1 Tbsp. of real butter (or EVCO: extra virgin coconut oil)
1 Tbsp. of EVOO (extra virgin olive oil)
1/4 tsp. red pepper flakes
1 Tbsp. ACV (apple cider vinegar)
Salt & pepper to taste
Wash greens if they are not already pre-washed. In a big skillet heat butter and olive oil on medium heat. Saute chopped onion for 5 minutes then add in minced garlic. Saute for another 1-2 minutes. Add in Kale. Cook down until almost completely withered. Add in Spinach and cook until it has withered. Add in red pepper, salt, pepper and ACV. Cook another couple of minutes or until all greens are cooked to your liking. If it's too bitter for your taste you can add in 1 tsp. of sugar, but we like it as is. It's now ready to serve.
*I've done this with spinach or kale and collard greens mixed and it came out great too. Cooked crumbled bacon is good added in this too.
6 cups seedless watermelon (cubed)
4 cups (1 quart prepared) Country Time Pink Lemonade
1/2 cup white sugar
2-3 cups cold water plus 1 cup of ice cubes
Start out by making 1 quart of Country Time Pink Lemonade. Set aside. Next in a blender blend the watermelon, 1 cup of water, and sugar until pureed.
Pour this mixture through a fine mesh strainer into a big pitcher.
After all the liquid falls through you can discard the pulp or do like I
did and put into a container to use up in a homemade sorbet, slushy, or fruit smoothie. It's best to put
into ice cube trays to freeze then pop out and keep in a Ziploc bag until ready to use. Now it's time to add the cold water and the ice cube then stir. This is really good for
drinking in the summer time and holidays like Memorial Day, July 4th,
Note: You can really play around with this. It's a very versatile recipe :-)
Happy Father's Day to all the dads out there. All weekend we are celebrating my hubby to show him how much we appreciate him and all he do for us. In our house we normally celebrate Mother's and Father's Day all weekend long. If our birthdays or anniversary is on a weekend we celebrate the person for two to three days depending on what day it falls on. Our son wanted to make something special for his dad. He has become addicted to Pinterest like his mom; poor thing. He came across some easy ways to make donuts and wanted me to help him try it out.
It all started with a can of biscuits. You can use the 8 or 10 count can depending on how big you want your donuts and holes to be. Don't use any flaky biscuits. You want to get the regular Home Style or Texas Style biscuits. We had two bowls nearby with our cinnamon sugar mixture in one and our glazed mixture in the other. It is easy to make the glaze. All you need is powdered sugar, butter, milk or hot water, and vanilla extract. To make it chocolate just add in some cocoa powder to that glaze mixture.
My son flattened out each biscuit with his fingers so that he was able to make the hole in the middle. For the 8 count biscuits you can use a small cookie cutter to make the hole. For the 10 count biscuits a small water bottle cap will do. I had already filled our skillet with 1/2" of vegetable oil and got it nice and hot so it was ready for us to just drop in the donuts and holes. We watched them as they started puffing up. You want to be sure to stay near them because they only need to cook a minute on each side. We let them drain on a paper towel lined cooling rack. When they were cool enough to touch but still warm, we dipped them into a bowl of sugar or glaze. We placed them on another cooling rack with parchment paper underneath to catch any drips.
We plated them up and sat them in front of dad with his morning coffee. Father and son sat, ate, and enjoyed their time together. I love donut holes so I ate most of those. Hehe They were so GOOD!!! I could not believe how easy these were to make. Why hadn't we made them sooner? I pray all you dads have a wonderful and blessed Father's Day, and that you are honored for all you are and do for your family :)
1 can pink salmon, drained
1.5 cup of cracker crumbs (or 1 cup dry bread crumbs)
3 Tbsp. Mayo (or 4 Tbsp. melted butter)
1/2 cup milk
1 stalk celery, diced
1/4 cup onion, diced
2 Tbsp. lemon juice (or 1 Tbsp. Dijon Mustard)
1/4 tsp. dried dill weed
2 tsp. dried parsley flakes
1/2 tsp. salt and 1/8 tsp. black pepper (or 1 tsp. fish seasoning)
1 tsp. hot sauce (optional)
Creamy Dill Sauce
1/4 cup Sour Cream or Mayo (can sub with Greek Yogurt)
2 Tbsp. milk
2 tsp. dried dill weed
1/4 tsp. Kosher salt
1/4 tsp. ground black pepper
Preheat oven 350 degrees. After draining canned salmon pick out the big bones (small ones are safe to leave in since the bones are edible). In a large bowl add all the ingredients with the pink salmon. Mix together thoroughly. Grease or spray a loaf dish or pan. Pour in salmon mixture and evenly spread out. Cook in oven for 45 minutes or until light brown on top and around sides. Let sit for up to 10 minutes before cutting slices.
While loaf is cooking make your sauce in a small bowl by mixing all the ingredients and refrigerate covered until ready to serve. This sauce can be made a day ahead as well.
Have you ever heard of Fat Bombs? Take a look around Pinterest, YouTube, or Google it and you’ll see how popular they have become among people watching their weight, sugar intake, or for many other health reasons. I saw a video last year that one of my favorite YouTubers did showing how she made hers. She makes fat bombs because she wanted to cut back from a serious sweet tooth addiction. From time to time I make a version of these to help me when I’m trying to cut back on the sweets myself.
Ingredients: 1/2 cup Coconut Oil 1/2 cup real Butter (1 stick) 1/2 cup Peanut Butter- creamy or crunchy (I normally use Natural PB but was out this time) 2-4 Tbsp. Honey or Agave Vanilla Extract (a splash) A couple of silicone molding trays (to make mini bite sizes) Glass jars (for storing)
Directions: Slowly melt the coconut oil, butter, peanut butter until fully melted. You can do on the stove-top or in the microwave in a glass heat proof bowl (or big Pyrex measuring cup like I did). Stir in honey or Agave. Add a splash of vanilla and stir thoroughly.
Carefully begin filling your silicone molding trays with the chocolate liquid. Place in freezer for 30 minutes or until firm. Pop out and place in a glass regular or Mason Jars and cover. Keep refrigerated until ready to snack on.
*Caution: These are not very sweet so don’t expect it to taste like good ole chocolate candy. It has a very high fat content so you do want to keep them cold so they don’t melt on you. These have been said to work well for those who are diabetic. Some have said that the high fat content feels weird on their stomach. I haven’t had that issue. I can get by on eating up to 3 a day (not all at once) and feel satisfied.