Himalayan Pink Salt in a sea shell. Perfect for summer entertaining with a big bonus of healthy benefits. Information compiled from a website extolling the benefits of this amazing salt.
Create an electrolyte balance Increases hydration Regulate water content both inside and outside of cells Balance pH (alkaline/acidity) and help to reduce acid reflux Prevent muscle cramping Aid in proper metabolism functioning Strengthen bones Lower blood pressure Help the intestines absorb nutrients Prevent goiters Improve circulation Dissolve and eliminate sediment to remove toxins
I have always been a huge fan of lamb. I enjoy the preparation as well as the roasting lamb aroma filling my home It's definitely the garlic mixed with the earthy and robust smell of the lamb that keeps me hovering in the kitchen. Enjoy!.
1 (5-7 lb.) boneless leg of lamb
2 lemons, zest removed and lemons squeezed
1 tbsp dried oregano
2 1/2 teaspoons salt
2 teaspoons pepper
1 whole garlic bulb peeled
1/4 cup Italian parsley
1/4 cup olive oil
Put lemon zest, juice from one lemon and all other ingredients ( except the lamb) into food processor. Process until it becomes a paste. Spread evenly all over the lamb. Squeeze the other lemon over top. Bake in pre-heated oven set at 450 degrees for 20 minutes. Turn down oven to 325 degrees and finish baking for 1 1/2 hours or until a thermometer reaches 160 degrees for medium. Enjoy!
There is something to be said about the taste of slightly charred bread, sprinkled with olive oil and then spread with these delicious summer ingredients. The word would have to be delicious. Thank you Martha Stewart this grilled pizza is a keeper.
15 oz.store-bought pizza dough
1 1/3 cups corn kernels (from 2 ears)
1/2 ounce Parmesan cheese, grated (1/4 cup)
3/4 teaspoon minced garlic (from 1 medium garlic clove)
4 tablespoons extra-virgin olive oil, divided
2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)
4 to 6 ounces mozzarella, thinly sliced
1/2 cup fresh basil leaves
DIRECTIONS Let dough sit at room temperature (in package) 4 hours. Puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks. Spread remaining oil on a baking sheet or pizza pan. Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil. Let rest 1 hour, then re-stretch. Preheat grill to medium. Season dough with salt, and transfer to grill, making sure to keep dough flat and even. Cover grill, and cook until dough is just charred on bottom, 5 to 6 minutes, checking frequently. Flip dough. Spread corn mixture on dough, and top with tomato slices. Season with salt, and top with mozzarella. Cover grill, and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.
I found this recipe on my nephews wife's facebook. It might be her original recipe though I haven't asked her. She also added a few variations of the muffin recipe that I listed at at the bottom of this post. I have to admit they were amazing. Thank you Heather, they were a huge hit at my house.
Preheat oven to 325 degrees( Makes 12)
3 cups almond flour 3/4 tsp baking soda 1/2 tsp salt 2 large eggs 1/4 cup honey 3 Tbsp coconut oil (butter if not avail) 1 tsp vanilla extract 1 large mashed ripe banana 3/4 cup chopped walnuts (less to taste) 3/4 cup blueberries (less to taste)
1. In one large bowl whisk dry ingredients (flour baking soda and salt) 2. In med bowl whisk eggs. Then whisk in honey, oil and vanilla. Stir in banana. 3. Add egg mixture to the flour and fold in walnuts and blueberries 4. Divide batter into 12 muffin cups lined with paper liners.. 5. Bake in oven for 25-30 minutes or until a toothpick inserted into center comes out clean. Let cool and enjoy!
Try with other mixtures, dried cherries and pecans. Dark chocolate chips, raspberry, almonds, etc or leave out the blueberries and add another banana for banana muffins.
Crispy, garlicky, a little sour and well, just right. Easy is the name of the of this recipe. The hardest thing about it is waiting the seven days to eat them.
3 pounds pickling cucumber
1 cup vinegar
2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
6 sprigs fresh dill
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)
1 tbsp. pickling spices ( in each jar)
Wash the cucumbers with a vegetable brush
Slice the cucumbers into chips.
In a large saucepan, combine vinegar, water and salt. Bring to a boil.
Arrange jars on counter and dole out the spices to each.
Pack the cucumber slices firmly into the jars.
Pour the brine into the jar, leaving approximately ½ inch head space.
Apply lids and let the jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 7 days before eating.
This was such a delicious supper for a warm, breezy night. I fried up about a pound of squid rings and served them with peperoncini and lemon. The cold glass of chardonnay I sipped on brighten and lighten the flavor. Here's the recipe.
1 cup of all purpose flour
2/3 of a can of beer
salt and pepper
Beat eggs, add flour, whisk together with eggs then add the beer and salt and pepper. Dip rings in the batter and in fry in 375 degree oil for roughly two minutes. Sprinkle with salt and pepper, peperoncini and fresh squeezed lemon juice all over.
We thoroughly enjoyed this easy Sunday night meal. Eating out on our deck really helped too. It was a pleasant way to say good bye to the weekend.
I have always wanted to try making my own breakfast sausage. The idea of using meat raised humanely and without hormones and antibiotics while being feed a vegetarian diet really appeals to me. Although the recipe called for two pounds of ground pork I used one pound of ground turkey breast and one pound of ground pork. Why not try to lighten the fat content a little. The sausages were delicious. Recipe adapted from Allrecipes.com Ingredients
2 tsp. ground sage
2 tsp. salt
1 tsp. black pepper
1/4 tsp. marjoram
1 tbsp. brown sugar
1/8 tsp. red pepper flakes
1 pinch ground cloves
1 lb. ground pork
1 lb. ground turkey breast
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork and turkey in a large bowl and add the mixed spices to it. Mix well with your hands and form into a long roll on top of plastic wrap.
Grabbing the bottom portion of the plastic wrap, pull it up over the meat and begin forming the wrap around the meat, rolling and forming a log shape.
Next I did the same thing with the plastic roll on top of parchment paper. I placed the roll in the freezer for an hour which made the sausages easier to slice with a serrated knife.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
Can you see the smoke wafting up from the sizzling skillet? The misshapen patty is from the end of the roll. Not perfect looking but still delicious. That one was for the cook!
Here are the patties sliced and ready to go in the freezer. Easy, delicious and healthy!