Nutella, in smoothie bowl form! Why didn’t I think of this before?

There is something addictive about hazelnuts plus chocolate with a hint of vanilla and a touch of salt. It is the perfect combination and incredibly decadent.

I basically took these star ingredients from Nutella and combined them with hazelnut milk, ice and riced frozen cauliflower to make it thick and creamy. What did I leave out? I omitted the palm oil, artificial flavors and sugar that are found in Nutella. I naturally sweetened the smoothie with dates and used cacao powder for the chocolate flavor. You are left with all the wonderful Nutella flavor in a frosty, smoothie bowl that you can feel really good about indulging in. I then topped it with all the things that pair well with Nutella flavors: bananas, fresh berries and granola.

This smoothie bowl is filling, full of plant-based protein, healthy fats and dietary fiber and so incredibly satisfying.

In these photos I show two versions (same smoothie base but different toppings). Do whatever makes you happy. You really cannot go wrong with this sweet treat. This smoothie recipe is vegan, soy-free, gluten-free, peanut-free and refined sugar-free.

Click here for the recipe.

The post Chocolate-Hazelnut Smoothie Bowls appeared first on Honest Cooking.

A Storied Estate

The 3,000 acre resort could really be the backdrop of an Outlander season (or three). Built out of the deep devotion of a wealthy British sea merchant to an even wealthier Savannah heiress, the estate was conceived out of love (though erected on stolen Cherokee land and most likely on the backs of slaves – but let’s save that for a prequel).  The astute businessman was Godfrey Barnsley who easily courted Savannah’s elite upon his arrival to the United States. Among that Georgian aristocracy was Julia Scarborough, the southern princess who fell in love with Godfrey despite her mother’s disapproval of the charming foreigner. The couple wed; but not too long afterwards Julia became chronically ill. Godfrey attributed her sickness to the coastal city’s environment and thought it best to take his ailing wife to the fresh air of Georgia’s upcountry to recuperate and raise their family. Here Barnsley could use acres of virgin woodland to build his beloved an estate like none other.

Guest Tip: Visit the museum located where the estate’s manor kitchen used to be to learn more about the dramatic history of Barnsley and his estate. The history includes ghosts, murder, civil war, foreign royalty and much more. Go see what these historical figures looked like so you can debate amongst your party which Hollywood stars could play the estates’ early inhabitants…or their restless spirits.

The 19^th Century Influencer

Godfrey’s building style was informed by his many trips abroad, but was most heavily influenced by the era’s premier landscape architect and horticulturalist of the time, Andrew Jackson Downing.  Well-known as the United States’ most influential advocate for Gothic Revival architecture, A.J. Downing married the style with his love of nature. In fact, he is credited with popularizing porches across the nation. He believed it was the ideal link between the residence and the outdoors. Though Downing’s influence didn’t catch fire in the south where Greek revival was the architecture style of choice, Barnsely was a true disciple of Downing and brought the horticulturalist’s philosophies to North Georgia where there was plenty of nature to incorporate.

Walking through the resort you’ll see many of Downing’s influences firsthand. As you enter the deep-stained wood lobby of the newly built 55-room inn you’ll notice a grandiosity that is far more cozy than pretentious. It’s warmed further by the charm that only a southern concierge can greet you with. When you walk past the reception area’s living room you’ll find doors leading to the main grounds of the pedestrian friendly resort. The meticulously cared for pathways and lawns are not only easy to admire, but navigate, as well.

Guest Tip: Grab a bike and get a quick lay of the land by taking a ride throughout the gorgeously groomed grounds.

You don’t have to walk far before you find the other types of accommodations that the resort has to offer. Laid out like the quaintest of English villages, the Cottages at Barnsley are Downing-esque residences that offer a homelike respite for guests. Think of them as idyllic Airbnbs but with the same front desk attention and room service offerings as the inn.  Accommodations in the village range from one bedroom cottages to two-story seven-bedroom Estate cottages. All offer lush hardwood living rooms, wood burning fireplaces, clawfoot bathtubs and, of course, porches galore.

