Tuesday, July 22, 2014

BUTTER {made two ways}

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YIELDS: ~ 1 lb.

~ THE DELISH ~

1 quart heavy whipping cream {or about 4 c.}
~ THE DELISH HOW ~

1. Let the cream sit until it's room temperature. Butter at room temp. is easier and faster to churn.

CHOOSE ONE "STEP #2":
2. To make BUTTER IN A JAR, place the cream in a large Mason jar and add a marble, if desired. Shake until clumps form and when about one pound of butter is churned. Separate the whey from the butter by draining.
2. To make BUTTER IN YOUR MIXER, pour the cream into your Kitchen Aid and place on low to medium speed. In only about a few minutes, the butter will have separated from the whey. Drain the whey.

3. Salt, if desired, and keep refrigerated.
4. VOILA! You've got home-churned butter topped on homemade bread. Easy peasy, right?


Wow. Homemade butter. Isn't that just music to your little ears?! Imagine being able to make raw, unpastuerized butter in a matter of ten minutes, right at home? Do you have this wonderful image in your mind? You might want to close your eyes. Imagine pressing the delicious whey {which, by the way, you can use in the place of milk in your baked goods and the results are FABULOUS!} out of the butter you shook/mixed by hand {Okay, if you made your butter in the mixer, just PRETEND you churned it by hand.}. Smear it on some bread, too.

Beautiful image, huh? Well, guess what?! That dream just came true. Yep, this handy-dandy recipe is so dreamy that you can get this image slapped on the table in just a matter of ten glorious minutes. Both butter-making ways are easy and fast. The funnest one is shaking it in a jar, but that is also the more time consuming. But, hey! At least you get your arm work-out for the day, right?

What are you waiting for? Let's make some butter!
This post BUTTER {made two ways} was first seen on My Over-all Apron.

Monday, July 21, 2014

Every Morning


Every morning I have to wake up early {ahem . . . 7:30. Remember, it's summer.} to feed her. Every evening I have to feed her. Every day I clean her up, play with her, train her, and everything in between. She thinks I'm her mama and look at her as my baby.

Every morning I get to wake up to this face . . .


Her name is Charlotte. She's no baby and I'm not her mama. But I still love her.


Saturday, July 19, 2014

Healthy & Creamy Tomato Soup

I love soup. A good bowl of soup and a sandwich is perfection. A creamy bowl of tomato soup and a grilled cheese sandwich is even more perfect. And I can't think of anything that's most perfect.


This creamy soup is tops. It tops it all. It tops all of those stinkin' tomato soup recipes. It tops those healthy soup recipes and brings on the best tomato soup of both the healthy and unhealthy worlds. Enjoy to your heart's and health's desire.



CREAM & HEALTHY TOMATO SOUP

The Yummies

1/2 yellow onion, diced
1 c. chopped carrots
2 tsp. chopped garlic
2 Tbsp. olive oil
1 {28 oz.} can tomato puree
1 {28 oz.} can diced tomatoes
2 c. chicken or vegetable broth
1/2 Greek yogurt
1/4 c. cream
1/2 c. parmesan cheese
1 Tbsp. basil
2 tsp. Italian seasoning
2 Tbsp. honey
Salt and pepper, to taste

Why It's Yummy

1. In a large saucepan over medium heat, sautee the onion, carrot, garlic, and olive oil until tender.
2. Add all of the ingredients together and then transfer to a blender, blending until smooth.
3. Add the soup back to the pot and bring to a boil.
4. Serve in a pretty bowl, an extra drizzle of cream, and some fresh basil.

TWEAKED FROM THE ORIGINAL: The Fit House Wife

Thursday, July 17, 2014

Herb & Garlic Potatoes


This pretty salad is perfect for grilling. It's great cold or warm, straight from the oven. No matter how you like it, it certainly won't disappoint you! Not only is this salad extremely yummy, but it's also very pretty. Bring this dish to your next gathering and it will be the star of the table!

