Skinnytaste Dinner Plan (Week 27)

Skinnytaste Dinner Plan Week 27. I’ve added some of my family’s favorite Mexican inspired dishes for Cinco De Mayo. Don’t forget that Sunday is Mother’s Day! Everyone is going to my mom’s for Mother’s Day and as my aunt can’t tolerate gluten or dairy, I am bringing a simple 5 ingredient almond cake that is light, easy and gluten free. I’m also hosting a twitter party Monday with 1800Flowers at 1pm EST where they will be giving away over $1000 in prizes! #AllABoutMom

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 27)

Monday: Loaded Baked Sweet Potatoes
Tuesday: Skinny Chicken Enchiladas with Mexican Brown Rice
Wednesday: Easy Crock Pot Chicken and Black Bean Taco Salad
Thursday: Grilled Flank Steaks with Tomato, Red Onion and Balsamic
Friday: Leftovers
Saturday: Dinner Out
Sunday: 5 Ingredient Almond Cake with Berries
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Rosemary Chicken Salad with Avocado and Bacon

This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! I actually split this between three people, and felt completely satisfied.

This delicious recipe is from Heather Christo’s first cookbook Pure Delicious. A cookbook filled with 150 Allergen-Free recipes including gluten, dairy, soy, nut, shellfish and cane sugar. But don’t be fooled, the recipes are amazing and her photography is stunning!

For this recipe, I modified the ingredients slightly to lower the calories buy reducing the olive oil a bit, and using skinless thighs instead of using the skin. If you want to further reduce the calories you can use chicken breast instead and use 1/2 of an avocado. This recipe was a keeper, also great for the summer if you want to make the chicken on the grill.

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Articles: Silver Dollar City World-Fest Showcases Great Food

Destination: Branson, Missouri

Food News

May 1 is just around the corner, and that means the end of Silver Dollar City’s World-Fest as we’ve known it for the past 22 years. While it’s the end of an era, it’s also the start of new activities and ideas coming to life in the popular theme park—including new food during Tastes of the Season.

We got a chance to experience the smells, tastes, and variety of the foods, plus talk with Jen Albrecht, a food supervisor in the Food Division of Herschend Family Entertainment, owner of the park and the nation’s largest family-owned entertainment corporation. She told us they have introduced 15 new menu items, including her personal favorite: the Arepas Rumberas Sandwich. It’s seasoned pulled pork topped with crumbled cheese and cilantro on a sweet corn bread bun, which she says “sets off the spiciness of the pork.”

Other items include a selection of international tastes ranging from Caribbean Nachos made with lime-flavored tortilla chips, jerk chicken, and mango-pineapple chutney, to Thai Flat Bread with a delicious peanut sauce base, to a Cubano sandwich topped with pickles and mustard. They also have sandwiches, calzones, stir fry and skillets, hot dogs in styles such as Chicago, and even a Crepe Suzette.

Albrecht said that the ideas for the new items came from researching trends combined with “what I think works locally.”

She added, “It’s a fairly big challenge to come up with exciting new ideas that are visually interesting, too.” Planning for the food began last fall.

World-Fest features performers from around the world to present international culture, music and dance. Try Cirque Zuma Zuma, a 28-member intense African circus showcase, or see Slàsk, the 35-member music and dance troupe from Poland, if you can make it before the festival closes!

Silver Dollar City is no stranger to change, brining in new attractions periodically—including new food and flavors. They say they’ll be replacing World-Fest with “something even bigger” by next spring.

 

 

 

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Articles: The Showboat Branson Belle

Destination: Branson, Missouri

Food News

Trust us. If you make it to Branson for this summer's vacation, take the time to go on the Showboat Branson Belle. It's an experience that has it all: food, scenery, good conversation and a brand new music show. But here's the best tip: go for the Captain's Table. Tickets are a little more, but the meal upgrade is worth it. Of course, the regular meal is consistently good banquet food, with both beef and chicken served as part of a three-course meal. At the loft level, however, you have a menu with choices that include prime rib, chicken breast, a prime cut pork chop, mahi mahi or pecan encrusted trout.

