rums was amazing to smell. My husband truly enjoyed taste testing each rum. Enjoy!!
Ingredients
Instructions
Make sure to check your local store for these new rums which are sold at a suggested retail price of $15.99 for a 750 mL bottle, each variant blends Captain MorganWhite Rum with natural flavors, making them perfect for simple cocktails, along with more complex, Caribbean-inspired drinks. I look forward making more cocktails for friends in the near future.
Disclosure: Samples were provided by Captain Morgan to facilitate this review. All opinions and recipes are my own.
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GIANT Food Stores and Nutritionists {Review}
April 8th, 2015
Grocery shopping is something I enjoy when I have nights off and my husband is able to take care of the girls. It allows me to be relaxed and to really work off my prepared grocery list but sometimes it does not always happen this way. Sometimes I go to the store on the fly when I have to fill our pantry and fridge with essential items. This only results in overspending and food waste.
I still felt like I needed help with ideas on combining and having balanced meals for our family for our busy weeks. I learned recently that GIANT Food Stores has a team of nutritionists in select stores to assist customers with questions on healthy eating while they shop and provide one-on-one nutrition consultation. They even help with food choices and meal plans that work with specific diets and sensitivities too!
One of the things I aspire to do better and to do consistently is to meal plan. Anyone else like that? Even though I do manage to cook a fresh meal for my family most nights, I really only plan it a few hours if not an hour before meal time, which ends up being super stressful especially now that I am pregnant. One of my misconceptions about meal planning is thinking I need to stick to the meal I planned for that specific day which in reality is not true. What about leftovers? Well, I would pack those up for my husband for his lunches or a night that he is out late.
When I arrived at my local Giant to meet with the in-store nutritionist in Exton, PA, I realized I had walked past her office many times and not even noticed. When I sat down with the nutritionist, Rabiya Bower, we chatted a bit about what I had in mind and some of the goals for myself and my family. Ms. Bower asked me what I ate on a normal day and what typical meals I ate and prepared for our family during the week.
Daily Food Plan
I pretty much shared with Ms. Bower that my primary issue was maintaining healthy portions on a plate. I had no problem with having a balanced meal or having vegetables for anyone, it was a matter of portion control. So with this information, Ms. Bower was able to share with me a Daily Food Plan that showed me my daily recommended amount for each food group. I keep thinking this was something simple I could have done on my own but the fact is that sometimes we all need something VISIBLE to keep our lives in order.
Healthy Snacks
What did I think about my Daily Plan? I actually liked it because then I could plan better with the amount of grains I could have versus overeating. Another helpful list that Ms. Bower shared with me were ideas on healthy snacks. I am totally not a snacker but her list of healthy snacks was really helpful especially since I am supposed to be eating every 3-4 hours with being pregnant. It has been a AWESOME to have ideas given.
Weekly Meal Plans
Included in my consultation is a meal plan which includes the following:
I loved the fact that dessert was included in there because I know I have a sweet tooth. I looked through all my meal and snack options and realized that all my choices were doable. Something I like keeping in my house are plenty of fruits and vegetables but now I needed to have them out and visible to make sure I am snack on healthier choices.
Here is an example of Eating Healthy on a Budget.
Consultation
My consultation lasted an hour and when I left I felt confident that I had learned and reminded myself of consistency and healthy eating. Each ONE-hour consult is $20 but after the consultation, the customer receives a $20 GIANT gift card, so it’s essentially free.
One of the deals I learned about is that you can buy three HOUR consults for $50 which saves me $10.
Healthy Ideas
GIANT Food Stores also offers FREE Healthy Idea classes throughout the month which really excited me since I did not know at all. It varies from informational classes, tours, to cooking classes with kids. Take advantage of finding out what is available at your local GIANT because it is FREE and it helps and informs your family!
One of the recipes that Ms. Bower shared with me is one I have to share with you because I like my pasta like anyone else but it is all about the portions and ingredients.
