Blog posts of '2019' 'April'

Are you avocado obsessed? Do you have them kicking around at home?  

You find a steal of a deal and think how the heck are you going to store all these avocados you absolutely have to have because the price is too good to pass up, right?

Now .. I know what you are thinking : If you buy too many and you can't use them, they'll just go bad.

Ah! But here is where THIS storage trick comes into play!

Store your extra avocados in the vegetable crisper (not the fruit side!) at the back.  They don't turn brown in the cold and they ripen at a snails pace.

Take one out each day to ripen on the counter top and soften. The others, in the fridge, stay plump and firm and won't go bad!

You know the drill .. you head to the grocery store, pick up your favorite fruits and vegetables and shove them inside that second or third drawer for later. 

Then ... in a day or so you start to see those pretty plump fruit go limp or shrivel up.  Ugh... beautiful fruit, spoiled. Vegetables wrinkly. 

Just not the fresh-stuff love you thought you would have all week long.

Here are a few tips to keep your fresh stuff, fresh longer!

Fruits and vegetables don’t play well together. So don’t store them together in a refrigerator drawer or next to each other on the counter or in the pantry. Why? It comes down to science!  Fruit produces ethylene gas.  This gas helps ripen your fruit (it actually acts like our hormones do!). So that ripening process causes faster spoilage.

Vegetables need to breathe. We know how tempting it is just to toss everything in the fridge. You are tired, hungry and likely annoyed at all the grocery store antics. Take a couple minutes to poke holes in your plastic bags.  Never store your veggies in airtight bags. 

Don’t clean produce until you’re ready to use it. Washing fruits or vegetables before storing them makes them more likely to spoil, because dampness encourages bacteria growth.

1. Garlic : Store at room temperature in an open container, to allow air circulation. Don’t take off a clove’s protective papery husk until you’re ready to prep.

2. Onions : Store room temp. On the countertop. They do not fare well in the fridge. Don't set them next to your potatoes! And finally keep them in a dark location.  They turn from sweet to bitter when placed in a sunny or well lit location

3. Asparagus : Trim a half-inch off the end of the stalks and then stand them up in a small amount of water (covered loosely with a plastic bag) in the refrigerator, like a bouquet. They stay fresh for about four days. Re-trim the ends before using.

4. Cucumbers : They hate to be cold. Seriously. Anything below 50 degrees will cause them to spoil faster. If you must refrigerate your cukes, only keep them in the refrigerator for 4 days.  Oh and that's not all - keep these baby's away from your fruit. They will spoil faster because of the ethylene gas produced in fruit

5. Tomatoes : As long as tomatoes are fully ripe, a few days in the fridge won't ruin their flavor — and it will extend their shelf life. So let whole tomatoes ripen on the counter, then store them stem side down on a plate in the refrigerator. Cut tomatoes do better in an airtight container so they don't pick up any off-flavors. Let tomatoes come to room temperature before serving.

Wicked Good!

Fun food to share!

Delicious pizza turned soft pull apart rolls

Crazy awesome hot bubbly wicked good chicken dip that is perfect for dunkin' delishness

An easy appetizer or even shareable meal packed with protein and lots of fun.  Something your family or your guests will remember.

Ingredients

• 1 box mix
  
• 2 tablespoons olive oil
• 1 1/2 cups water
• 1 capful Do You Bake? For the LOVE of Garlic
  
• 1/2 cup butter

Empty your Do You Bake? Pizza box mix into a large bowl. Add wet ingredients and mix on medium speed until a dough begins to form. Add an extra tablespoon of water if needed.  Dough should be lightly sticky.  Knead dough for 2 - 3 minutes.  Place dough in a lightly oiled bowl, covered with a damp towel in a warm place for an hour.

Punch dough down.

Melt butter and add For the Love of Garlic Seasoning blend. Mix together and set aside.

Grease a large skillet (about 12" to 14" in diameter)

Pinch off golfball size pieces of dough and dip in garlic butter. Place dough balls around the perimeter of your cast iron pan.

Preheat oven 400 degrees F

Make Your Dip :

Ingredients -

• 3 tablespoons - limited edition mix
  
• 8oz cream cheese (1 brick), softened
• 2 cups pre-cooked chopped chicken
• 1 cup shredded cheddar or mozzarella cheese
• 1 1/2 cups sour cream

Beat cream cheese until whipped and soft.  Add sour cream and dip mix.  Blend on medium speed until combined.

Gently fold in chopped chicken and cheese

Pour your dip mix into the empty center of your oven proof skillet and spread evenly.

Top with additional shredded cheese if desired

BAKE or 20 - 25 minutes until rolls are pillow soft and tops are slightly crunchy.  Dip will be hot and bubbly.

Serve. Pull apart your rolls and dip into wicked goodness!

The most common (and safest edible flowers) are nasturtium, pansy, violet, Johnny-jump-up, calendula, chive, and sage. These flowers are easily grown without the use of chemicals or pesticides. Many roses are delicious, but you need to be sure they are grown organically. A good rule of thumb is: If you cannot positively identify a flower as edible, don't eat it. Also, if you have asthma, hayfever, or other allergies, do not eat flowers.

Never eat flowers from a nursery, garden center, or florist; they are likely to have chemical residues that concentrate in the flowers.