The prime rib--offered in either an 18-oz or a 9-oz cut, comes with potatoes au gratin, as do some of the other dishes. The pork chop, however, is perhaps the most representative of the Ozarks, served with Ozarks apple rosemary compote that is as flavorful as anything found in a high end, white tablecloth establishment.

Kudos to host Christopher James, who somehow keeps his act energized and refreshed in spite of multiple shows a day, and to the band, who aren't just calling it in but play to the crowd and are some of the most talented and experienced musicians you'll find anywhere. Be sure to take time to walk the ship and explore the view from the outer decks before the show starts.

This year the show features a dance troupe, Rhythm, along with singer Cassandre Faimon-Haygood and a nice magic bit by James. And, if you enjoy the interactive elements, take your selfie and submit it to the address provided during the show. You could be a star!

 

 

 

 

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Recipes: Avocado and Chocolate Mint Mousse

• Prep Time:5 Minutes
• Serves:2

 

Tagged:
avocados, carolyn scott hamilton, chocolate, dairy free, dessert, food channel, global kitchen, gluten free, healthy voyager, mousse, strawberries, vegan,

What’s better with chocolate then strawberries? Nothing! Carolyn Scott-Hamilton is back in the kitchen with three ingredients you don't normally see together. Avocados, chocolate, and strawberries combine to create a decadent summertime dessert that's suitable for all special diets.

This recipe is so easy and only has three recipes. If you'd like to take a look at how it's done and find other great vegan recipes, check out the full recipe on the latest episode of The Healthy Voyager.

 

Foodie Byte

Ingredients

1 pitted and peeled avocado
3 tablespoons cocoa powder
1/3 cup agave nectar
1/2 teaspoon sea salt
2 teaspoons vanilla extract
1/2 teaspoon mint extract flavoring
1/2 cup water (add small amounts incrementally if more is necessary to blend)
Fresh strawberries, washed and sliced
5 to 6 fresh mint leaves

Preparation

In a blender, mix all of the ingredients until creamy, no chunks.
Scoop into serving bowls and garnish with fresh strawberry slices and mint leaves. Enjoy!
P.S. You can also freeze the mousse for later for a deliciously divine frozen delight

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Grilled Balsamic Steak with Tomatoes and Arugula

This grilled balsamic flank steak with tomatoes and arugula salad is an easy weeknight dinner solution –marinate the steak overnight with balsamic vinegar and fresh herbs, then fire up the grill and serve with a simple tossed arugula-tomato salad, on the table in less than 20 minutes!

This recipe was adapted from the Malibu Farm Cookbook, a beautiful book that totally gave me farm envy! After reading this book I wanted to pick up, move to Malibu, get some chickens, goats and honey bees and grow all my own food. But since that’s not a reality (and I’m sure it’s a lot more work than I can even imagine) thumbing through this beautiful book gave me a small taste of life on the Malibu Farm.

The original recipe in the book was made with skirt steaks, but to lighten it up I used leaner flank steaks instead which are perfect for cooking on the grill.

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Recipes: Apricot-Sage Chicken Breast & Steamed Green Beans

• Prep Time:15 minutes
• Cook Time:45 minutes
• Serves:2

 

Tagged:
apricot, chicken breast, cooking guru, food channel, fresh sage, karen pavone,

This chicken recipe is complete enough for any family meal. A unique sweet tart apricot sauce makes the chicken a fantastic pairing with the earthy taste of fresh steamed green beans.

Make sure to watch the full video for this apricot and sage infused chicken dinner for more Guru Tips!