From http://www.myrecipes.com/recipe/creamy-stove-top-macaroni-cheese
Ingredients
Instructions
Disclosure: This is a sponsored post with Giant Food Stores. All opinions and experiences are my own.
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Sour Cream Blueberry Coffee Cake Muffins
April 7th, 2015
I am so excited that Spring is officially here! We could have spent the whole day outside with my girls. They actually cried when I told them they had to go home for a nap. Did they nap? Of course not! After all the sunshine and running around, I guess they love the fact that spring is in the air. One of things we love about spring are all the berries we get to eat. My girls LOVE berries and we usually alternate days eating a new berry.
Some mornings I alternate making smoothies for the girls using a berry of their choice with almond milk, spinach, bananas, chia seeds, and a probiotic. They enjoy it so much they guzzle it really fast. One of the combinations they like a lot is a blueberry banana green smoothie. My 2-year old loves being in the kitchen helping mommy add the ingredients into the blender even the spinach! She won’t eat it on its own or steamed but she will eat it in a smoothie. GO figure.
I recently discovered that wild blueberries are available in many grocery stores in the frozen section. I know I might have tasted them before at a restaurant but I had never purchased any on my own volition until I found out I could! A few tidbits I learned about wild blueberries is that they are quite different from the plump ole regular blueberries.
Check it out:
Not only did I learn about this little power fruit, but then I learned that the berry is immediately frozen fresh at harvest time which locks in the flavor and taste of each wild blueberry. YUM!
I could not wait to make something with these little delicious berries. Since I love breakfast I decided to take an original recipe and revamp it with these frozen wild blueberries. Take a traditional coffee cake and whip it with additional protein and sour cream and you have the most moist breakfast muffin you will ever taste. Every bite had a blueberry and about 2 dozen of them were consumed in 2 days. Oh yeah, I shared too. No worries.
The nutty crumble on top and in the middle of the muffin added a slight sweetness to the berry. I still lightly tossed the frozen wild blueberries in flour to allow for the berries to somewhat retain their shape. Enjoy this recipe!
Ingredients
Instructions
Any bloggers interested in winning a great prize? Enter your own recipe for a chance to win either a Vitamix or Whole Foods Market gift cards. Your challenge is to create a unique, original recipe using Wild Blueberries. Here’s the catch—you’re encouraged to think outside the box of traditional baked goods. Think appetizers, lunch ideas, side dishes, and smoothies—let your imagination run wild! Be sure to take great photos of the entire process and finished product to post on your blog, along with the complete recipe and instructions.
Good luck!
Check out Wild Blueberries on Facebook and Twitter
Disclosure: I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.
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Mango Madness with Cinco de Mango Quesadillas
April 2nd, 2015
This post is sponsored by The Motherhood and The National Mango Board.
Last week my daughters and I attended a great cooking class in East Norriton with Really Cooking with Robin. During that time we tasted different appetizers that included mangoes. After we had a few introductions we were brought to an area for demonstration and cooking for all the moms and kids. My daughters and I promptly found a spot in the front with two chairs so that they could be in between my cooking station while also being able to see the instructor.
We were told that all the recipes we were going to learn to cook were all going to be kid-friendly and even great for those families that have their kids help in the kitchen. My girls were very eager to help whenever the teacher called for a volunteer to mix up ingredients. It was so cute! We first started out with a delicious Mango and Banana Smoothie using a Vitamix.
We were able to sample a nice glass before we started cooking and it was super delicious. My girls simply LOVE mangoes, so when they tasted the drink they knew it had mangoes AND bananas. I knew that this recipe was going to be a regular in our home so I was glad to have a copy of the recipe.
The next recipe we learned to make were delicious Cinco De Mango Quesadillas. I thought it was a clever name for a recipe especially since Cinco de Mayo is quickly approaching. When it comes to combining fruit and meat in meals, I hardly do it except on occasion during the summer when I make fish tacos and accompany them with a mango salsa.