I was truly impressed at the novelty of the cottage village. Though Downing’s influence can primarily be experienced in the Northeast where I traveled from (i.e. the grounds at the White House, Smithsonian, Central Park, NYC), I have never seen it applied so deliberately with the houses he popularized. Here his vision transports guests away from their daily surroundings without seeming at all like a theme park. I couldn’t have been happier with my stay at the inn, but next time I visit the resort I’ll be booking a cottage to really get that nostalgic experience.

Romantic Ruins

On the west side of the main resort grounds you’ll find the ruins of the Downing-inspired Italianate Manor that Godfrey Barnsley built for his wife and family. Destroyed by confederate soldiers occupying the manor during the war and a 1906 tornado that blew off the roof, the Manor ruins are now an open structure that looks like it was either built for an Outlander location shoot or as a background for a Restoration Hardware catalog. In front of the ruins is a Downing Garden that exemplifies the picturesque landscaping of the Victorian era. The original boxwood hedges from the mid 19^th century and the surrounding flora have been meticulously pruned and tended to making the garden one of the few antebellum gardens still surviving in the South.  My group was lucky enough to enjoy cocktails, dinner and s’mores al fresco at the ruins where it became abundantly clear why the location is so popular with couples who want to celebrate their nuptials in an unforgettably shabby-chic way.

Al Fresco Activities Abound

As you walk through the resort grounds you’ll notice bocce balls and cornhole set-ups laid out for guests to use at their convenience.  They’re simple reminders that though the resort takes pride in their accommodations, there are plenty of outdoor activities offered by the upcountry estate.  Sure, there’s a fitness center adjacent to the seasonal pool, but there are also miles of outdoor hiking trails through meadows and woods which includes a 1.8 mile 20-station FIT trail. If you prefer walking between 18 holes on a golf course rather than FIT stations, there’s a Jim Fazio designed course consisting of 378 acres of rolling championship greens.

For a faster way to see how vast the estate really is, the resort has partnered with High Adventure Company to offer a trail riding experience on UTVs (Utility Vehicles) that will leave you thoroughly exhilarated and satisfyingly dirty. The ride through miles and miles of Appalachian Mountain foothills (where plenty of wildlife call home) was so unlike my daily commute on the subway I honestly wouldn’t have been surprised if out-of-nowhere a herd of small dinosaurs started running alongside the roving UTV to avoid capture from a chasing T-rex. The land was that pristine and expansive.

Guest Tip: Unless you want to literally experience the term “eat my dust” make sure you call dibs on a seat in the lead vehicle. The UTV’s do not have windshields so those riding behind the lead vehicle will instantly develop an odd empathy with their vacuum cleaners.

The UTV trails wind through the Beretta Shooting grounds where the Barnsley resort and High Adventure Company have partnered with Beretta to also offer long range target shooting, wingshooting and clay shooting.

“Baa-Ram-Ewe”

If you’re an animal lover, there are plenty of four-legged cuties to visit and help feed at the farm. From there, guests can take advantage of guided horseback rides and learn more about the estate’s history from an experienced trail guide. Visit the snapping turtles that call the 10-acre on-premises lake home by using the complimentary canoes and kayaks that are available to guests. The fishing hole is well-stocked so guests can also try their hand at some catch-and-release fishing, as well. For those interested in fly fishing, an instructor led experience can teach beginners the art of tying lures and angling.

With brand new baby calves, a llama and a minihorse, it’s quite debatable which animal on the estate is the cutest. The resort is pet-friendly so it may even be a visiting creature. But If you ask Andi Beyer, the resident bee expert, she’ll tell you without hesitation that it’s any of the hundreds of bees that live in the hives just steps away from the butterfly garden near the farm. Needing to see that for ourselves, my group zipped up our apprehensions behind beekeeping gear and were introduced to the queen of the hive. The apiarist explained what beekeeping entails and how important the busy insects are to our ecosystem. As a foodie, it’s not only interesting to trace where our food comes from but also important to understand how to maintain its sustainability. Afterwards, we were able to taste the local honey paired with cheeses, jams and other condiments. Andi even treated us to her award winning macarons.