 

Foodie Byte

Ingredients

2 large boneless & skinless chicken breasts; cut in 1/2 to yield 4 pieces (preferably free range)
Olive oil
Sea salt
Apricot-sage sauce
2 tablespoons and 1 teaspoon olive oil
1 medium shallot, finely chopped
1/2 cup and 1 tablespoon apricot jam (sugar free is fine)
2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon minced fresh sage leaf
1/2 cup dry white wine
Fresh green beans

Preparation

Place a chicken breast piece in an unsealed zip lock bag and pound with a meat hammer until flattened (about 1/4 “ thick). Repeat with remaining breasts.
Rub with olive oil and sprinkle lightly with sea salt. Pan sear, turning once, over medium heat until lightly browned and cooked through. *Cook time: Approx. 3-4 minutes per side.
Place cooked chicken on an oven proof plate in a warm oven while you prepare sauce.
Apricot-Sage Sauce: Heat oil in a saucepan and add shallots. Cook over medium-high heat until golden.
Add jam, brown sugar, soy sauce, sage, wine, and 1/2 cup water. Bring to a boil.
Reduce heat to low and let sauce reduce to a thick glaze (about 25 minutes), stirring as needed.
Plate chicken breasts and spoon sauce over top.
Steamed Green Beans:
Place beans in a colander and rinse with cool water.
Remove tip ends of each bean by snapping them off.
Fill a shallow pan with 1/2“ water and bring to a boil over high heat.
Place washed, trimmed beans in a steamer basket over the water and cover with a lid.
Steam for 3 to 4 minutes, checking with a fork . Beans are done when they are crisp-tender.
Remove steamer basket with beans from the pan, and place beans in a mixing bowl with a tablespoon of butter.
Toss to coat as the butter melts over the beans.
Finish with a grind of sea salt if desired.

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Avocado Toast with Lemon and Kale

Avocado toast with lemon and kale is an easy, healthy lunch that takes about 5 minutes to make!

Yes, I have an avocado toast obsession. Avocados are a staple in my home, I always buy a bunch of unripe avocados then leave some in my fridge and some on my counter so they ripen at different times throughout the week. Plus they are so darn good for you, loaded with healthy fats, vitamins and nutrients and a great way to get more plant-based meals into your day.

This sandwich was inspired by my daughter, Karina who always orders this for lunch at Le Pain Quotidien in Manhattan when she’s at work. It’s so simple to make yourself, I made this for myself and my husband Tommy last week, and now he’s been asking me to make it again and again. Hope you enjoy!

If you like this recipe you may also like:

Avocado Toast with Sunnyside Egg

Avocado Toast Egg in a Hole

Miami Avocado Crab Toast

Avocado Egg Salad Toast with Smoked Salmon

 

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Skinnytaste Dinner Plan (Week 26)

Skinnytaste Dinner Plan Week 26. You may notice Picadillo is back in my rotation this week. It’s one of my kids favorite recipes. Leftovers are wonderful in quesadillas, tacos, empanadas and just about anything you can think of!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here.

Skinnytaste Dinner Plan (Week 26)

Monday: Skinny Baked Broccoli Mac and Cheese
Tuesday: Crock Pot Picadillo
Wednesday: Picadillo Quesadillas
Thursday: Bacon Topped Petite Turkey Meatloaf with Cauliflower Puree
Friday: Pizza night!
Saturday: Date night!
Sunday – Grilled Pesto Chicken and Tomato Kebabs with Broccoli Orzo
(more…)

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Recipes: Rabbit in Red Wine

• Prep Time:10 Minutes
• Cook Time:40 Minutes
• Serves:1

 

Tagged:
food channel, game, game on, hunting recipes, marinade, rabbit, red wine, shawn bailey, wildlife,

This game recipe features rabbit cooked in red wine marinade with a side of rice, steamed parsnips, carrots, and celery. Take this recipe to the next level with a unmistakably savory morel mushroom gravy that will make you wish morel season was year-round.

If you need a bit of help putting it all together, or just want to see it cooked by an expert, check out this recipe on Game On, where Shawn Bailey puts years of experience in hunting and cooking to work.

