Summer of Food (Last one)

Chocolate Dipped Tangerines & Peanut Butter Banana Sandwiches 

Hey guys! Welcome to another and sadly the last recipe for the Summer of Food series. Summer is heading to a close and it's back to school for most of you so I wanted to give you guys a little sendoff. These treats are delicious and so easy to make and very kid friendly. So here's to the end of another summer and the beginning of fall. No worries I will be back with more recipes with my holiday recipe series coming October 2014 so stay tuned! XOXOXO

For the chocolate dipped tangerines (credit goes to my litter sister who found the "recipe" on Pinterest) you will need...

-Your favorite chocolate (white, dark, milk whatever you prefer), we used this easy to melt chocolate by Baker's

- Tangerines (or oranges if you can't find tangerines)

-Baking sheet lined with wax paper

-Optional SALT

How to make:

Melt your chocolate

Now you can go about this in a few different ways. My little sister and I purchased this Baker's microwaveable chocolate and just followed the directions. It was super easy and there are tons of brands out there that has this sort of thing.

If you bought chocolate chips or a chocolate bar first chop the chocolate up. If you have a double boiler which is probably the best way use that if not get a medium sauce pot and boil water half way and the put another heat proof bowl over it (make sure the bowl doesn't touch the water) and you got yourself a makeshift double boiler. Make sure to keep stirring when melting the chocolate so it doesn't burn.

You can also melt your chips or bar in the microwave at 30 second intervals stirring in between each for about a minute or until your chocolate is nicely melted and NO CHUNKS!!!

Next peel your tangerines or cut up your orange slices and dip them in the chocolate. We dipped ours half way to avoid a mess but you can dip them in all the way. After dipping we laid them on a tray and sprinkled some salt on it to bring out the chocolate flavor even more and to add a bit of an extra zing however you can totally skip this part.

After you are done dipping put your tray in the freezer for about 5-10 mins. The chocolate should be completely harden and the tangerines cold but NOT FROZEN!!! Take them out and enjoy!!!

For the Banana Peanut Butter Sandwiches you will need...

-Melted chocolate (we use the same chocolate from the previous recipe)

-Bananas

-Peanut Butter

-Baking sheet lined with wax paper

How to Make:

Peel and cut your bananas into small circles and make little sandwiches with peanut butter. After you assemble your sandwiches dip them in chocolate and lay on tray to freeze. These need to freeze a couple hours (overnight is the best).

These are super delicious like little ice cream bites plus they are healthy especially if you dip them in dark chocolate.

Chef Sisi: Raw Vegan Pad Thai

As part of my journey to eat healthier, I been experimenting with the raw food diet that has become so popular in the last year. I try to incorporate a raw vegan dish into my diet twice a week. I have not fully converted to a raw diet and probably never will due to certain personal health issues. Here is one of my favorite tried and true raw vegan dishes. PAD THAI!!!

WHAT YOU WILL NEED: There are no exact measurements, put in as much as you like!

2-3 Zucchini Squash (Cut into noodle form you can use the Sprializer)

Purple cabbage (Shredded)

Bean Sprouts

Mint Leaves (Sliced thinly)

Carrots (Sliced thinly length wise)

A thumb of ginger

Cashews (soaked in water for about 4-6 hours)

Coconut water

Curry Powder

Garlic

HOW TO MAKE:

1.) Put your zucchini noodles, shredded cabbage, bean sprouts, mint leaves, and carrots into a large mixing bowl.

2.) In a blender blend together your cashews, garlic, curry powder, ginger and the juice of half a lime and orange. Add a bit of coconut water to thin it out if desired.

3.) Pour your dressing onto the salad and garnish with crushed raw peanuts and a sprig of mint.

GOBBLE GOBBLE: After Thanksgiving

As much as we all love Thanksgiving food leftovers can be a drag especially if they drag out for days. So this year let's skip the dry and old turkey sandwiches.

Recipe #1 Stuffing Croquettes- Great for left over stuffing, bread crumbs, and mashed potatoes

1.) In a bowl put your stuffing, bread crumbs and mashed potatoes

2.) Add a dash of Italian seasoning, hot pepper flakes (optional), white pepper and mix well

3.) In a separate bowl crack an egg and beat it till smooth, in another bowl pour your bread crumbs

4.) Form the stuffing mixture into a small patty, dip in egg, then in the bread crumbs

5.) In a frying pan put an inch of canola or vegetable oil (NO OLIVE OIL)

6.) Fry 3-5 minutes on each side or until golden brown

Cool and Enjoy

Recipe #2 Turkey Cranberry Salad- Great for left over Turkey, cranberries, and lettuce 

1.) With whatever turkey you have shred and heat up

2.) In a large bowl use whatever assorted greens you have on hand (I recommend a baby lettuce blend with spinach and arugula), cherry tomatoes, and cucumber

3.) Add your turkey and cranberries and tosh the salad

4.) Use either a balsamic vinegar and olive oil dressing or a poppy seed dressing

