Categories
Food

Favorite Snacks. I have a few.

Views: 63

Favorite Snacks. I have a few. Yes I do have a few favorites when it comes to snacks. But only in moderation. I love chocolate and Potato chips. But on the chips, Salt and Vinegar. Chocolate I try to stay with dark chocolate. But a Hershey bar with almonds is to die for

So what are your favorites?

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James Stewart’s daughter shares beloved holiday memory with ‘It’s a Wonderful Life’ star.

Views: 82

Reprint source. Closer Magazine

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James Stewart’s daughter shares beloved holiday memory with ‘It’s a Wonderful Life’ star.  Here’s a movie I never get tired of. and here’s the daughters story.

Like so many people, Kelly Stewart Harcourt, daughter of late actor Jimmy Stewart, looks forward to watching the annual winter broadcasts of It’s a Wonderful Life, which her father starred in as George Bailey. “My father often said his favorite movie was It’s a Wonderful Life,” Kelly exclusively tells Closer Weekly in the magazine’s latest issue, on newsstands now.

Reexperiencing the story of kindhearted George, who in his darkest moment learns how much his neighbors in Bedford Falls love him, the 69-year-old recalls how her famous father, who died at age 89 in 1997, always made their family’s Christmas celebration extra special.

“Once my dad dressed as Santa Claus and came into our bedroom — my sister and I were astounded,” she remembers about a 1958 Christmas trip to Hawaii. Though they eventually realized who was under that costume, Jimmy, a consummate actor, never broke character. “I slapped him on the back and nudged him, but he just carried on as Santa.”

Like the lovable everyman characters he often played in hits like Rear Window, Vertigo, Harvey and more, Jimmy believed in honor, family, faith and doing the right thing. He was already a Hollywood leading man when World War II broke out and led him to enlist. His wartime experiences — although harrowing — would make Jimmy a deeper, more serious man and a better actor.

“He had seen dark things and internalized some rage,” Robert Matzen, author of Mission: Jimmy Stewart and the Fight for Europe, explains to Closer. “After he returned, he sought more challenging roles. In It’s a Wonderful Life, George reaches a breaking point, has that flash of temper and destroys the models in his living room. I don’t think that scene would have been possible for Jimmy before the war.”

In the early 1940s, a gossip columnist christened Jimmy “The Great American Bachelor.” He romanced Mae West, Ginger Rogers, Olivia de Havilland and many lesser known starlets, often double-dating with his great friend, actor Henry Fonda. “They were a couple of young, tall, good-looking guys on the loose,” says Jimmy Stewart: A Biography author Marc Eliot, who adds that Jimmy was as popular offscreen as he was on. “You can’t manufacture or learn likability, but Jimmy had it. And it took him everywhere.”

In 1939, the actor joined the A-list by starring in Frank Capra’s You Can’t Take It With You and Mr. Smith Goes to Washington. In 1941, he won a Best Actor Oscar — beating out Laurence Olivier — for The Philadelphia Story. Pennsylvania-born Jimmy had it all, but his sense of duty ran deep. Both of his grandfathers fought in the Civil War, and his father served in WWI. With the onset of WWII, Jimmy enlisted with the Army Air Corps and began flying bomb raids over enemy territory.

“During his toughest mission, an anti-aircraft shell detonated under the flight deck of his plane and a two-foot hole was blown out between his legs,” reveals Matzen. “He was looking straight down at Germany and they had to fly that plane four hours back to base with only three engines.”

Upon his return to civilian life, the Winchester ’73 actor was no longer the happy-go-lucky man of his youth. Troubled by nightmares, he sought refuge in his faith. “When he needed strength, help and comfort, he would pray and go to church,” says daughter Kelly. Because of his beliefs, Jimmy was drawn to the It’s a Wonderful Life script for its air of melancholy as well as its heartwarming message of love.

“I filmed a long scene with him, sitting on his lap, putting tinsel in his hair. He was a very nice man,” Jimmy Hawkins, who played his son Tommy, tells Closer. Karolyn Grimes, a.k.a. little Zuzu, adds that it was obvious that Jimmy loved children. “He was just a gentle, kind soul. He never lost his temper. Once time I missed a line and he told me, ‘Don’t worry. You’ll get it right next time.’ And sure enough, I did.”