 

Foodie Byte

Ingredients

1 rabbit, cut into 6 pieces
3 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
6 garlic cloves, peeled
2 bay leaves
1 bottle Cabernet or other red wine
Morel mushrooms. Can be any mushroom variety (but morels work best).
Salt and pepper to taste
Thyme to taste
Parsley to garnish

Preparation

For best taste, allow rabbit to marinade overnight. The red wine marinade helps to tenderize the meat and gives the rabbit a flavorful taste. Cut rabbit into six pieces. Open rabbit to see joints. Cut next to spine removing hind legs. For front legs there is no joint, filet behind rib to remove as much meat as possible. Cut back portion that has no meat, set aside for stock. Open rabbit, count three ribs, slice rabbit, use ribs for stock. Saddle remains – the loins and back, cut in half giving an even six pieces.
Salt and pepper the six rabbit pieces. Place in a sealable plastic bag. Cut onion, parsnips, carrots, celery, and garlic. Place vegetable mixture in bag. Pour full bottle of red wine into bag, let marinade in refrigerator overnight.
Next day open marinade bag, remove rabbit pieces. Place marinade in a pot with lid or Dutch oven, put marinade on stove bring to a boil, approximately 10 minutes. Add rabbit pieces. Let cook for about 30 minutes.
Remove rabbit from stove. Separate and place the rabbit pieces and the vegetables onto a plate. Leaving only the marinade juice in pot. Cover to keep warm.
Place pot with juice back on stove, start reducing for gravy. Once reduced add morel mushrooms (or other mushrooms), 2 tablespoons of butter. Allow 5-10 minutes to cook, lower heat to simmer.
Sides: Rice, carrots, parsnips and celery: Peel and chop the parsnips, celery, and carrots. Place in steamer for approximately 10 minutes to cook.
Place dehydrated morels in hot water. Takes about 20-30 minutes to rehydrate. Water will change color to brown when morels reach the rehydration point. Remove morels, squeeze moisture out, place on paper towel for best results. Keep morel juice for stock.
Place morel stock on stove bring to boil. Add 2 cups of rice.
Serve rabbit on a bed of rice and side of steamed vegetables. Garnish with parsley and serve.
Chocolate rabbit for dessert. Cut in pieces or enjoy whole. Depends if you want to share.

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Articles: First Harvest

Celebrating Spring!

Food News

Freshly foraged green garlic, field-grown rhubarb, bundles of fresh-picked mint and fresh-dug kohlrabi and fennel bulb offer welcome harbingers of spring.

We’ve assembled a short list of limited-edition spring vegetables to try now before the weather gets warm and these veggies disappear from farmers markets, CSA delivery bags and local greengrocer’s shelves. Take advantage of the first harvest of spring with these seasonal recipes –while you still can. 

Kohlrabi Fritters with Yogurt Dill Dip

We found the perfect recipe to help you acquaint yourself with this alien-shaped mystery vegetable. It's buttery-crisp pan-fried kohlrabi fritters paired with a lemon-dill Greek yogurt dipping sauce, and it's delicious!

Grilled Steak Salad with Green Garlic Chimichurri Vinaigrette

Cook like a chef with this insider’s recipe for green garlic chimichurri sauce. Green garlic is available only for a limited time in the spring, but it's what gives this recipe extra cachet, so grab it while you can.

Fennel Salad with Shrimp and Orange Vinaigrette

Delicate as a fresh spring day, this salad pairs fresh fennel bulb and fronds with citrus-marinated shrimp and spring greens with pea shoots. Can you say FRESH?

Waffles with Raspberry Rhubarb Marmalade

Sweet and tart stalks of spring rhubarb are slow-simmered with fresh raspberries into a luscious marmalade-like sauce, which is then served warm spooned over butter-crisp waffles. Need we say more? 

Rhubarb Juliette

Our new favorite spring cocktail pairs freshly made rhubarb simple syrup with ginger liqueur and gin ,served on the rocks with a fresh stalk of rhubarb swizzle stick.

Rhubarb Shrub

The intense tangy-sweet flavor of rhubarb-infused syrup comes to life when put with blood orange juice and white wine vinegar, which is then served on the rocks for sipping.  Add a splash of club soda or champagne for a signature cocktail.

Pistachio & Fresh Mint Ice Cream

Custardy-rich-and-creamy homemade ice cream infused with the flavor of fresh mint leaves is served topped with pieces of roasted pistachio for this delightful spring dessert.

