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August 27, 2015

10 Foods You Should ALWAYS Refrigerate

1. Pure Maple Syrup

Stored in a glass container, 100% maple syrup can stay fresh and mold-free for up to one year. 

2. Fresh Homemade Pasta

Since fresh pasta contains raw eggs, store your fresh pasta in the refrigerator to keep dangerous bacteria at bay.

3. Ketchup

Its high acid content will keep most bacteria at bay, while cool temperatures help maintain ketchup's flavor and freshness.

4. Salami

Some cured meats contain harmful bacteria. Therefore, it's advisable to store salami in the refrigerator up to 12 days to slow potential bacterial growth.

5. Mayonnaise

After opening, mayonnaise will lose its flavor if it's not refrigerated.

6. Leafy Greens

Any leafy green like kale and spinach can spoil quickly. Store your greens in the fridge away from fruits like apples, which emit gasses that cause them to wilt.

7. Applesauce

Once store-bought applesauce is opened and exposed to air, bacteria will begin to grow, so refrigeration is essential.

Mandoline & Salad Spinner


8. Nuts

The fragile unsaturated fats in nuts go rancid quickly—definitely bad news for maintaining good flavor.

9. Tortillas

Since some tortillas are prone to molding, the fine print on many tortilla packages recommends refrigerating after opening.

 
10. Fresh Eggs

It goes without saying that dairy products like cheese, milk and yogurt should be stored in the refrigerator. Ditto fresh eggs, meat and fish.


Source: Adapted from Home Food Safety and The Daily Meal

Images: rellenmac11, TinyTall, FifiBanana, jaycross, Snacknieuws, kelpenhagen, MigleSeikyte, MigleSeikyte, SeoulfAdventures,  rjbradley (Flickr)


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August 20, 2015

Recipe | Sour Apple Juice Greens (with Mint)


These Irish Eyes are Smilin'

Ah be gory. Isn't this the brightest, greenest, healthiest beverage you've ever seen?

And did you know the Irish are known all over the world for their fondness for alcohol, and for making some of the finest beers, stouts, ales, and whiskeys?

Well, this isn't that kind of emerald isle shenanigans. But if you've been searching for the ultimate drink recipe for healthy greens, I think you just might have found it! 

To your good health, my leprechaun friends ...

Irish Toasts

May your heart be light
and happy,
May your smile be big
and wide,
And may your pockets always have a coin or two inside!

Always remember to forget
The troubles that passed away.
But never forget to remember
The blessings that come each day.

Ingredients

1 heart of romaine
2 handfuls baby spinach
2 handfuls chopped kale
2 handfuls of mustard, turnips, collards, spinach bagged mix (Trader Joe's)
3 sprigs of fresh mint
4 sweet apples
juice of 1 lime

"I originally started juicing greens as just greens and drinking it in shots with a fruity chaser. I couldn't stand the taste of it so I sweetened that up with some sweet apple, added some mint and lime juice and turned a large amount of greens in one drink completely palatable as a drink. All I was trying to do was make the SHOT taste better, but the result was much better than I had hoped. Tastes a lot like a sour apple jolly rancher. Not kidding!! Pour into glass and enjoy!"—Dana Corbin 


Image & Recipe: corbin_dana (Flickr)

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August 13, 2015

Recipe | Mini Lemon Cheesecakes (& Variations)

Click Here for Mini Cheesecake Pan


Not Too Much ... Just Right

Show of hands. So who's not on a diet? 

Hmmm, I don't see any hands going up. I guess that means we're all in the same boat!

Luckily, we don't have to forgo the all sweet things in life. Yes, cheesecake is a rich dessert. But I've given myself permission to enjoy it in small amounts on holidays and special occasions. Individual cheesecakes are the perfect size.

This recipe incorporates one of my favorite flavors—luscious lemon. Garnish your cheesecakes with curls of lemon zest, lemon pudding, and blueberries or strawberries. This sweet 'n sour citrus dessert is the perfect finale to any spring or summer celebration.  

Don't like lemon? Scroll down for two delicious variations.


Ingredients

2 cups graham cracker crumbs
1-1/4 cups sugar, divided
6 Tbsp butter, melted
4 8 oz. packages Philadelphia cream cheese, softened
1 cup sour cream
juice from 1 lemon
zest from 1 lemon
4 eggs


Directions

1. Heat oven to 325°F.
2. Combine graham cracker crumbs, 1/4 cup sugar and butter in a medium bowl.
3. Press crumb mixture into bottoms of your mini-cheesecake pan, dividing it equally among the individual sections.
4. Using an electric mixer, beat the cream cheese and remaining sugar in a large bowl until well-blended.
5. Add sour cream, lemon zest, and juice, and mix well.
6. One at a time, add the egg whites. Mix on low after each, just until blended.
7. Carefully pour the filling over the crust in each of the cheesecake sections.
8. Bake 30-40 min. or until the center is almost set.
9. Cool completely at room temperature. Refrigerate 4 hours before garnishing and serving.


Mini Toasted S'mores Cheesecakes


Cheesecake Pumpkin Pie Minis


Source: Adapted from Kraft Recipes
Images: JarodCarruthers, Mariam, sylartinitaly, MuyYum (Flickr)

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Flickr images shared on this blog are used under a Creative Commons License.