Thursday, August 21, 2014

Root Beer Float

Serving: 1

For all of you gluten free and non-gluten free eaters, here's a fun summer drink to try out...

Ingredients:
2 scoops of Vanilla Ice Cream
1 12. fl. oz. bottle of Virgil's Gluten Free Root Beer 

Directions: 
1. Place 2 scoops of vanilla ice cream in a 10.5 oz cup
2. Fill the rest of the cup with Virgil's Gluten Free Root Beer. If using a full bottle of Virgil's Gluten Free Root Beer (in a larger cup), use 3 scoops of vanilla ice cream
~The perfect recipe on a hot summer day~

Tuesday, August 12, 2014

Stella Wings

20 wings (cut in half)
1/4 cup of olive oil
1/4 teaspoon of salt
1/4 teaspoon of pepper
1-1/2 cup of all-purpose flour
1/2 cup of Stella Artois beer
1 cup of barbecue (original flavor) barbecue sauce

Directions
1. Pre-heat oven to 350 degrees
2. Place the wings in a mixing bowl.  Pour olive oil and a couple pinches of salt/pepper over the wings. Mix.
(**Save some olive oil for the sauce)
3. In a jumbo size (Ziploc) bag, pour flour.  Add the wings into the bag, and seal bag. Shake well.
4. Spray a baking sheet with cooking spray.  Place wings on the baking sheet (shake excess flour off of the wings).  No need to leave space between each wing, when placing them on the baking sheet.
5. Spray cooking spray on top of wings as well.
6. Place in the oven for 30 minutes.
7. Take the wings out and flip them over.
8. Place in the oven for an additional 30 minutes.
9. When the wings are baking for the remainder 15 minutes...it's time to make the sauce! (Please see bottom for instructions)
10. Once you take the wings out, place in a bowl.  Heat sauce just before pouring them on the wings.
11. Pour 3/4 of the sauce mixture, and stir. Add more if desired.
12. Once wings are mixed in the sauce, place back on the baking sheet.  They do not need to be laid out perfectly.
13. Put in the broiler for about 2-3 minutes until crispy. Make sure not to leave them in for too much longer or else they will burn.

~Sauce~
1. In a small pot, pour the barbecue sauce, Stella, and 2 tablespoons of olive oil. 
2.  Heat on a medium-high, until sauce begins to bubble.
3.  Stir for 3 minutes. 
4.  Let cool.

Monday, July 28, 2014

Hearts of Palm Salad


Serving: 4
Ingredients
Plum tomatoes (1 pint)
Hearts of Palm (14 oz can)
1 Avocado
1 cup of pitted green olives
1 bunch of Scallions
1/4 cup of Lemon Juice
Pepper to taste

Directions
1. Slice tomatoes and green olives in half.  Place in a bowl.
2. Slice avocado and hearts of palm into bite size pieces and place in the bowl.
3. Dice scallions and add to salad.
4. Pour lemon juice and pepper to taste over the salad. Mix well.

Friday, July 25, 2014

Sesame Noodles


Serving: 8

Ingredients
1 lb. of cooked linguine pasta
4 tablespoons of toasted sesame oil
5 tablespoons of soy sauce
3 tablespoons of honey
3 tablespoons of chopped ginger
4 tablespoons of diced spring onions
2 tablespoons of sesame seeds

Directions
1. Take your cooked linguini pasta and allow to cool for about ten minutes
2. Add the toasted sesame oil, soy sauce, and honey to the pasta until  fully coated.
3. Add the chopped ginger, spring onion, and sesame seeds to the pasta mixture.  Stir well.
~Enjoy hot or cold~

Tuesday, July 15, 2014

Strawberry Jam


Serving: 10 cups

Ingredients
6 lb of strawberries 
5 cups sugar
1/4 cup lemon juice
6 oz. pectin 

Directions
1. Clean strawberries and place in a large cooking pot. Mash strawberries as well as you can (don't worry about mashing until completely liquid like. The strawberries will make for good texture!)
2. Stir in the sugar and lemon juice to the strawberries and let sit for 10 minutes
3. Add pectin. Mix. Bring to a gentle boil. Let boil for two minutes
4. Remove from heat and let cool
5. Fill mason jars and store in refrigerator or freezer

Thursday, July 10, 2014

Banana Nut Bread




    Serving: 8

Ingredients 
1/3 cup margarine
1 cup sugar
1 cup mashed bananas
1 tsp baking soda
2 cups flour
1 cup chopped walnuts 

Directions
1. Preheat oven to 350 degrees
2. Lightly grease a loaf pan 
3. In a bowl, cream the margarine and sugar
4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix
5. Add in the nuts and continue to mix
6. Bake for 45 minutes. Allow the banana bread to cool off
~Sprinkle with powdered sugar and serve~



Monday, July 7, 2014

Cream of Mushroom Rigatoni

Serving: 5-6
Ingredients
1  (16 oz) box of rigatoni pasta
1 (8 oz) container of sliced baby bella mushrooms
1 tablespoon of butter
1 cup of heavy cream
1 (15 oz) can of peas
pepper to taste
freshly grated Parmesan cheese

Directions
1. Place mushrooms in a frying pan with 1/2 cup of water.
2. Steam mushrooms on a medium heat until water evaporates.  If you feel that the water is taking too long to evaporate, you can pour some out. 
3. Once the water has evaporated, add a 1/2 a tablespoon of butter to the mushrooms and mix on a medium-low heat. 
4. Add the other 1/2 tablespoon of butter and stir until mushrooms are sautéed. Set aside.
5. In a small pot, pour heavy cream and cook on a medium-high heat. Add the sautéed mushrooms, peas and pepper to taste.  Stir until the cream begins to bubble.   
5.  Cook the box of rigatoni pasta.
6.  Add the cream of mushroom sauce to pasta.  Mix well. 
7. Top off with some freshly grated Parmesan cheese.