 

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Recipes: Pistachio and Mint Spring Custard

• Prep Time:30 minutes
• Cook Time:30 minutes
• Serves:6

 

Tagged:
custard, dessert, ice cream, mint, pistachio, spring,

Pistachio and Mint Spring Custard uses freshly picked mint sprigs that have been strained into a vanilla custard to create a light, minty dessert. We paired it with pistachios, this year's nut of choice, to get a really unique flavor combination you and your guests will love.

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

Foodie Byte

Do not put the pistachios in with the custard, as they will harden and lose flavor. Save them for a wonderful topping for the best experience!

Ingredients

1 1/2 cups whole milk
2 eggs
2 egg yolks
1 1/2 cups of sugar
1 cup heavy cream
1 cup of pressed mint leaves
1 teaspoon vanilla extract
1/2 cup chopped pistachios

Preparation

Place milk in a double boiler and gently bring to a simmer.
Whisk eggs, egg yolks, 1 cup sugar in a mixing bowl.
Temper in ¼ cup hot milk into the egg mixture and whisk rapidly.
Combine the egg mixture into the remaining milk in the double boiler and cook for 15 minutes stirring constantly. The mixture should thicken
Remove from heat and transfer to a mixing bowl, add in the heavy cream.
Refrigerate until cold.
Once cold, combine mixture with the remaining 1/2 cup sugar, vanilla extract and mint leaves. Gently pulse in food processor until mixture is light green and mint leaves are well integrated.
Refrigerate for three hours.
Using fine strainer, strain the mixture to remove mint leaves.
Pour mixture into ice cream maker and continue following manufacturers directions.
Garnish with chopped pistachios when served.

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Recipes: Fennel Salad with Shrimp and Orange Vinaigrette

• Prep Time:15 minutes
• Cook Time:5 minutes
• Serves:4

 

Tagged:
fennel salad, orange vinaigrette, shrimp, spring, vegetables,

Enjoy the crunchy-fresh, slightly sweet licorice flavor of fennel before the local winter through early spring growing season comes to an end. Fennel pairs well with citrus in this delightful spring salad with delicate marinated shrimp and early spring salad greens tossed in a fresh citrus vinaigrette.

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

 

 

Foodie Byte

A nonreactive bowl means you should use stainless steel, ceramic (like Pyrex), or glass for mixing, and stay away from aluminum, cast iron and copper.

Ingredients

1 large orange, juiced
1/2 lemon, juiced
2 tablespoons good quality olive oil
1 shallot, minced
Kosher salt and black pepper to taste
1 pound shrimp, peeled and deveined
2 large oranges, peeled and segmented
1 large fennel bulb, trimmed, halved, thinly sliced (about 1 cup)
4 cups spring greens with pea shoots
As needed, fresh fennel fronds

Preparation

In a bowl, combine orange juice, lemon juice, shallots, salt and pepper.
Whisk in olive oil.
Reserve half of the vinaigrette for salad.
Pour remaining vinaigrette over shrimp in a nonreactive bowl; let sit for about 30 minutes, turning occasionally to marinate.
Heat a grill pan or grill over medium-high heat. Grill marinated shrimp for 1 minute on each side or until just cooked through. Transfer to plate and cool.
Combine orange segments, sliced fennel and cooled shrimp with reserved dressing.
Divide greens on four plates and top with shrimp mixture. Garnish with fronds of fennel and enjoy.

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Recipes: Grilled Steak Salad with Green Garlic Chimichurri Vinaigrette

• Prep Time:20 minutes
• Cook Time:6 minutes
• Serves:2

 

Tagged:
chimichurri, green garlic, grilled steak salad, salad, spring, vinaigrette,

Green garlic is in season and we are celebrating the arrival of this short-lived treat with a lively green garlic chimichurri vinaigrette. Available late winter to mid spring -green garlic refers the immature stalks of garlic before the bulbs form. Similar to green onions in appearance, this seasonal favorite of chefs and foodies has a mild slightly sweet oniony flavor that lends itself to raw preparation.

 

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

Foodie Byte

This vinaigrette also pairs great with grilled lamb chops, skirt steak, burgers and pork loin.