Recipe #3 Turkey Panini- Great for left over Turkey, cranberry sauve and gravy

1.) Slice your turkey

2.) Take a piece of bread (Any type)

3.) Spread butter on one side and chiptole mayo (you can buy this pre-made at your local grocery store)

4.) Layer turkey, cranberry sauce and gravy (Add tomatoes if you have any and a slice of cheese)

5.) Put the other slice of bread on top and butter the top

6.) Put in a panini grill or in a sauce pan with a bit of butter and olive oil and then put another heavy pan on top of the sandwich

7.) Grill for 2 minutes

Recipe #4: Cream of Turkey Vegetable Noodle Soup- Great for leftover Turkey, mashed potatoes, vegetables, and gravy

1.) In a soup pot saute with olive oil and a tablespoon of butter an onion and 2 cloves of garlic along with any left over vegetables you have lying around

2.) Saute until the onion is translucent and the vegetables are tender

3.) Shred your turkey and add it into the pot along with gravy

4.) Add enough chicken broth till it covers your ingredients

5.) Add your noodles (Egg noodles work great in this)

6.) Add some mashed potatoes to thicken the soup

7.) Bring to a boil and let it simmer on medium low for about 15 minutes

Serve with some saltines or french bread :D

Recipe #5 Pumpkin Brownies- Great for leftover canned pumpkin

1.) Take any brownie recipe you like and instead of using oil and fat just add one can of canned pumpkin.

2.) You don't have to change any of the baking time just follow your recipe the pumpkin replaces all that fat so not only it will taste good it is also good for you :)

You can also add chocolate chips and nuts

GOBBLE GOBBLE: Mashed Sweet Potatoes

For those of you who love sweet potatoes out there then this is the recipe for you. This is inspired by my mom's recipe. I just tweaked it up a bit.

What you will need: (Feeds 6-8 people)

1 LB of Sweet Potatoes

1-2 Cups of Dark (packed) Brown Sugar- you won't need all of this just depends on your sweetness level

1 Tablespoon of Ground Cinnamon

1 Tablespoon of Vanilla Extract

1 Teaspoon of Maple Extract (You can substitute for maple syrup but the flavor of the extract is more concentrated)

1 package of Mini Marshmallows

1 Teaspoon of Salt

1 stick of Unsalted Butter

How To Make: 

1.) Butter a square baking dish and Preheat your oven to 350 Degrees

2.) Peel and boil your sweet potatoes until fork tender then in a separate bowl mash until smooth

3.) Add the brown sugar, cinnamon, vanilla extract, maple extract, and 3 tablespoons of butter

4.) Put into your buttered baking dish and top the mixture with the mini marshmallows.

5.) Bake 5-10 minutes until the marshmallows are golden brown (Keep an eye on this it can burn)

Take out and enjoy!!!

GOBBLE GOBBLE: Garlic Ranch Mashed Potatoes

Hello again! Here is my recipe for the traditional mashed potatoes with a twist. I promise you this will be a crowd pleaser. 

What You Will Need: (This recipe feeds about 6-8 people depends on how much you love mashed potatoes)

1 Package of Powder Ranch Dressing (DO NOT USE THE LIQUID DRESSING)

1/2 Pound of Yukon Gold Potatoes (Russet Potatoes will also work if you can't get Yukon, Yukon potatoes are more buttery and creamery) 

1 Pint of Heavy Cream

1 Cup of Whole Milk (PLEASE DO NOT USE LOWFAT, SKIM ANY SORT OF "DIET" MILK IT WILL NOT TASTE THE SAME TRUST ME)

1 Stick of unsalted butter

1 whole bulb of garlic 

1 small container or sour cream (about 8oz.)

Salt and Black Pepper to taste

How To Make:
1.) Wash and peel your potatoes

2.) Boil your potatoes until fork tender (poke a fork and if it goes through and comes out clean your potatoes are done, do no overcook or undercook)

3.) While the potatoes are boiling wrap your garlic bulb in foil with some olive oil. Broil @ 350 degrees for 5-10 minutes until the garlic is soft. Keep an eye on this

4.) In a sauce pan melt your stick of butter and add the milk. DO NOT BOIL you just want to warm up the milk and melt the butter

5.) Take your potatoes and mash them into chunks

6.) Add your desired amount of garlic 

7.) Add the entire packet of powdered ranch dressing, milk and butter mixture (You do not need to add all the milk and butter, depends on how smooth you want it)

8.) Mix and Stir 

9.) Add the heavy cream (Add only to your desire consistency) and sour cream (must have!!!!)

10.) Taste and add salt and pepper if desired 

ENJOY!!!!

HAPPY THANKSGIVING :D 

GOBBLE GOBBLE: Ice Cream Pie Recipe

I personally love pumpkin pie but not everyone does especially in my family. There is a small group of us that like pumpkin pie. So every year along with pumpkin pie I also make an ice cream pie for those who are not fans of pumpkin. This pie has been a success every time I have served it to family and friends. It is really simple to make and requires very few ingredients. You can also substitute the flavors of ice cream and candies below for your favorites. BE WARNED FOR THOSE OF YOU WATCHING YOUR CALORIES AND FIGURE I DON'T REALLY RECOMMEND THIS.

