Friday, April 29, 2016

12 Cinco de Mayo Inspired Recipes

Cinco de Mayo is coming up. I have no Hispanic heritage.   And I hear that even in Mexico this isn't a big holiday. Something, to a certain extent, Americans made up. We love Mexican food with all sorts of spice and probably eat some variation at least once a week. It should be no surprise then that come Cinco de Mayo we are ready to go big.  

Below are some of our favorite dishes.  We will be picking some kind of combination for next week.  On top of that the office is having a Cinco de Mayo potluck.  I will be doubling up on my festivities.  What are your plans for Cinco de Mayo?

Tator Tot Nachos
Healthy Mexican Vegetable Lasagna

Homemade Taco Seasoning

Acorn Squas, Black Bean and Spinach Quesadilla
Mexican Corn Soup
Taco Salad

Shredded Chicken Taquitos
Corn Risotto Stuffed Peppers
Five Layer Mexican Black Bean Dip

Wednesday, April 27, 2016

Golden Milk

I thought I had beat the year for colds and all things unhealthy. This past winter was the worst with illnesses and I was hoping to put it behind me as fast as possible. I was wrong.

The past few weeks I witnessed co-workers and colleagues come down with colds, stomach bugs and allergies.  Despite my best efforts this week I came down with sniffles and sneezes galore. 

In order to gain control of the situation and end things as soon as possible I thought I would try out golden milk or turmeric latte. Have you heard of this before? It is making the rounds on the internet. People swear by it. 

Turmeric has long been used for colds, congestion, headaches and sore throats. It is suppose to fight depression. Turmeric also has anti-inflammatory and antioxidant properties. 

I just took my first batch? today and we will see if it is the miracle cure everyone says it is.  

The taste is different but not bad.  The honey helps with the bitterness as does the cooking time with the turmeric. The longer you simmer the less bitter the drink. 

Have you heard of golden milk?  

Golden Milk

by Emily Morris
Prep Time: 3 minutes
Cook Time: 3 minutes
Keywords: beverage
Ingredients (serves 2)
  • 2 cups milk
  • 1 teaspoon dried turmeric
  • 1 teaspoon dried ginger
  • 1 teaspoon honey
  • A sprinkle of black pepper
Place milk in a saucepan over medium heat.

Add turmeric, ginger, and pepper. Stir well in order to incorporate the dried spices.

Let the milk begin to simmer. Allow to heat for another minute or two being careful not to let the milk overheat and boil.

Turn off heat, cover, and allow the mixture to sit for ten minutes to improve the infusion of flavors.

Serve warm.
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Tuesday, April 26, 2016

Chocolate Chip and Hazelnut Cookies with Sea Salt

Today was one of those days I woke up at 5 am.  This is actually a bit later than a previous 4 am wake up time.  It was raining and stormy outside. I wanted to roll back over and shut my eyes.  

Miss O must have also heard the rain because she woke up too. I am on my own for a few days and for fear of her really getting up I jumped out of bed to quickly shower and get ready for the day.  Lucky for me Miss O fell back to sleep. 

Now it is 5:30 am and I am ready to go to work. So here I am with 2 hours to kill.

My early morning wake up calls can be really productive.  Two uninterrupted hours lead to bills being paid, emails written, dishes emptied and toys put away.  Today is not one of those days.  Rain makes me lazy.

I am resting up from our busy weekend of guests, typical chores and outdoor activities.  Along with the honey roasted snack mix from yesterday's post we also had cookies. Fancy cookies with hazelnuts and sea salt. I had hazelnuts in the pantry and thought why not.  We threw them in the food processor briefly to chop them up a bit.  There were big and small pieces mixed in with all of the mini chocolate chips. The cookies were finished off with a sprinkle of sea salt.

They were so good I forgot to get mad that five people were enjoying these cookies on the couch.  I am still finding little cookie crumbs. My advice is make the cookies but don't eat them on the couch.

Dark Chocolate and Hazelnut Cookies with Sea Salt

by Emily Morris
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert chocolate hazelnuts cookie
Ingredients (18 cookies)
  • 1/2 cup (1 stick) of unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • 1 cup roasted hazelnuts, half coarsely chopped and half finely chopped
  • sea salt
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a bowl, beat the softened butter and sugars together with an electric handheld mixer or stand mixer until the mixture is light and fluffy, about 3-5 minutes.

Add the egg and vanilla and beat to incorporate for about 1 minute.

In a separate bowl, combine the flour, baking soda, and salt. Add the mixture all at once into the butter/sugar mixture and mix until everything is thoroughly combined.

Add the chocolate chips and nuts. Mix well.

Scoop a heaping tablespoon full of dough onto the baking sheet. Repeat until the sheet is full. Make sure the dough is rounded so it bakes nicely and leaving space between each ball of dough. Then sprinkle each ball of dough with a little bit of sea salt.

Bake for 10-12 minutes. The cookies are ready when they start to get golden brown on the edges.

Let the cookies cool on the baking sheet for 3-5 minutes and then transfer them to a cooling rack.
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