Ingredients

1 small bunch green garlic shoots, trimmed, rough chopped
2 cups flat leaf parsley, rough chopped
2 tbsp. fresh dill, rough chopped
1/2 cup red wine vinegar
1/2 cup best quality olive oil
Kosher salt, to taste
Black pepper, to taste
1 ribeye or sirloin steak, trimmed
2 cups mixed salad greens
1/2 cup small tri-color heirloom tomato blend, halved
Lemon juice, as needed
Olive oil, as needed
Kosher salt, to taste
Black pepper, to taste

Preparation

In the bowl of a food processor, combine green garlic, parsley, dill, vinegar, olive oil, salt and black pepper; pulse until smooth. Taste and adjust seasoning. Thin as needed with additional vinegar and oil to desired consistency.
Heat grill to medium-high heat. Season steak with salt and pepper and cook to desired doneness. Remove and let rest about 10 minutes.
In bowl, toss salad greens and tomatoes lightly with lemon juice and olive oil to taste. Season lightly with kosher salt and pepper; portion on 2 plates
Slice steak and arrange on plates. Top steak and salad with a drizzle of green garlic chimichurri vinaigrette.

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Recipes: Kohlrabi Fritters with Yogurt-Dill Sauce

• Prep Time:20 minutes
• Cook Time:5 minutes
• Serves:6

 

Tagged:
dill sauce, fritters, kohlrabi, spring, yogurt,

Kohlrabi Fritters with Yogurt-Dill Sauce are great if you’ve discovered kohlrabi at your local farmer’s market or found it in your CSA delivery this spring! You now know what to do with it--this recipe is at least a great place to start. Similar to cabbage or cauliflower, kohlrabi can have a slightly bitter cruciferous flavor. Blended with the buttery flavor of shredded Yukon Gold potatoes, these fritters take on a mellow slightly nutty flavor. They are erfect paired with our tangy Greek yogurt-dill sauce for dipping.

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

Foodie Byte

This fresh and healthy Greek yogurt-dill sauce also tastes great paired with veggie sticks, roasted vegetables, grilled or roasted salmon, falafel and grilled chicken wraps.

Ingredients

1 cup Greek yogurt
2 tablespoons milk
2 tablespoons fresh minced dill
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon each kosher salt and coarse-ground black pepper
2 medium-size kohlrabi, trimmed and peeled with paring knife
3 medium-size Yukon Gold potatoes, peeled
1/4 cup minced yellow onion
1/4 cup minced green onions
2 large eggs, lightly beaten
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon coarse-ground black pepper
Olive oil, as needed

Preparation

To make sauce: combine yogurt, milk, dill, lemon juice, garlic, salt and black pepper in bowl and whisk to blend. (Sauce can be made ahead and chilled.)
Cut kohlrabi and potatoes into chunks small enough to fit through the feeder tube of food processor; shred in food processor fitted with a shredding disc.
Working in several smaller batches, squeeze excess moisture out of shredded vegetables in cheesecloth or clean dish towel and discard; transfer shredded vegetables to bowl.
Add yellow onion, green onion, eggs, baking powder, salt and black pepper and stir until fully blended.
Heat a thin layer of oil in a heavy skillet over medium heat. Working in several smaller batches, portion ¼ cup scoops of fritter mix in pan and pan-fry for 2 minutes on each side, or until golden brown.
Drain fritters on paper towels. Serve warm with yogurt-dill sauce.

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Recipes: Rhubarb Blood Orange Shrub Mix

• Prep Time:10 minutes
• Cook Time:30 minutes
• Serves:8

 

Tagged:
blood orange, cocktail, rhubarb, shrub, spring,

This is a great cocktail base that brings out some of the best flavors of early spring. Use it to create a is for sipping or mix it with soda or champagne. Rhubarb Blood Orange Shrub Mix plays off the rise of the shrub cocktail. Shrub cocktails can be bitter, so this adds a touch of sweet to the base and allows you to play with the flavor and make it new again.

 

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

Foodie Byte

Although this is designed as a concentrate, it can be poured over ice and used as a drinking vinegar.