As we prepared out quesadillas we learned quick tips when handling mangoes. Robin, the instructor, taught us how to slice mangoes, calling the larger sides, cheeks. It was quite amusing since I had never heard that term, but it was informative because I think I had been cutting, peeling and pitting mangoes all wrong. The girls helped me scoop the mango flesh out to have ready for the quesadilla recipe.
After we assembled the ingredients, the quesadilla came to life after grilling on a skillet for 5-10 minutes. I really REALLY liked this quesadilla recipe and was amazed that it was so delicious. There was perfect mild spice on the chicken because of the chili but the mango cooled the spice. When I made this at home, I accompanied each quesadilla with sour cream and more mango salsa. You simply HAVE to try this recipe.
This is a recipe by www.mango.org
Ingredients
Instructions
I asked my readers before this cooking event what they would want to know about mangoes and so I thought I would share a few facts that will prepare every family to enjoy mangoes like they have never before!
Simple, Satisfying Mango Snacks:
Visit www.mango.org for additional information on mango varieties, availability and recipes.
One last recipe I have to share are the Frozen Yogurt Dipped Mango Pops. I had only had frozen banana pops dipped in chocolate but nothing like what we learned in the class. I was super impressed by the simplicity of the recipe especially I knew it would be something my girls and I would love to make together.
The instructor showed us how to cut the right size mango in order to place a popsicle or skewer stick to make a mango pop. Each mango slice then would be dipped in a mixture of yogurt and honey. Then any additional toppings could be sprinkled on each mango pop. My girls immediately asked for the pops with mini chocolate chips. It was so predictable! Check out the recipe to make with your kids!
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Sweet and Savory Oatmeal with Finlandia Butter + ShopRite Gift Card Giveaway
March 31st, 2015
Butter is always on our shelves because it is totally a staple and used in most of all our morning recipes. When I think of butter I remember all my trips with my grandmother overseas in Switzerland, France, Germany and even Italy. Most of the time we spent at bed and breakfast places that served amazing breakfasts. It was so impressionable especially for a young foodie at the age of 14. I remember the European butter being so different and delicious and even more decadent that the butter we had back home.
This is what Finlandia Butter did for me. It transported me to my morning European breakfasts with my grandmother and made me super nostalgic for the sights and food we experienced. I am so glad that I was able to find this Finnish butter at my local ShopRite because now I know where I have my dose of imported butter daily.
I do not know about you, but I like butter on anything and everything than just the traditional toast of bread. Several days ago I made blueberry muffins that were delicious and warm. I loved using the salty Finlandia Butter for each half because it countered the sweetness of the berries and the muffin. I am all about sweet and savory so I decided to give my oatmeal a twist one morning.
After I prepared 2 cups of oatmeal, I added some brown sugar, cinnamon, and vanilla to the cooking oats. When they finished cooking I scooped a cup of cooked oatmeal into a bowl and added diced bananas, with more cinnamon and added about a Tablespoon of butter. I thought of adding a second dollop but thought I would wait. My bowl of oatmeal was such a warm bowl of goodness.
Why do I think Finlandia Butter tastes so creamy and delicious compared to our every day butter? I think it provides authentic flavor still made the old fashioned way which is made with pure fresh milk from cows cared for on small Finnish family-owned farms which means nothing is artificial and there are no added hormones.
This creamy, delicious butter starts with the purest milk in Europe from small Finnish family-owned farms where the cows are treated humanely and not given rBST or any artificial hormones. The fresh milk is carefully churned and cooled to a perfect temperature that creates a delightfully creamy flavor and smooth texture.
What recipe would you use this gourmet butter? Have you ever had imported butter before?
I am looking forward using some of the unsalted butter in Bulletproof Coffee soon. Yum!
How about entering a giveaway for a chance to try your own Finlandia butter? One US reader will win a $25 Gift Card to ShopRite. Enter below:
