Learn & Do

Salsa Fresco

/ meemsbling / Leave a comment

A thirty minute drive from Pecos, is the tiny town of Coyanosa. There’s not much there, but if you’ve ever heard of the Famous Pecos Cantaloupes, that’s where they come from! There used to be just a road-side stand, but now they have a big brick Farmers Market. Several varieties of watermelons, melons, onions, peppers, tomatoes, squash, and even honey are available. You better hurry if you want Okra, because it goes fast! We bought a watermelon, an Israel Melon, a bag of Red Onions, a bag of tomatoes, a bag of Long Green Chili, a bag of jalapenos, and two cantaloupes. We’ve been eating fresh salsa all day 🙂

11120125_10204933657364284_352094319_n 11830157_10204933595842746_1182426581_n 11844174_10204933658084302_1355462235_n 11846493_10204933894570214_1951411369_n 11854052_10204933793287682_1854166632_n 11868637_10204933655004225_1837789170_n 11872804_10204933589802595_1219173737_n

If you ever get out to West Texas, be sure to stop by https://www.facebook.com/pages/Mandujano-Brothers-Produce/110654835624738?fref=ts

Raw Vegan Mayonnaise | Healthy Blender Recipes

/ meemsbling / 4 Comments

Raw Vegan Mayonnaise | Healthy Blender Recipes.

I-Use-It-In-Everything Raw Mayo

Print
  • 1/4 cup filtered water
  • 1/4 cup cold-pressed extra-virgin olive oil
  • 1 cup raw cashews soaked for 2 hours (soaking is optional but will yield a creamier consistency)
  • 1/4 cup raw cauliflower
  • 1 1/4 teaspoon yellow mustard (like you put on hot dogs)
  • 1 teaspoon raw coconut nectar, coconut sugar or 1 chopped pitted date
  • 3 tablespoons lemon juice or more to taste
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon Celtic sea salt or more to taste
  1. Place all of the ingredients into your blender and puree for about a minute until smooth and creamy.
  2. Tweak lemon juice, vinegar, and salt to taste.

Makes 1 1/3 cups

 

**Please note – you will need a high speed blender in order to achieve a really creamy consistency,

and for the best results it is essential to soak the nuts.

Bacon, Cheese and Ranch Pull Apart Bread Recipe

/ meemsbling / Leave a comment

Bacon, Cheese and Ranch Pull Apart Bread Recipe.

Bacon, Cheese and Ranch Pull Apart Bread

Prep Time: 10mn
Cook Time: 25mn
Total Time: 35mn

INGREDIENTS

  • 1 unsliced crustily loaf of bread (round, or rectangle)
  • 8 ounces deli sliced white american cheese
  • 8 ounces deli sliced yellow american cheese
  • 6 slices of bacon, cooked and chopped into bite sized pieces
  • 1/2 cup melted butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • green onion for garnish
  • Ranch dip for dipping

DIRECTIONS

  1. Pre-heat your oven to 350 degrees.
  2. Place the loaf of bread on a foil-lined rimmed baking sheet.
  3. Make cuts going across the bread, about 1 inch apart making sure not to cut all the way through the bottom crust.
  4. Make cuts going in the opposite direction, about 1 inch apart, making sure not to cut all the way through the bottom crust.
  5. In a bowl, toss the cheeses together. Stuff the cheese between each of the cuts on the loaf of bread.
  6. Sprinkle cooked bacon pieces over the top, making sure they fall into some of the cuts.
  7. Combine the melted butter with 1/4 teaspoon garlic powder and drizzle evenly over the loaf of bread.
  8. Cover the loaf of bread with foil and bake for about 15 minutes.
  9. Uncover and continue baking for about 10 minutes, or until the cheese is all gooey and melted.
  10. Serve with homemade ranch dip on the side.

Banana Cupcakes with Peanut Butter Frosting Recipe

/ meemsbling / Leave a comment

Banana Cupcakes with Peanut Butter Frosting Recipe.

