Where family and friends gather to enjoy food and company.
A friend of mine introduced us to this dip from Bristol Farms, and we have been addicted ever since. I asked an employee in the deli for the recipe, and he told me about the mix and the other ingredients they use. Super easy! Finding …
This is my go to tomato soup. I always keep a couple cans of Organic Muir Glen Fire-Roasted Tomatoes on hand to make this recipe. I have cut the recipe in half and doubled it for dinner parties. Everyone asks for the recipe, so I …
I know that Overnight Oats should be simple, but I wanted a recipe that worked in small jars and was easy to prepare before going to bed. This recipe can be adapted to ingredients you have on hand, and topped with your favorite things. You can make it as healthy as you want by adding ingredients like flaxseed, wheat bran, chia seeds. They up the nutrition and add fiber that keep you full.
Ingredients:
1 cup old-fashioned oats
1/2 cup plain Greek yogurt
1 1/4 cups milk (use any milk you like: almond, coconut regular dairy)
Pinch of kosher salt
1-2 Tablespoons light agave or maple syrup (optional)
1 Tablespoon flaxseeds (optional)
1 Tablespoon wheat bran (optional)
1 teaspoon chia seeds (optional)
Toppings – banana, almonds, cinnamon, berries (be creative)
Directions:
Combine oats, yogurt, salt, milk and either flaxseeds, bran or quinoa, and then syrup. Stir together the ingredients and then cover and chill overnight.
When ready to eat, you can mix in more milk if desired to loosen it up. Now add toppings of your choice.
You can let the oats come to room temperature, or eat them cold out of the fridge.
Note: Overnight oats can be assembled 4 days ahead. Keep Chilled.
Recipe Adapted from: Bon Appétit-January 2017
My friend Camilla shared this recipe with me, and I have been making it ever since. It was actually the recipe from her husband’s mother, so I feel very honored to have their family recipe. Camilla baked this cake with me several times, so that’s …
These beans are SO Good and So Easy! You never have to open another can of Mexican style beans ever again. No lard! No frying! No Soaking! Just a bag of dried pinto beans and a few ingredients you probably all ready have on hand. …
Ingredients:
1 large Ciabatta loaf
1 stick of butter, melted
1/8 cup extra virgin olive oil
2 Tbsp. onion, minced
3 cloves garlic, grated
1-2 Tbsp. Edmond Fallot Dijon Mustard (It really is the best)
1 Tbsp. poppy seeds
2 Tbsp. curly parsley, chopped (plus extra for garnish)
6 oz. Italian blend cheese, grated
Directions:
Mix the melted butter, olive oil, onion, garlic, Dijon, poppy seeds and parsley in a bowl.
Cut the bread diagonally, in both directions, making an X pattern across the bread. Do not cut all the way through the bottom of the loaf.
Spoon The mixture into the cross sections of the bread, doing your best to evenly distribute throughout the loaf.
Next, evenly distribute the grated cheese by stuffing into the cross sections of the bread, again doing your best to evenly distribute throughout the loaf.
Place the entire loaf on your Wolf Convection Oven baking sheet. (I line the sheet with parchment paper to make cleaning easier).
Place in the Convection Steam Oven on the middle rack. Select “Auto Steam Bake” for 20-25 minutes, until golden brown and the top layer of cheese begins to bubble.
Serve on a large platter, allowing everyone to pull apart the delicious bread.
Recipe: Sub-Zero/Wolf
My family got sick with Flu A a few weeks ago, and I decided to finally make Bon Appétit’s Classic Chicken Soup recipe. It took some time to make, but was well worth it. My son Harrison enjoyed the soup so much, he couldn’t stop …