Perhaps playing a family man in It’s a Wonderful Life got Jimmy thinking about his future. “He started to date around again, but he didn’t enjoy it as much as he used to,” explains Matzen. In 1947, he met his wife-to-be, Gloria McLean, at a Christmas party. “She was not pretentious and was a really good sport,” recalls their daughter Kelly. “She had an incredible sense of humor and was really beautiful.”

Jimmy continued to make movies, but Kelly and his three other children, Michael Stewart, 73, Judy Stewart-Merrill, 69, and late son Ronald McLean, became the center of his life. “Gloria and the children continue to bring me enormous pleasure,” he once gushed in a 1985 interview. “On the whole, it’s been a darn wonderful life.”

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Uncategorized

Looking for team players. Moderators wanted.

Views: 95

Looking for  team players. Moderators wanted. Looking for one or two moderators. For one channel or all three. This channel here is non political. Fun stuff, music, food, and  everyday feel good stories. No religion. News with Analysis and Looking at Today’s world are a mixture all that Koda has. But they have politics and no religion.

If you want to write articles, that’s fine also. Just drop me a line at the e-mail below.

MC

ledbed12345@gmail.com

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Categories
Food

German Christmas Stollen

Views: 18

 

 

German Christmas stollen. “Dresden is famous for her stollen—long loaves of sweetened bread with raisins and almonds galore; the rolled-up shape is supposed to represent the Holy Infant in its swaddling clothes,” notes a 1915 issue of Table Talk magazine (“the American authority upon culinary topics and fashions of the table”).
This rich yet flaky sweet bread comprises wheat flour, yeast, dried fruits, candied citrus, and a lot of butter—about a 1:2 butter-to-flour ratio for a “heavy stollen.” Like Champagne, the label Dresdner Stollen is legally protected and can be applied only to stollen made in Dresden according to strict rules; each loaf has to pass inspection by other bakers before it receives its stamp of approval.

Difficulty

Medium 👍

45
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:10+
430 g all-purpose flour
10 g dry yeast
60 ml water (lukewarm)
40 g sugar
150 ml milk
1 tsp cinnamon (ground)
1 vanilla bean (seeds)
160 g butter (soft)
20 g butter (melted)
70 g marzipan (cubed)
2 cl rum
1 lemon (zests)
50 g almond slivers
50 g diced candied orange
50 g diced candied lemon
50 g raisins
50 g confectioners’ sugar
salt
flour for work surface
Metric

 

Imperial

Utensils

  • small bowl
  • standing mixer or hand mixer
  • plastic wrap
  • large bowl
  • rubber spatula
  • standing mixture or hand mixer
  • rolling pin
  • baking tray
  • baking paper
  • sieve
  • brush

Nutrition per serving

Cal
443
Protein
7 g
Fat
21 g
Carb
57 g
  • Step 1/7

    • 60 ml water
    • 10 g dry yeast
    • 10 g sugar
    • small bowl

    In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.

  • Step 2/7

    • 200 g all-purpose flour
    • standing mixer or hand mixer

    In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.

  • Step 3/7

    • 150 ml milk
    • plastic wrap
    • large bowl
    • rubber spatula

    Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.

  • Step 4/7

    • 230 g flour
    • 30 g sugar
    • 1 tsp cinnamon
    • vanilla bean
    • 160 g butter
    • 70 g marzipan
    • 2 cl rum
    • lemon
    • salt
    • standing mixture or hand mixer

    Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.

  • Step 5/7

    • 50 g almonds slivers
    • 50 g diced candied orange
    • 50 g diced candied lemon
    • 50 g raisins

    Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.

  • Step 6/7

    • flour for work surface
    • rolling pin

    Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.

  • Step 7/7

    • 20 g butter (melted)
    • 50 g confectioners’ sugar
    • baking tray
    • baking paper
    • sieve
    • brush

    Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.

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Categories
Food

Still have left over Turkey? Turkey Soup.

Views: 177

Still have left over Turkey? Turkey Soup. If like our family, you can only eat so many Turkey sandwiches. But a Turkey soup? Now that’s something. Trust me and use the chicken broth instead of Turkey stock. I have to go now, I need to shovel some snow then sit down and have a bowl of Turkey Soup.