Shroomin’

Andi isn’t the only wildlife expert on premises. A certified foraging guide is available for the Wild Mushroom & Herb Foraging experience.  Our guide, Evan (also an accomplished chef) was careful to point out to us city-dwellers what to avoid, such as poison ivy and black widow spiders. He was visibly excited when signs of newly forming fungi were spotted. I seriously thought he was bitten by a poisonous arachnid when I heard a sudden outburst from his direction. Luckily for us all, he had just confirmed that a large cap of Reishi mushroom was discovered. As Evan plucked and prodded mushrooms and plants from decaying trees and the forest floor, a closer connection to the foraged food developed in a way that would be impossible in my local grocery or farmer’s market.  As a chef, he was able to explain flavor profiles of the mushrooms that were gleaned and possible preparations for the sassafras and mountain mint that were uprooted. We later enjoyed mountain mojitos made from the mint that was harvested just hours earlier.

Guest Tip: After enjoying hours of outdoor activities treat yourself to some rejuvenating tranquility at the newly revamped Spa that offers the latest body treatments, facials and massages.

From Pimento Beignets to Field Pea Cassoulets

For foodies, the only other food-related activity that could trump the beekeeping and mushroom foraging at Barnsley is, of course, eating! One thing I found pleasantly familiar to New York City was the level of the food served at the 3 eateries within the resort. From the uber-casual Beer Garden to the lodge-like Woodland Grill to the fine-dining ambiance of the Rice House, all the meals I experienced left me satisfied, yet wanting more.

I’ve often found that resort food, though impressive in its variety and quantity, lacks innovation and quality. Barnsley’s new executive chef, Nicolas Lebas, makes sure that isn’t the case with this resort. Originally from France, it’s no surprise that Chef Lebas lists Alain Ducasse and Daniel Boulud as strong influences to his cuisine. Though new to Georgia, he brings with him extensive experience working at various luxury hotels and resorts in Southern states. Consequently, his inspired knowledge results is Southern food that is high-quality and comforting in its familiarity, yet unconventionally light.

The Woodland Bar & Grill

You’ll see what I mean if you sit down to any meal at the Woodland Grill. The Buttermilk Ricotta Pancakes with sorghum whipped citrus butter & maple syrup is a refined classic. The Mixed Berry Brûlée with vanilla yogurt and house-made granola is served with local honey made by bees that you may have met.

Guest Tip: As a starter, get an Avocado toast for the table to share with your travel companions. Packed with flavor from the avocado-basil mousse, marinated tomatoes, sliced mushrooms, cured kalamata olives and prosciutto crisp, It’s not only tasty, it’s a beauty, as well.

For lunch, the grill offers plates where meats smoked daily from the Beer Garden are showcased, such as the Brisket Philly and the Adult Grilled Cheese. If you want to try something that you can’t get at the Beer Garden, try the hefty and juicy Dugan’s KO Burger (named after Godfrey Barnsley’s boxing great-grandson who shot and killed his brother on the property – you can see where at the museum). Or opt for lighter fare (though equally as filling) such as the Open-Faced Crab Salad BLT or the Grouper Sliders. I personally don’t travel to the south without getting Chicken & Waffles and boy does Woodland’s version deliver! Juicy fried chicken breasts sit on bacon waffles drizzled with candied jalapeño honey. To add an earthier crunch and to balance out the plate’s sweetness, the chicken and waffles are coupled with crispy brussel sprouts flavored with lemon-rosemary salt. It was so damn good.

If you eat at the Grill for dinner you’ll notice a few items that have remained from the lunch menu…for good reason. The deep fried deviled eggs and the Pimento Cheese Beignets are sophisticated spins on southern appetizers that could easily be on every menu. I’d actually go a step further and put them in vending machines around the property, but that’s me.  Dinner entrées are elegant versions of Southern comfort food where fresh ingredients and classic expertise are relied on to elevate dishes instead of trendy gastronomy techniques or gimmicky plating. A lot of the ingredients used in all the services are harvested from the farm on property (found next to those adorable animals). They are cultivated primarily by the estate’s sous chef, Hugo Cifuentes who has (forgive the pun) a deep-rooted love for dirt and farming.