These potatoes are also reasonably healthy. The sweet potatoes add more than just some sweetness, but also many nutrition benifits. For those extreme health people as well as paleo, substitute the white potatoes for a salad with all sweet potatoes. Both ways are delicious!

HERB & GARLIC POTATOES

The Yummies:

5 large sweet potatoes
5 large white potatoes
2 Tbsp. olive oil
1 Tbsp. garlic
3 Tbsp. Italian seasoning {or one tablespoonful each: parsley, basil, and oregano}

Why It's Yummy:

1. Peel and dice the potatoes and place in a Ziploc bag. Coat with the olive oil, garlic, and seasoning. Close the bag and shake until the potatoes are fully covered with the ingredients.
2. Place on a baking sheet and bake at 425 degrees for 20-25 minutes.
3. Serve on your grilling table and absolutely devour!

Wednesday, July 16, 2014

Coconut Porridge {It's healthy!!!!}




I know this porridge looks more . . . umm . . . let's just say un-appetizing, but it's really good! Trust me! It tastes warm and refreshing on a cold winter day, but is light enough to be eaten in the summer. I love it and eat it.

Now that you believe me that it's yummy, take this in: it's healthy. I know; it looks that way, too! And the ingredients sound that way. It doesn't taste that way. Bare with me, will you?!

COCONUT PORRIDGE

The Yummies {YES! It's yummy!}

4 Tbsp. dried, unsweetened coconut flakes or almond meal
1 Tbsp. flaxseed
1 egg
1 c. water
2 Tbsp. honey {or a zero-calorie sugar sub}
1 tsp. cinnamon {less if you like it less cinnamon-y or omit if you don't like cinnamon at all}
1 tsp. vanilla
Dash salt

Berries, for garnish
Greek yogurt, for garnish

Why It's Yummy:

1. Blend all of the ingredients together in a blender until smooth, omitting the berries. Pour into a saucepan and heat over medium heat until boiled and thickened, whisking the whole time.
2. Garnish with the Greek yogurt and berries and an extra drizzle of honey.

Now this is the life! Don't you dare stick your nose up at this gorgeous piece of art!

Monday, July 14, 2014

The First of the Season


 Well, our garden is going better than I imagined! We recently {Okay, a few weeks ago.} harvested our first turnips and berries. I know everything is late but up here in the rolling valleys of Wisconsin, it was so wet that we couldn't plant until later.



I love berries. I was so excited to see our first raspberries I ate every one in sight. I'm a pig.

How's your garden going? Leave me a comment that contains a garden story, update, and/or tip. I'd love to hear from you {as well as my green thumb . . . my somewhat green thumb.}.

Sunday, July 13, 2014

Sweet & Spicy Sweet Potato Fries


Sweet potatoes are the best alternative when it comes to white potatoes. They are also tastier, in my opinion! I love a good, hot sweet potato drizzled with honey and topped with cinnamon.

Sweet potatoes are sweet and what can be a better combination with the sweet than with spicy?! These are the best fries ever. Even my sweet-potato-hating mom loves them! A little olive oil, chili powder, and cinnamon are the best combinations when it comes to that lovely orange vegetable.

SWEET & SPICY SWEET POTATO FRIES

The Delish

7 large sweet potatoes, peeled and cut length-wise
3 Tbsp. olive oil

For the sweet & spicy seasoning:
1 1/2 Tbsp. chili powder
1 1/2 Tbsp. cinnamon
1 tsp. salt
Dash pepper
Dash cumin
Dash paprika
Dash garlic powder
Dash onion powder

Why the Delish is

1. In a Ziploc bag, combine the sweet potato slices and olive oil. Seal and shake until the potatoes are thoroughly coated. Set aside.
2. Combine all of the seasoning ingredients in a small bowl and stir until combined. Shake onto the potatoes, seal, and shake until thoroughly coated.
3. Place on a large baking sheet, lined with parchment paper. Bake at 400 degrees F in your CONVENTION oven for 20 minutes, stiring half way.
4. Eat with BBQ sauce, homemade ketchup, and sweet/dijon mustard. My favorite condiments with my favorite fries!

share the delish!