Author: Jamielyn Nye
The perfect meal to use up all that leftover turkey from the holidays! Packed with fresh veggies, herbs and noodles, this leftover turkey soup recipe is super filling and comforting!

 

turkey soup

Leftover Turkey Soup Recipe

Course: Soup
Cuisine: American
Keyword: leftover turkey soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings:
Calories: 198

 

Ingredients

2 Tablespoons butter

  • 1-2 cups sliced carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 cup water
  • 43.5 ounces chicken broth (or turkey stock)
  • 1 cup elbow noodles , uncooked
  • 2 1/2 cups turkey , cooked and shredded
  • 1-2 teaspoons fresh thyme (1/4 teaspoon dried)
  • 1/4 – 3/4 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon pepper (more to taste)
  • 1/4 teaspoon garlic powder

Instructions

  • Melt the butter in a large pot over medium-heat. Add the carrots, celery and onion. Cook for 2-3 minutes, or until onions are soft.
  • Add the water and chicken broth to the pot. Bring to a boil and cook for about 10minutes.

    Next add the noodles, turkey, thyme, salt, pepper and garlic powder and bring to a boil. Cook for an additional 10-12 minutes or until the noodles are cooked.
  • Season with salt and pepper to taste. Every turkey is seasoned differently, so add salt accordingly. Ladle into bowls and serve warm.

Notes

  • You can also use leftover chicken for this recipe too. Tastes just as yummy!
  • This soup will keep in the refrigerator for about 3 to 4 days if stored in an airtight container.
  • To freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.

Nutrition

Calories: 198kcal | Carbohydrates: 24g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 959mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7300IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 1.3mg

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Uncategorized

Cyber Monday. Come and get it.

Views: 121

Cyber Monday. Come and get it. Please follow the links after the article here. For the foreseeable future, all earnings go back into bringing better articles for all those who visit.

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Music

Songs about Winter.

Views: 124

Songs about Winter. Let’s do songs about winter time or cold weather. We here in NE Ohio are looking for our first major falling of snow. You can also do songs about the snow if you wish.

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You still have time to Black Friday shop.

Views: 62

You still have time to Black Friday shop. That’s right my friends. Now if you want to shop from the comforts of home, just go to the bottom of this page and check out the awesome deals.

You can follow the links to the home page and log into your account or create your account. I made some awesome purchases yesterday. if you don’t believe me, go look for yourself and see the awesome deals.

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Uncategorized

Great news. Major companies restored. More to come.

Views: 95

You don’t need a disqus account to shop.

 

Great news. Major companies restored. More to come. I’m proud to announce that our affiliate program has been restored. You will see them on the bottom of the page. We erred when we put their links and logo’s in the article. That has been fixed. So if you will be doing online shopping, please visit our advertisers below the article.

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I love high school football. NE Ohio a football powerhouse.

Views: 89

I love high school football. NE Ohio a football powerhouse. In Ohio we have seven divisions where the schools are based by size. NE Ohio claimed three of the divisions. In three they were runner ups. And one they made the semi finals. Now that tells me that I live in a High school power house area.

We eat, drink, and live for our high school football. Sure California, Texas, and Florida have always had some great teams. But where else can you see such power house teams. In our area I counted over 50 state championships. How does your area stack up? It can be any sport.

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Categories
Food

Muffin Pan Huevos Rancheros Recipe Will Save Your Mornings

Views: 101

Article can be found here.

 

Reprint.

Muffin Pan Huevos Rancheros Recipe Will Save Your Mornings.

Chef George Duran is an author, entertainer, and host. He’s also a realist when it comes to eating meals with his children. “I’m always aiming at eating every night together, but with two boys there are days that just doesn’t happen,” says Duran, who was once host of TLC’s Ultimate Cake Off and The Food Networks Ham on the Street.

Still, dinner is a sacred — if frantic— ritual in the Duran household. “I cook dinner every single night…and it’s sometimes a challenge to find something that everyone likes,” he says.  “Yes, sometimes I feel like a short-order-cook, but the challenge is to find the same meals that we all enjoy together.”