Though the proteins on a plate may be the star of the dishes, the accompanying sauces and condiments truly allow those stars to shine. On the Diver Scallops with lobster-corn risotto plate, it’s the southern chow-chow that cuts through the richness of the dish and highlights the scallops’ sweetness. The Smoked Pork Chop rests on a butternut squash purée and topped with an apple-lemon mostarda that adds a bright tanginess that each bite of pork chop needs. It’s also served with an Alabama white barbeque sauce that I could easily put on anything served at the Beer Garden. The mostarda not only enhances pork, but according to Chef Lebas, it also pairs well with most any cheese on a cheese board when served cold. See for yourself by making it at home. Chef Lebas’ was kind enough to share his recipe found below.

Guest Tip: While at the Woodland Grill, discover a new bourbon by arranging a Whiskey tasting at the Woodland’s bar.

Fine Dining at The Rice House

The third restaurant on the estate is the Rice House. The building itself is an elegant farmhouse that was built in neighboring Rome, Georgia in the 19^th century and given new life when it was transported to the estate and refurbished. Here the farm-fresh and foraged ingredients we saw harvested earlier are used in an ever-changing menu that celebrates the crisp flavors developed by the North Georgian climate, the land of the Appalachian foot hills and chef Hugo’s farming acumen. The simplest of preparations of the first two courses we tasted in the Rice House’s private dining room showcased the kitchen’s masterful understanding of how to present an individual ingredients’ flavors, textures and temperatures. The amuse course was a Muscadine Gazpacho that was poured tableside into a shallow bowl containing an heirloom cucumber granita which chilled the soup until the last drop. Finely chopped pickled celery and marcona almond next to the granita added slight, but necessary crunch and involved other parts of the tongue with each spoonful. Texture was also a key ingredient in the meal’s third course which had the only protein of the meal — a carefully cooked candied porchetta. Apple & pomegranate slaw, crushed peanuts, sorghum and field pea cassoulet all added varying degrees of bite to the dish that could have easily been a plate of varying degrees of mush in less experienced hands. The richest dish of the evening was also the clearest nod to the south. It was a Bourbon pecan bread pudding topped with a spiced white chocolate ganache. The dessert was a superb representation of a southern farmhouse that was updated to be as sophisticated as it is comforting.

Guest Tip: The Rice House is only open for dinner service Thursday, Friday & Saturday evenings.
Make sure to make a reservation to ensure a table.

Back to Reality

Heading back to the metropolis where my daily routine awaited me, I naturally felt those pangs of melancholy that usually accompany vacationers on their return flights home. The wistfulness hit quick and hard since I truly felt that the Barnsley Resort transported me to a different time and place. Yet, I felt rejuvenated and eager to recount the new experiences I had with anyone who would listen; two things I use as evidence of a successful holiday.  The next morning, I woke up to the unavoidable sounds of modern urban life and instantly remembered how Claire Fraser, our Outlander heroine, woke up similarly in her original place and time in the beginning of season 2. Irritated, she gruffly said, “it’s so noisy here.” I feel ya, Claire. I really do.

Apple & Limone Mostarda

 

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A Mostarda is a condiment made of candied fruit and a mustard-flavoured syrup. This mostarda can be enjoyed hot with pork chops or cold with a cheese and meat board.

Recipe Type: Condiment

Serves: serves 12

Ingredients

• 2 each Lemon zests and juice
• 2 cups Dry White Vermouth
• 1.5 cup Granulated White Sugar
• 2 each Bay leaves
• 2.5 Tablespoons Pickled Mustard Seeds
• 2 lbs. Granny Smith Apples, diced
• 2 Tablespoons Dijon Mustard

Instructions

1. Combine lemon juice, sugar, bay leaves, mustard seed and salt in a medium sauce pan and bring to a simmer, stirring until the sugar dissolves.
2. In the meantime, peel and dice the apples. Add the apples to the sauce pan and bring to a boil over medium heat.
3. Cook until the apples are soft and the juices are reduced and syrupy; about 30-45 minutes.
4. Remove bay leaves, stir in the Dijon mustard and lemon zest and let cool.

