Tag: homemade

Summer means PICNIC TIME!



Summer time means picnic time, because food always tastes better outdoors. We’ve compiled some easy, yummy, exceptional recipes to make your alfresco meal a breeze. Warning: You might become “famous” for your special dish, which means you’ll be asked to make it again.

Don’t forget to check out our PICINIC TIPS to ensure your day is all about rest and relaxation.


Avocado Chicken Salad
2 c. chicken, cooked and shredded
1 avocado, chunked
1 T. mayonaisse
1 green onion, sliced
lime juice to taste
salt/pepper to taste

Combine all ingredients in bowl and refrigerate. You can serve this in pitas or just eat it with chips.


Tomato & Chickpea Salad
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey (10g)
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge. Then EAT!


Peach/Mozzarella/Basil Salad
3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1.Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
2.In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.


Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold. *Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.


Cheesecake Stuffed Strawberries
1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.


Peanut Butter Cheerios Treats
6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips

Prep a 9×13 pan with cooking spray or buttered parchment. In a pan over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess. Add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated. Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly. Let cool and cut into squares. These taste best if served the same day.

PICNIC TIPS (courtesy of Food Network):

Freeze drinks the night before. Not only will your drinks stay cold the next day, they’ll help keep your food chilled.

To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping.

Set up your picnic in the shade.

Although baskets can be quite stylish, a cooler packed with ice is safer.

Make sure foods that are meant to be served cold are thoroughly cooled before packing.

If you’re driving, transport your cooler in the air-conditioned car, not in the trunk.

Throw away any food that’s been out of the cooler for more than an hour.


When packing a picnic, don’t forget these essentials

Blanket

Insect repellent

Napkins

Plates

Silverware

Serving utensils

Cups and wine glasses

Corkscrew or bottle opener

Paring knife

Cutting Board

Condiments

Damp wipes or cloths for washing up

Garbage bag

Stay Hydrated with Delicious and Healthy Infused Water

Special Guest Blogger Paula Hunter shares her simple and refreshing drink recipes

Summer is in full swing, with temperatures soaring (and staying!). In such sweltering heat, it is paramount to stay hydrated and refreshed. Of course, the best way to do this is to drink plenty of water. But we all know water can get boring. Try some of these tantalizing recipes to help you stay cool, liven up your water, and help your body stay hydrated.

These recipes work well stored in mason jars or pitchers and will keep up to 3 days in the refrigerator.


Citrus Water

1 orange
1 lime
1 lemon

Slice the fruit into rounds, and then cut in half. Add to the bottom of the pitcher or jar, and muddle slightly with a muddler or wooden spoon. Press gently to release the juices, but keep the fruit intact. Fill with ice and cover with water. Stir to combine. Cover and refrigerate.


Raspberry Lime Water

2 limes, quartered
6 oz raspberries

Squeeze the juice from the limes into the bottom of the jar or pitcher, and then add the limes and raspberries to the juice. Muddle gently with a muddler or wooden spoon. Fill with ice and cover with water. Stir, cover and refrigerate.


Pineapple Mint Water

Spring or two of mint leaves
1-2 cups chopped fresh pineapple

Place the mint in the bottom of the jar or pitcher; you can either add the whole sprig or tear off just the leaves. Depending on how strong you want the mint flavor to be, you may add more or less to suit your tastes. Gently muddle the leaves with a muddler or wooden spoon to bruise the leaves and release their flavor. Top with the fresh pineapple and gently muddle again. Add ice and water, stir, cover and refrigerate.


Blackberry Sage Water

1-2 sage leaves
6 oz blackberries

Place the sage leaves at the bottom of the jar or pitcher, and muddle to release the flavor. Add the blackberries and muddle again, being careful not to pulverize the fruit. Add ice and water, stir, cover and refrigerate.


Watermelon Rosemary Water

Sprig of rosemary
1-2 cups cubed watermelon

Place the sprig of rosemary in the bottom of the jar or pitcher, and muddle gently. Add the watermelon, and muddle again. Both the watermelon and rosemary will release their flavors without much muddling. Add ice and water, stir, cover, and refrigerate.

When ready to drink, simply pout the waters through a small strainer of strain through cheesecloth. Add green, white or black tea bags to the water for even more flavor and anti-oxidants.
Other fruits and herbs that work well:

Kiwi
Any citrus
Berries
Thyme
Basil

You can also make fruit and herb infused ice cubes. Lemon, blueberry, and mint make great addition to any drink without overpowering their tastes. Simply place lemon slices or blueberries into ice cube trays, and then top with water and freeze. To use mint, place a mint leaf in each compartment, then top with hot water to infuse. Once the water cools, remove the mint leaves (they turn dark,) add new leaves, and freeze.

Go Ahead and Mask the Problem

Smoothie
Mask

It all started when my aunt bought me a plant called lovage. “It’s an herb,” she explained. Kooky Aunt Pat and her “herbs”. Being the inquisitive type, I decided to do some research on herbs….and never looked back. Soon I learned that herbs had uses other than culinary. I could make stuff with them! Before long I was combining chamomile and calendula to make a hair rinse, green tea, oatmeal and lavender to make bath bags and ultimately yarrow, peppermint and bay to make our now famous Herbal Aftershave.

Working with basic natural ingredients that can be found in your kitchen is my true love. There’s no reason to drop big bucks at a beauty store or trendy spa, when all you need for beautiful skin is at the supermarket.

Homemade skin treatments aren’t a new idea. Thousands of years before commercial products were available, ancient Egyptians made powders, ointments and lotions by combining plant extracts with natural oils. In China, a combination of ground orange seeds and honey was used to help keep skin clear [source: National Honey Board]. And in the 2nd century, ancient Romans combined animal fats with starches to make facial creams.