 

George Duran’s Muffin Pan Huevos Rancheros Recipe

Ingredients

  • Non-stick spray
  • 3 small flour tortillas, cut in half
  • 6 tablespoons of canned refried beans
  • 1/2 Cup Fresh Cravings Chunky or Restaurant Style salsa (or similar salsa), plus more for serving
  • 6 eggs
  • 6 tablespoons of grated cheese of choice
  • Chopped cilantro for garnish
  • Directions
    1. Preheat your oven to 400F.
    2. Spray a muffin tin with non-stick spray and form each halved tortilla into a cone and press hard into each muffin mold until it forms into a “cup”
    3. Divide refried beans and about 1 tablespoon of salsa into each tortilla cup, evenly, then crack one egg into each
    4. Add 1 tablespoon grated cheese on top of eggs and bake in oven for 13 – 15 minutes
    5. Remove from oven and allow to rest for a couple of minutes before removing each cup and topping with more salsa
    6. Garnish with chopped cilantro

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Categories
Music

New week means favorite band or artist.

Views: 127

New week means favorite band or artist. So let’s hear from your favorite. Ban, bands, male, female, all of the mentioned.

 

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Food

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

Views: 146

View all steps and comments here.

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema. This looks as if it would take a lot of time, but it doesn’t. This looks meaty, but it’s not.

These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you’ll ever eat. They’re packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serves 4

Ingredients

  • 2 medium sweet potatoes, diced into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup fresh or frozen corn
  • 1 1/2 cups shredded Mexican cheese blend
  • 8 soft corn tortillas*
  • For the enchilada sauce:
  • 2 teaspoons olive oil
  • 1 small white onion, finely minced
  • 3 cloves garlic, minced
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup water (or broth of choice)
  • 1/2 teaspoon apple cider vinegar
  • Salt and pepper, to taste
  • For the avocado lime crema:
  • 1/4 cup nonfat plain greek yogurt
  • 1/2 ripe avocado
  • 1 lime, juiced
  • 1/4 cup cilantro
  • 1/8 teaspoon salt
  • Garnish: chopped cilantro

Instructions

  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
  2. While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.

  3. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.

  4. Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
  5. Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce.
  6. Spray a 9×11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.

  7. Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan.
  8. Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.

  9. While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
  10. Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.

    Recipe Notes

    *Feel free to use flour tortillas if you prefer. Recipe is gluten free if you use gluten free corn tortillas.

    Enchiladas can be made a day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them.

    How to freeze enchiladas (two ways!):

    1. Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
    2. Freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
    3. Nutrition
      Servings: 4 servings, 2 enchiladas per person
      Serving size: 2 enchiladas
      Calories: 483kcal
      Fat: 11.3g
      Saturated fat: 4.9g
      Carbohydrates: 71.1g
      Fiber: 16.3g
      Sugar: 16.6g
      Protein: 22.4g
      Link to the video
      https://www.ambitiouskitchen.com/sweet-potato-black-bean-enchiladas-avocado-lime-crema/?jwsource=cl

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Categories
Music

Working for the man. Work songs.

Views: 125

Working for the man. Work songs. Let’s get the week moving with work songs. Songs about work. Or musical artists who have work in their name or the bands name. A work song is a piece of music closely connected to a form of work, either sung while conducting a task (usually to coordinate timing) or a song linked to a task which might be a connected narrative, description, or protest song.

Records of work songs are as old as historical records, and anthropological evidence suggests that most agrarian societies tend to have them.[1] Most modern commentators on work songs have included both songs sung while working as well as songs about work, since the two categories are seen as interconnected.[2] Norm Cohen divided collected work songs into domestic, agricultural or pastoral, sea shanties, African-American work songs, songs and chants of direction and street cries.[3] Ted Gioia further divided agricultural and pastoral songs into hunting, cultivation and herding songs, and highlighted the industrial or proto-industrial songs of cloth workers (see Waulking song), factory workers, seamen, lumberjacks, cowboys and miners. He also added prisoner songs and modern work songs.[1]

 

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Food

Roasted Beet and Winter Squash Salad With Walnuts

Views: 34

Roasted Beet and Winter Squash Salad with Walnuts. The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.