3.5.3251

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Led Jeff Menashe, a 25-year veteran of premium wines and spirits, and partner Jeff O’Neill, a California wine and spirits producer, BERTOUX Brandy is a singular collaboration created by bartender Jeff Bell (PDT and Legacy Records) and sommelier/winemaker Thomas Pastuszak (The Nomad). Hailing from California, it’s a Solera-style blend of pot-distilled fine brandies aged 3-7 years in American and French oak that was designed with mixology in mind—as opposed your old-school vision of the traditional spirit.

“The idea was to get something out there that bartenders can do different kinds of cocktails year-round,” said Bell. “The one thing we wanted to figure out was how to do we take Brandy from being that dusty bottle you drink when you’re wearing a black tie, in a snifter, and it’s boring. How do we get away from that and showcase how versatile it can be?” The answer is to demonstrate how BERTOUX Brandy can be enjoyed throughout the seasons and provide insights on the ins and outs of the spirit overall.

The panel—moderated by cocktail and spirits expert Jack Robertiello—did just that. It included: Bell (PDT, Legacy Records) sharing the development of a Brandy blended specifically for cocktails; Nicholas Bennett (Porchlight and Cedric’s at The Shed) sharing Brandy’s versatility in cocktails, from highballs to Tiki; Dan Farber (Osocalis Distillery), covering the history and future of Brandy from California; Pastuszak (The NoMad) on cultivating a Brandy from a winemaker’s perspective; and Jillian Vose (The Dead Rabbit) digging into grape vs. grain distillates and split-base Brandy cocktail applications.

According to Pastuszak, regarding the blending process for producing versatility, “You’re really trying to find, work, and experiment with what components come together to give you a really broad palate—a broad prospective,” he explained. “You want weight, base tones, high tones, and florality. You want structure, which means acidity. You want freshness and vibrancy.”

Showcasing those characteristics, Bell, Bennett, and Vose served up classic Brandy cocktails, plus some of their original formulations, to pair with lite bites of baby lamb chops, deviled eggs, and sliders. Two standouts for us were Bell’s Blue Carré, featuring BERTOUX Brandy, Sazerac Rye, Cocchi Torino, and Foro Amaro garnished with blueberry; and Bennett’s Crocodile Finger, featuring BERTOUX Brandy, Oloroso Sherry, Banana Liqueur, Lime Juice, and Pineapple Syrup garnished with mint.

While brandy was a prominent spirit in the Golden Age of the Cocktail during mid-19th century, today, the team at BERTOUX is working with several other California premium brandy producers to restore that glory—partly by introducing it to the next generation who, fortunately, have a fresh perspective and palate. “The younger generation is willing to embrace a category that’s new or evolving because they don’t have preconceived notions,” said Pastuszak. “For lack a better term, they don’t have a ‘bad taste in their mouth’ of what didn’t used to be appealing to them.” And from marketing perspective added Bell, “The younger generation is drinking less, but drinking a lot better. They are spending more per dish and per cocktail, and they are more discerning than previous generations.”

The post BERTOUX Brandy Launches Inaugural “Brandy Salon” with Cocktails and Conversation appeared first on Honest Cooking.

Yup, after my recent visit, I can see why Hilton Head Health was voted “America’s #1 Weight Loss, Health, and Wellness Resort of 2019” by USA Today. H3 (as it is affectionately referred to by its guests) also scored “Best for Weight Loss” 7 Years in a Row by SpaFinder Wellness.

Even though I was there only for a much-too-short reboot (their four-day, all-inclusive Healthy Getaway Program. They also offer a 7+ day JumpStart Program or the let’ s-get-serious, life-changing 28+ day LoseWell Program) I left feeling soooooo much healthier, relaxed, equipped with some newfound exercise and dietary strategies to put into play.