What you need: (For one pie)

1 Pre-made Oreo Cookie Pie crust (You can usually find this in the jello and cake mix aisle, if they don't have Oreo ones graham cracker crusts work just as well)

1/2 pint of Coffee Ice Cream

1/2 pint of Chocolate Ice Cream

2 Heath Bars

1/4 cup of White Chocolate Chips (More or less depending on your taste)

1/4 cup of Semi-sweet chocolate chips (Again more or less depending on your taste)

Mini Reeses Peanut Butter Cups

1 tub of Cool Whip Original

How to make:

Make sure your ice cream is melted at room temperature. This makes it easier to work with and won't break the crust. In a separate bowl combine your ice cream with the candies. You can either chop the candies and put them in or leave it whole. Mix well and put into pie crust. Put it in the freezer at least overnight. Before serving top the entire pie with Cool Whip. If you have any extra candies left over sprinkle them on for a fun presentation. This pie is so freaking good. I recommend making more than one. These can last in your freezer for up to 2 weeks so you can always make them ahead of time and enjoy them.

GOBBLE GOBBLE: Apple Sausage Stuffing Recipe

One of my biggest passions in life is cooking. Food is a huge part of my life and not just for the eating aspect. It is a way I can let go and express myself and the holidays are my favorite time of the entire year to cook. I normally make most of the Thanksgiving dinner in my family. This holiday season I wanted to share some of my recipes. The first one being stuffing.

This is a very easy and delicious recipe. Seriously anyone can do it. This recipe doesn't have exact measurements and it really doesn't need it. You can make as much or as little as you want. This is a taste as you cook sorta recipe and trust me it will be delicious. The recipe below usually feeds about 6+ people.

What you will need:

1 giant loaf of french bread (enough to feed how many you are feeding) TIP: Pretty much all stuffing recipes require day old bread so that the bread can absorb all the flavors. If you can't get day old bread just buy fresh bread and leave it out unwrapped the night before you make your stuffing) 

1/2 pound of mild Italian sausage or chorizo (Chorizo is a Mexican sausage that is flavored with a lot of garlic but you can use whatever type of sausage you have on hand breakfast sausage also works really well in this)

1-3 Granny Smith Apples (If you have a large apple just use one if they are smaller then use 3)

3 Celery Stalks 

1 can of Campbell's Cream of Mushroom

1 can of Campbell's Cream of Chicken

4 Cups of Swanson Chicken Broth (ALWAYS have enough of chicken broth on hand especially during the holidays you may need a little more or a little less in this recipe depending on the consistency)

An assorted bunch of mushrooms (This is totally optional but I like the nice woodsy flavor it gives to the stuffing. Portobellos, shitakes, porcini, oyster, and white button mushrooms work great in this together.) TIP: Porcini mushrooms usually come dehydrated and can be a little difficult to find. If you do happen to find it just soak the mushrooms in some hot water for 5 minutes or until they plump off and reserve the liquid for the stuffing mixture

1 large or 3 small shallots (If you can't find shallots just use a vidalia or yellow onion, I personally prefer shallots since they are a bit sweeter and milder than regular onions)

2-3 Teaspoons of garlic (More or less depending your taste buds)

1/2 Tablespoons of Italian Seasoning (No brand in particular just get what you can)

1/2 Tablespoons each of dried Sage and Oregano (You can totally leave this out if you want since there is already some in the Italian seasoning I like the extra flavor)

1 stick of unsalted butter (You won't use the whole thing)

1 cup of breadcrumbs

1 Tablespoon of parsley

Salt and Pepper to taste 

How to make:

1.) In a large bowl cut your French bread into giant cubes and set aside (Make sure the bowl is large we will be adding more stuff into it later.

2.) Dice your shallots and garlic

3.) Chop the apples and celery into bit size pieces (Make sure they are close in size to ensure even cooking) If you want mushrooms this is the time to chop them up and soak the porcinis if you have them.

4.) In a saucepan crumble up the sausage and cook along with the shallots and garlic until the sausage starts to brown.

5.) Add the Italian seasoning and herbs except the parsley, apples, and celery

6.) Add 1/2 can each of the cream of mushroom and chicken

7.) Stir well and wait until the creams start to bubble a bit and the apples and celery are cooked but still crunchy (At this point taste to see if you need any more seasoning)

8.) Take off heat and pour the contents into the bowl with the bread

9.) Stir and slowly add the chicken broth. You might not need the 4 cups you just want enough broth that the mixture is soft not smushy

10.) Butter a baking dish and pour the stuffing into it

11.) Top with little chunks of butter and breadcrumbs and cover with tin foil

12.) Bake at 350 for 15 mins or until the top is golden brown (After 10 mins take of the foil and bake for 5 more mins) 

13.) When finished take out of the oven and let it cool. Sprinkle some parsley right before serving and ENJOY! 

HAPPY THANKSGIVING! :D