  • Yield 6 servings
  • Time 1 hour 45 minutes
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Roasted Beet and Winter Squash Salad With Walnuts

Andrew Scrivani for The New York Times

Ingredients

  • 2 pounds kabocha or butternut squash
  • 1 bunch beets, with greens
  • 2 tablespoons red wine or sherry vinegar
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground pepper
  • 1 small garlic clove, minced or put through a press
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons walnut oil
  • 3 tablespoons chopped walnuts (about 1 1/2 ounces)
  • 2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
  • Preparation

    1. Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
    2. Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
    3. Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
    4. Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
    5. Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve

    Tip

    • Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator. Cooked beet greens will keep for about 3 days, and can be reheated. The salad will hold in the refrigerator for a couple of hours, but it’s prettiest when served right away.

 

 

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Categories
Music

Let’s Play Some Silly Little Love Songs.

Views: 91

Let’s Play Some Silly Little Love Songs. Play any love song, or song about love, or has the word love in it. The artist can also have love in their name.

 

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Uncategorized

Happy Halloween.

Views: 44

Happy Halloween. Give us your best. Song, dance, poems or just Halloween wishes.

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Food

Cajun Jambalaya Pasta

Views: 52

Cajun Jambalaya Pasta. Yes this is the Cheesecake Factory, but I’m telling you that the only other place I’ve tasted better was in New Orleans. Now you can jazz this up. Add or subtract.Try it.

 

Servings: 2

Ingredients

  • 2 fz. Olive Oil
  • 1 lb. Boneless/Skinless Chicken Breasts, cut into 1″ pieces
  • 2 Tbls. Cajun Spice Blend
  • 4 oz. Red, Yellow, Green Peppers, cut into thin strips
  • 4 oz. Red Onions, cut into thin strips
  • 6 oz. Shrimp (shells, tails, and veins removed)
  • 1 Tbl. Blanched Garlic, minced
  • 2 tsps. Cajun Spice Blend
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 4 oz. Roma Tomatoes, diced 1″ pieces
  • 1-1/2 cups Spicy Chicken-Seafood Broth
  • 1 Tbl. Chopped Parsley
  • 1 lb. Linguini Pasta (fresh)

Instructions

  1. Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
  2. Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.
  3. Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
  4. Drop the pasta into boiling salted water, and cook until “al dente.”
  5. Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.

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Food

5-Ingredient Cookie Dough Bread.

Views: 26

5-Ingredient Cookie Dough Bread. Despite using no flour at all, it’s super soft and spongy. It also only requires a total of five ingredients, including the all-stars that give it that beloved cookie dough flavor: cashew butter and unsweetened chocolate chips. If you want to try it for yourself, here’s everything you’ll need.

Cookie dough bread

Ingredients
4 eggs
1 tbsp apple cider vinegar
1 tsp baking soda
1 cup of cashew butter
unsweetened chocolate chips to taste

Directions

1. Whisk all ingredients (except chocolate chips) in a stand or electric mixer until well incorporated.
2. Fold in desired amount of chocolate chips then pour batter into a standard bread loaf pan lined with parchment paper. The batter may be runny depending on the nut butter used; this is normal.
3. Top with extra chocolate chips if desired, and bake for 30 minutes at 350°F.

Extra Bonus Black Bean Brownies

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Food

Yummy for the Tummy. Stuffed Avacados.

Views: 57

Yummy for the Tummy. Stuffed Avacados. You have so many different ways to use Avocados. Instead of filling her avocados with grains, eggs, and other typical stuffed avocado ingredients, Lauren Kirchmaier, the recipe developer behind Flora & Vino, went the sweet (and plant-based!) route with her Superseed SunButter Stuffed Avocados. After halving and pitting her avocados, she filled them with a handful of healthy toppings: organic sunflower butter, sunflower seeds, chia seeds, hemp hearts, and date paste or maple syrup. That’s all you need.

 

Dessert stuffed avocados

Ingredients:
avocados, split in half and pits removed
Organic SunButter, or your sunflower butter of choice
sunflower seeds
chia seeds
hemp hearts
date paste or maple syrup

Directions:

1. Take an avocado half and fill in the center with SunButter.
2. Sprinkle avocado with sunflower seeds, chia seeds, and hemp hearts.
3. Drizzle with date paste and serve immediately.

These are the surprising avocado health benefits you should know about:

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