Ingredients

3 cups chopped rhubarb
2 blood oranges
1 cup sugar
2 cups water
1 cup white wine vinegar
Sliced blood oranges, garnish (optional)

Preparation

Combine chopped rhubarb, sugar and water in a saucepan and cook over medium heat until rhubarb breaks down, approximately 10 minutes.
Peel blood oranges and add to mixture, and drop heat to a simmer, press oranges into the mixture to help break them down, continue to mix together for 5 minutes.
Add in white wine vinegar, and simmer on low heat for 15 minutes.
Remove from heat, strain the liquid from the mixture, and throw the pulp away.
Refrigerate until cool.

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Recipes: Rhubarb Juliet

• Prep Time:5 minutes
• Cook Time:N/A
• Serves:1

 

Tagged:
beverage, cocktail, fresh, ginger, juliet, rhubarb, spring,

Rhubarb Juliet is a light and airy spring cocktail that combines the unusual mixture of fresh rhubarb and ginger to give you a sweet and tangy beverage. It's a light taste that is just right for issuing in the season.

This recipe is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

Foodie Byte

To make a non-alcoholic version, swap the Club Soda and Gin and use Ginger Ale with just a touch of lemon juice.

Ingredients

2 ounces gin
2 ounces ginger liqueur
3 ounces rhubarb syrup (recipe below)
Club soda
1 sliced piece of rhubarb for garnish (if desired
Rhubarb Syrup
3 cups chopped rhubarb
1 cup sugar
2 cups water

Preparation

Fill a highball glass with ice, add in club soda, ginger liqueur and rhubarb syrup.
Top off with club soda.
Add a sliced piece of rhubarb for garnish if desired.
For the Rhubarb Syrup:
Combine chopped rhubarb, sugar and water in a saucepan and cook over medium heat until rhubarb breaks down
Remove from heat, strain the liquid from the mixture, and throw the pulp away.
Refrigerate until cool.

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Recipes: Waffles with Raspberry Rhubarb Marmalade

 

Tagged:
marmalade, raspberry, rhubarb, spring, waffle,

Waffles with Raspberry Rhubarb Marmalade is a surprising solution to what to serve for a fun spring breakfast. Everyone knows rhubarb goes with strawberry, but we turned the tables and put raspberry in to create a unique marmalade that will give you a sweet touch at breakfast.

This recipe makes 1 pint. It is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.

 

Foodie Byte

The marmalade is best served ice cold. It brings out the flavors and is a nice contrast to a fresh, hot-off-the-griddle waffle. Use cheesecloth to strain the berries if you want to avoid seeds.

Ingredients

6 cups chopped rhubarb
3 cups whole raspberries
1 cup lemon juice
2 cups of sugar
1 cup of water

Preparation

Combine chopped rhubarb, sugar and water in saucepan and cook over medium heat, stirring occasionally to keep from burning, for approximately 15 minutes or until rhubarb is completely broken down.
Remove from heat and set aside.
Combine raspberries with lemon juice in a saucepan and cook over medium heat for approximately 15 minutes, breaking raspberries down as it cooks.
Once fully broken down, strain raspberries from the juice, and throw the pulp away.
Combine the raspberry juice with the broken down rhubarb in a mixing bowl, if you find the mixture to be too tart, add a tablespoon of sugar at a time to your liking
Cover and chill for two hours.
Once the consistency begins to firm up, move the mixture to desired containers, keep refrigerated and serve cold.

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Easy Braised Chicken Drumsticks in Tomatillo Sauce (Instant Pot Slow Cooker or Stove Top)

An easy Mexican-inspired chicken dish made with just a few ingredients!

The chicken comes out so tender it literally falls off the bone! Serve this over rice with a salad on the side (pictured here is my spiralized carrot salad) and call it a meal.

I’ve been getting lots of requests for more Instant Pot recipes, now that I am done with cookbook testing I will be adding more recipes here. If you don’t have a pressure cooker, no worries! I’ve included slow cooker directions too, but this can also be simmered, covered on low on the stove until the chicken is tender, about 35 to 40 minutes (you may have to add a little water).

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