If you go to a good restaurant you could see they have used many techniques to embellish the dish to stimulate your appetite. One of the main components of this food styling is the focal point of your plating. That is where mainly our eyes get attracted. It can be either in the centre, or […]
First off, I didn’t use a lot of seasoning in this since I figured the smoked sausage would impart a great deal of flavor along with the grilling. (It did) Second, I was quite surprised at how big my foil packet ended up. It was the size of a watermelon! I had already laid out the large piece of foil (doubled up since I didn’t have heavy-duty) and was still surprised how large it got. Next time I think I’ll try two smaller packets so it won’t take so long on the grill. The smoked sausage I used is one that looks like a Kielbasa — it comes in the horseshoe-like shape in a shrink-wrapped package, not the fresh sausage you find in casings.
Grilled Sausage and Vegetables in Foil Packet
1 tablespoon olive oil
Juice of 1 lemon
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There are so very many egg dishes to make for breakfast, or even dinner, that it’s sometimes hard to choose! Do I want a crust, or a crustless dish? Which meat am I in the mood for: bacon, ham, sausage? There’s even a choice of vegetables, but usually I go with what I have in […]
The first time that I had these truffles was five years ago when I was a newly hatched caseworker for CPS. One of the other women brought them in and I have never recovered. I asked her to share the recipe with me and I couldn’t believe it when she told me there were only three ingredients. They are SO easy to make.
- 1 package cream filled chocolate sandwich cookies (Oreos)
- 1 package cream cheese
- 1 package of chocolate candy coating (almond bark)
- optional: 1 package of vanilla candy coating
The worst part of the job is crushing the sandwich cookies. I’m lucky enough to have a Vitamix with a dry container, and that does the job like a champ. If you don’t have a food processor, you can crush them by putting them in a freezer bag and going at them with a rolling pin or whatever you have…
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This was my first time trying these out, I am going to alter the recipe a little because I didn’t like this TOO over baked.
-1 head cauliflower
-1 cup Franks Red Hot sauce (add or substitute your fav hot sauce)
-1/2 cup almond milk
-1/2 cup water
-1 cup flour (whole wheat, rice, almond whichever you prefer)
-1 tsp cumin
-1 tsp paprika
-2 tsp garlic powder
-1/4 tsp salt
-1/4 tsp pepper
-1 tbsp better or olive oil
-chop cauliflower into small bunches
-mix together milk, water, flour and spices in a mixing bowl. Mix till batter is thick and won’t drip off the cauliflower
-dip each piece and shake off excess, place on parchment paper covered baking sheet
-bake for 15-20 mins at 450 degrees, flip occasionally to brown all sides
-in a saucepan combine butter or oil and hot sauce over medium heat.
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Hello there! It’s been a while, hasn’t it? I’ve been out living my life, not sticking to any particular schedule, and just enjoying summer. Grilling has definitely been high on my list of things to do, and of course salads made with broccoli or other seasonal veggies are on our summer menu.
Today I’m going to share one of my
husband’s addictions favorite summer recipes. Like my ranch potatoes, this broccoli salad just works perfectly with grilled meats and other summer classics.
The recipe for this savory broccoli salad comes together quickly and easily.
- Wash and roughly chop two heads of fresh broccoli
- Stir 4 tablespoons of granulated sugar into 1/3 c of hot water until dissolved. Pour over broccoli
- Whisk together 1 c mayo ( I always use Hellmann’s) and 4 tablespoons of vinegar. Stir into broccoli and sugar water.
- Stir in 1 c extra sharp cheddar (more…
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Pâtisserie can be healthier and delicious! There’s a trend towards superfoods and clean living but why not compromise and have desserts with both healthy and ‘decadent’ ingredients? We’ll whip up a genoise sponge with flour, ground almonds, cornflour and xylitol (a birch sugar substitute) then soak it with maple syrup and kirsch cherry liqueur. The gluten-free, sugar-free and dairy-free vanilla crème pâtissière is made with oat or almond milk and combined with natural greek-style yoghurt and gelatine for a deliciously light creamy filling. The Italian meringue topping requires sugar but it’s a lovely layer browned with a blowtorch or dusted with a little gold powder and decorative sprinkles. Then there’s the surprise strawberry treasure trove inside. Fraises is French for strawberries and they’re definitely the hero in this healthier Fraisier. Hip hip … ! 🙂
To construct this cake I used some techniques and the…
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This recipe is incredible..
I am not the hugest dark chocolate fan, but these little dark chocolate caramels, covered in sea salt are honestly to die for!
Straight from the fridge, these little sweets melt in the mouth and have the most amazing smooth consistency.
Each caramel is so well balanced – with creaminess from the caramel, slight bitterness from the dark chocolate, and saltiness in the form of Cornish sea salt, mmm… ❤
Earlier yesterday, I first attempted to make a batch of these caramels using a different recipe from the Mast brothers. As indicated, the recipe doesn’t always work for everyone, and sadly it didn’t for me.
Still on my quest to make some sort of confectionary, I came across this recipe from smitten kitchen.com. Unlike the recipe from the Mast brothers, this recipe requires you to make a chocolate ganache, which is added to a sugar…
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