Food, Glorious Food!

I’m sure there are many different reasons why H3 has racked up numerous awards over their 40 years in business, but for me it was their freakin’ fabulous food! First off, no buffets here, which is usually the case in most spa resorts.

Instead, upon entering True, the bright welcoming dining room, you are cheerily greeted by the wait staff who hand you an enticing à la carte menu as well as an alternative plant-based one.

The menu offered many enticing ethnic choices ranging from a veggie-laden pad thai, jerk chicken sammie, spring rolls, and a yummy seared Ahi tuna sushi bowl.

True’s tag line reads: “True Food is local, flavorful and wholesome. True to nature. True to you.” Which is all so true, but since they are too humble too brag I would add: their food was also TRULY scrumptious, beautifully plated, and totally satisfying.

Since I normally chow down like a truck driver, I was amazed that I never suffered any hunger pains even though I was following the low end of Hilton Head Health’s suggested program calorie range: 1200-1600 calories a day. This included three meals a day plus a morning and afternoon snack, aka Fit Bites. Fit Bites are adorable, little individually wrapped cups of fresh fruit and veggies and dips were all about in the 25-50 calorie range. The berries with a mini side of yogurt were a welcome treat.

Inside Tip: Thankfully, they offer wine at dinner, available by the glass or bottle, which I highly recommend since they will store for you. You are allowed two, 100-calorie sized glasses of wine each night, no matter how much you beg, or even try to bribe them-which as a California girl who likes her ½ bottle of wine each night I actually attempted, to no avail.  The good news is that after the first night, I just appreciatively sipped my wine a little slower.  At this rate, the bottle lasted me three nights, which became one of my relatively painless resolutions to take home with me.

They also get bonus points for their automatic coffee maker which, at the push of a button, delivers rich, frothy cappuccinos for only 30 calories.

Fitness can be Fun

With over 50 exercise classes to choose from, there is something for every fitness level, emphasizing flexibility, strength and cardio fitness. Many, from Aqua Boxing to Yoga on the Beach, are held outdoors, taking full advantage of the stunning island setting.

The caring, upbeat instructors manage to make even dreaded sit-ups fun, although this is definitely the place to try something new. Although I’m no stranger to treadmills, after taking their Dynamic Treading class, I learned techniques for a much more effective workout. Cardio boxing was a blast and released all my pent-up frustrations.

Although, as a non-bendy person who has flunked more yoga classes than you can count, in the Gentle Yoga class, I actually managed to do a credible “Down Puppy”!

I followed this with a Hip Mobility Stretch class (taught by Ty-a perennial favorite) that magically released tension in my lower back I’ve had for years. I swear I stood an inch taller after this one.

Other fun-sounding classes that I didn’t have a chance to try are:

Salsa dancing, Self-Defense and Martial Arts Skills taught by Paul, a 2nd Degree Black Belt, Country Line Dancing, and Yoga Nidra, which I’ve never heard of before but since it translates to “Yoga Sleep,” it’s right up my alley.

Inside Tip: From Pilates to any ab class you’re always told to “engage your core” which always sounded a bit abstract to me. Ty suggested the best way to do this is to cough and then hold your abs in that position.

They also feature a variety of helpful wellness lectures, to provide you with the necessary tools to maintain the new diet and exercise habits you learned during your stay. Popular topics include “Healing Body Image” to “Staying on Track.”

Ahhhh-the Spa

A treat for all your senses, you soon learn that The award-winning Indigo Spa is a (most welcome) integral part of H3 holistic experience. While many others struggle with self-nurturing, I rule when it comes to pampering, and Indigo has this down to a science.

Go early for your treatment so you can unwind a bit in their seductive, serene, relaxation room overlooking a beautiful oak-shaded lagoon, home to grey herons, white egrets, and the occasional gator. Stay after for a shower at the spa to take advantage of the vast array of products available in the women’s locker room. I loved being able to try big dollops of luxury shampoos, bath salts, body oils, and facial balms from top cosmetic lines such as Red Flower, Eminence, Jane Iredale and Living Proof, rather then those measly little sample packets they hand out at retail store counters.