So best advice? If you aren't sure about the organic nature of your flowers, grow and harvest your own! or plant seedlings from organic seedling sources. 

Here's a look at some of the most common forms of edible flowers to add 'Pretty' to your dishes

Pansy

Pansies span every color of the rainbow, so you can have fun decorating food. Plan a party months ahead and grow pansies to match your decor, best outfit, or favorite color. Their flavor is slightly minty. Try this flower baked into a cookie, as a salad additive, or as a wintergreen-tasting dessert garnish.

Nasturtium

Nasturtiums are one of the most commonly eaten flowers. . Both the leaves and the flowers have a peppery flavor, kind of like Arugula and are best eaten uncooked. Toss petals into salads, top a sandwich, or make a spicy appetizer.

Rose

Roses not only look beautiful in a bouquet, but pair well in some delicious dishes. Roses may be tasteless, sweet, perfumed, or slightly spicy. Chop the petals and mix with sugar. Let them infuse for a week and use for baking and desserts.

Borage

Borage'sstar-shape blossoms practically fall off the plant when they are ready to eat. They have a mild cucumber flavor that is delicious in lemonade.

Tulip

Tulips have a wonderful crunch, especially at the base of the petals. The flavor ranges from pea- to beanlike. Use tulip petals as a low-calorie substitute for chips with dip. Be cautious, though—the bulbs on this lovely flower are NOT edible.

Marigold

'Tangerine Gem' marigoldand the other Gem hybrids are the only good-tasting marigolds, with a citrusy tarragon flavor. Use petals in deviled eggs or sprinkle on soups or pasta dishes.

Lilac

Lilacs are another variable flower, with a grassy taste or a delightful perfumed flavor. Use in chicken dishes and fruit salads or as an infused water upgrade.

There are few foods better than roasted vegetables. Roasting makes almost every veggie—from sweet potatoes to cauliflower, carrots, cabbage, and more—taste more flavorful, caramelized, and complex. All it takes is a quick drizzle of olive oil, some salt and pepper, and you’ve got endless opportunity. Their versatility makes roasted vegetables a great gateway into meal prepping, too: cover them with herbs for sides, serve in salads, soups, or sandwiches, or mix them into one-pot dishes like macaroni and cheese to add some extra nutritional oomph.

The #1 Trick to a Better, More Flavorful, roasted vegetable?

Simply preheat your baking sheet in the oven as it heats up.

Why?

First, it’ll save you time. Once your vegetables hit the pan they will start roasting right away.

Second, your vegetables will cook much more evenly. They will brown on the outside yet remain tender (and not mushy) on the inside.

Third, you won't need to toss and flip your vegetables nearly as much.  Roasted Potates are the ultimate example: rather than waiting for the oven to brown their bottoms while their tops are already starting to steam, everything will get deliciously crispy at the same time. Case closed.

Enjoy sweetness, nutrition and versatility of carrots or sweet potatoes. These shoestring fries are yet another great way to enjoy this wonderful root vegetable!

These carrot and sweet potato shoestring fries are -

• healthier because they're baked
• crispy + curly
• co-mingled, so you can't distinguish which are carrots and which are sweet potatoes
• flavorful
• perfect dipped in creamy ketchup
• fun to eat

Ditch the potatoes for carrots or sweet potatoes in our shoestring fries "makeover" and healthier for you recipe

You will need

• 2 cups vegetable or canola oil
• one 10-oz bag of large carrots (shredded) or 2 - 3 sweet potatoes, peeled and shredded in small shoestrings
• Sweet Heat Seasoning Blend (KETO Style or Regular)

Directions

1. Pat your vegetables dry to remove any excess liquid
2. Add oil (1" deep) to a large skillet or deep bottom pan and heat to medium-high heat until the temperature of the oil reaches 325F
3. Working in baces, carefully fry the carrots or sweet potatoes stirring occassinally, until crispy - about 3 to 4 minutes
4. Remove with slotted spoon to a paper towel-lined plate.
5. Toss your carrots in Sweet Heat Seasoning blend and enjoy

A delicious and easy weeknight dinner that takes less than 30 minutes from start to finish and is super delish.  Available with Low carb & KETO Friendly recipe changes and non KETO eats options

Serves 4

You Will Need

• 2 tablespoons sesame oil
• 1 capful Do You Bake? For the LOVE of Garlic
  
• 2 red bell peppers, cut into small strips
• 1 pound beef, cut into thin stir fry strips
• 1/4 cup soy sauce (or tamari if you are following a KETO or Gluten Free Diet)
• 3/4 cup cold water
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon salt
• finely diced green onions for garnish
• 1 package coleslaw mix or 1 small head of cabbage, shredded

Directions

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat
2. Add your For the Love of Garlic and cook for about 20 seconds
3. Add in your beef and stir fry until brown, about 2 to 3 minutes
4. Remove beef from wok
5. Add in remaining oil to walk and stir in your coleslaw mix and bell peppers.  Cook until tender.  About 5 minutes
6. Stir in soy or tamari sauce
7. Sit in water, black pepper and salt
8. Bring to a boil, stirring until sauce is slightly thicker.
9. Return beef to wok and heat through
10. Serve

If you are not following a KETO diet, serve with fluffy rice if desired.