Banana Cupcakes with Peanut Butter Frosting

Prep Time: 10mn
Cook Time: 18mn
Total Time: 38mn

BANANA BREAD CUPCAKE INGREDIENTS

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 ripe bananas, cut into small pieces
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

PEANUT BUTTER CREAM CHEESE FROSTING INGREDIENTS

  • 10 ounces cream cheese (room temp)
  • 1 stick unsalted butter (1/2 cup – room temp)
  • 5 cups powdered sugar/confectioners sugar
  • 2/3 cup creamy peanut butter

DIRECTIONS

  1. Pre-heat your oven to 350 degrees and prepare a muffin tin by lining it with paper liners. With your mixer, cream together butter and sugar until light and fluffy. Add in eggs one at a time, and vanilla and mix to combine.
  2. Add in sour cream and bananas and mix again, making sure to scrape down the sides of the bowl to ensure everything is getting mixed well.
  3. In a large bowl sift together flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet and mix until smooth.
  4. Fill each muffin cup about 3/4 of the way full. You should get about 15 cupcakes from one batch.
  5. Bake for about 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool for a few minutes before transferring them to a wire rack to cool completely.
  6. While the cupcakes cool, make the frosting. With your mixer, combine cream cheese and butter until light and fluffy. Add in powdered sugar, one cup at a time. When all of the powdered sugar has been added and the frosting is light and fluffy, add in 2/3 cup creamy peanut butter and mix to combine.
  7. Pipe frosting onto cooled cupcakes. Store in an air-tight container.

One Skillet Cheesy Italian Chicken Recipe

/ meemsbling / Leave a comment

One Skillet Cheesy Italian Chicken Recipe.

One Skillet Cheesy Italian Chicken

Prep Time: 5mn
Cook Time: 25mn
Total Time: 30mn

MARINADE INGREDIENTS *optional

  • 1/2 cup plain greek yogurt
  • 2 Tablespoons olive oil
  • 1/2 teaspoon Italian Seasoning

INGREDIENTS

  • 4 boneless skinless chicken breasts (about 1/4 inch thick)
  • Salt, black pepper for seasoning
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 ounces mushrooms, stems removed, sliced
  • 1 red bell pepper, diced
  • 1 medium shallot, diced
  • 1/3 cup chicken broth
  • 1/3 cup heavy cream
  • 6 ounces Sargento Chef Blends Shredded 6 Cheese Italian
  • Fresh parsley, chopped for garnish

DIRECTIONS

  1. To make the marinade: in a medium bowl, combine 1/2 cup plain greek yogurt with 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning. Place the chicken in a large Ziplock bag, and cover it with the marinade mixture. Place in the refrigerator for 30 minutes. *Please note: If you are short on time, eliminate the marinade. While your chicken won’t be quite as tender, it will still be delicious.
  2. Season both sides of 4 boneless skinless chicken breasts with salt, and black pepper. I used about 1/2 teaspoon salt and 1/2 teaspoon black pepper. Use more or less to taste. Sprinkle each piece of chicken with Italian seasoning.
  3. In a large non-stick skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium high heat.
  4. Remove the chicken from the marinade, making sure to wipe off any excess marinade with paper towels. Place the chicken in the pre-heated pan and cook for about 6 minutes per side, or until the chicken reaches a temperature of 165 degrees.
  5. When the chicken is cooked, remove it from the pan and set aside.
  6. Add a bit more olive oil if necessary. Add the mushrooms, diced bell pepper and diced shallot to the pan. Cook until tender, about four to six minutes.
  7. Reduce the heat to medium-low. To the pan, add in 1/3 cup chicken broth and cook until mostly evaporated.
  8. Stir in 1/3 cup heavy cream and cook for another 2-3 minutes.
  9. Return the chicken to the pan. Sprinkle each piece of chicken with Sargento Chef Blends Shredded 6 Cheese Italian. Place a lid on the pan for a minute or two to help the cheese melt.
  10. Garnish with chopped fresh parsley.
  11. Enjoy!

Chocolate Lasagna Recipe

/ meemsbling / Leave a comment

Chocolate Lasagna Recipe.

Chocolate Lasagna

Prep Time: 20mn
Cook Time: N/A
Total Time: 1hr 20mn

INGREDIENTS

DIRECTIONS

  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Cooking Light’s 12 Healthy Habits Program – Cooking Light

/ meemsbling / Leave a comment

Cooking Light’s 12 Healthy Habits Program – Cooking Light.

Weight training builds healthy muscles

and promotes weight loss better than any

other exercise! Speaking of which, I need

to get my butt on the treadmill :/

Eat more fruits & vegetables.

Add a little cardio to your routine.

Cook Healthy Meals

Eat Whole Grains

Don’t Skip Breakfast

Heart Healthy Fats

Go Vegetarian Once A Week

This One Sorta Speaks For Itself 😉

Watch Your Portions