When making your own facial mask, it’s important to know your skin type so you can choose the most beneficial ingredients for that type.

Normal skin does not feel dry or oily. At midday it still looks fresh and clean. Only occasionally does it have dry patches or break out. Oatmeal, fabulous as a bath soak, also makes a great face mask for normal skin. Grind it a bit in the food processor, add water to create a paste, and then allow it to sit on your face for a few minutes. Liquid face masks are also very simple and great for normal skin. Many celebrities swear by olive oil. Use extra-virgin, and spread it on your skin. Leave for 15 minutes and rinse with warm water. Skin is left feeling luxuriously smooth, and fine wrinkles are less noticeable. You can also try a honey- olive oil combination. Mix 2 teaspoons of apple cider vinegar, 1 teaspoon of olive oil, and 1 teaspoon of honey. Apply to your face and leave on for 10 to 15 minutes. Rinse off with water water. Gently pat the face dry. Unflavored plain yogurt is also great for toning any type of skin. Apply a thin layer and let sit for ten minutes. Rinse and pat dry.

Dry skin has a thin texture and can feel dry to touch. It can feel tight after being washed, and by midday flaky patches may appear. Honey is the number one ingredient, in my opinion, for dry skin. It’s a humectant, meaning that it will help skin retain moisture. One of my personal favorite facial remedies involves applying raw honey to my face. I apply it in a thin layer, and leave it on for about 15 minutes. My dog Ginger used to love when I made this mask; so I’d have to make sure she was in another room or else I wouldn’t have any honey left on my face. Rinse with warm water and enjoy how very soft your skin feels. Flax seeds also make a wonderful one-ingredient mask. Flax seeds provide powerful, good-for-your-health omega-3 fatty acids. In a small bowl, mix 2 teaspoons of flax seeds and just enough water to cover. The seeds will swell and the water will become gelatinous. Spread the gel on your face. When dry, rinse off with warm water.

Oily skin often feels greasy. After washing it feels fine, but by midday it looks shiny. Break out spots can be frequent. Combat oiliness while firming your pores with an egg white mask. Whip the whites of two eggs into a light foam. Spread a thin layer of the foam to your face. Allow the foam to become firm, then simply rinse the mask away. Your skin will feel tighter and pores will be diminished. Oily skin can benefit from occasional gentle exfoliation. Try a tomato facial. Puree one ripe tomato with a teaspoon each of lemon juice and instant oatmeal. Spread the mixture across your face, allowing it to set for about 15 minutes. Then rinse away to reveal fresh skin. Other natural exfoliators include papaya and pineapple which both contain an enzyme called bromelain which removes dead cells and cleanses pores.

Combination skin is normal with a few dry patches and a few oily patches. Dryness is usually on the cheeks and oiliness is usually on the T-zone. Most women have combination skin. Green tea is great for combination skin, and has long been touted for its anti-aging and wrinkle fighting properties. Dissolve a single teaspoon of green tea powder (matcha) into a half teaspoon of water so you’re left with a thin, smooth paste. Spread the paste across your face, allow it to sit for about 10 minutes and then rinse away, revealing radiant skin. Sweet smelling roses are perfect for balancing out the oily and dry areas of your skin. Mix together 2 tbsps of rosewater, 1 tbsp natural yogurt, room temperature (not lowfat or non-fat), 1 tbsp honey. Apply mixture to skin and allow to remain for ten minutes. Rinse with warm water. I found the following recipe on line. It was created by facialist Chanel Jenae of Santa Monica. In the article, Jenae says pumpkin is loaded with natural exfoliating acids and antioxidants. She uses pumpkin pulp in her facial peels at her salon “to brighten, calm breakouts, and soften the appearance of fine lines and sun damage.”


Ingredients:

1/2 cup fresh pumpkin pulp
2 eggs
2 teaspoon almond milk


Preparation:

Purée the fresh pumpkin pulp into a thick paste. Add the egg (this acts as a binder). Stir in a splash of omega-rich almond milk. Mix well. Apply the mask, leaving it on for 15-20 minutes, depending on your skin sensitivity. Rinse with cool water and moisturize as usual.

Most face masks, whether homemade or bought, seem straightforward: Simply smooth the mask onto your face, then rinse off after a period of time. But properly applying the mask can make a big difference.

Gently rub the face mask into your skin. The massaging motions will help increase blood flow, improving your skin’s appearance. To get the most of your massage, apply light pressure to your jaw line with your fingertips. Slowly move upward until you reach your forehead, then start again.

Other benefits of massage include a decrease in the stress hormone cortisol, which can in turn lower blood pressure and boost your immune system, although this is more likely to occur if the massage covers more than your face.

After the massage, let the mask set for about 10 to 20 minutes, depending on the specific recipe instructions. Set a timer. When the appropriate time period has passed, rinse the mask off with warm water using a washcloth.

Don’t be afraid to add other spa-like experiences to your home beauty regimen. In addition to facial massage, set the tone for your face mask by changing your surroundings. Dim the lights, gather a few candles and play some soft music. Relaxing in the tub for a warm soak while your mask is doing its magic can help you unwind by providing a stress-busting experience without the hefty price tag.

Or consider having a natural beauty ritual party. Each guest can bring their favorite natural mask recipe, while the hostess provides basic ingredients like oatmeal, honey, eggs, yogurt, tea and some herbs from the garden. Play some cool music, whip up your own masks and kick back with some girl talk. Just don’t let anyone bring a camera!!