Inside Tip: Word is that the best esthetician for facials is Mercedes while Karen’s life-changing Thai massages are nothing short of miraculous. Whenever my energy was flagging I promised myself that if I finished three Butts & Guts classes (super effective, tummy tightening, killer glute and core exercises) I would treat myself to a massage–which proved to be twice as rewarding as indulging in a hot-fudge sundae!

Roomy Accommodations

Hilton Head Health is conveniently located inside Shipyard Plantation, a scenic 800 acre gated community filled with miles of attractive pedestrian paths lined with moss-draped oak trees and tropical palms.

H3 does not have a central hotel; rather guest accommodations are provided by 2 or 3-bedroom cottages sprinkled around the property. Some are quite a long walk from the “main campus” so you might want to call and ask about this when you are making reservations. Since many of the condos are privately owned, they are all uniquely furnished.

I have to say that mine was rather charmless, although it was clean, roomy and very quiet, with an adequately furnished kitchen, in case I wanted to try out any of my newly acquired healthy cooking skills.

HILTON HEAD HEALTH

Weight Loss Spa And Health Resort

Hilton Head Island, South Carolina 29928

(866) 528-9695

For more information and to find out about special offers check their website.

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Mountain cheese dumplings, leek mushroom ragout, parsley foam from Gasthof Krone, CREDIT image: © Adolf Bereuter 

   300g dumpling bread 

   3 eggs 

   250ml of milk 

   300g mountain cheese 

   1 onion 

   50g butter 

   2El flour 

    Parsley, thyme 

   1 / 2Tl caraway ground 

    Salt, pepper, nutmeg 

1 large leek 

250g mushrooms according to season 

  Butter, salt, nutmeg, caraway 

50g butter 

100ml of milk 

  Parsley, salt pepper 

Dumplings: mix dumpling bread, mountain cheese, flour, herbs, spices and eggs, 

   Finely chop the onion and sauté until glassy, mix 

   Luke warm milk and let it rest for 1 hour, 

   Form dumplings and simmer gently for about 20 minutes 

Mushroom ragout: halve leek, wash and cut into thin strips, 

   Halve or quarter mushrooms, depending on size, 

   Sauté mushrooms in butter. Add leek and season to taste 

   Cumin makes the mushrooms more digestible 

Foam: lightly brown the butter in a saucepan 

   add milk, parsley, season and mix well 

The post Delicious Vegetarian Mushroom Ragout With Cheese Dumplings From Austria appeared first on Honest Cooking.

Air fryers are a miraculous new invention. If you haven’t made the leap to air fryer cooking, now is the time to do so! Air frying takes a fraction of the time that baking does and the results you get are just as, if not more, effective at acheiving that ever elusive crispy crust that we all long for in fried foods!

We love foods that are cooked in the air fryer! Although recipes require a bit of fine tuning, once you get the hang of your new air fryer, you can apply things that you have learned, through creating other dishes, to new foods! Each air fryer is different, so at first, constantly monitor your food so that it does not burn.

Air fried chicken tenders will have considerably less fat than chicken tenders that are cooked in oil. 4 grams, as opposed to about 20 grams. The key with using your air fryer to make meals healthier for your family is to consider the fact that the key word in air fried, is fried. Although air fried foods require very little fat to get crispy, these are still breaded, so they will be less healthy than foods that are broiled, without the added carbohydrates.

These Chicken Tenders are both Gluten Free and Dairy / Lactose Free for those of you on special diets! I prefer them to other breading because the corn flakes get extra crunchy! Don’t by packaged corn flakes crumbs, either! All you have to do to make your own is grind corn flakes cereal in your food processor for a few moments. Store them in an air tight bag in your pantry and you will have homemade breading at your finger tips.

WHAT DIPPING SAUCES GO WELL WITH CHICKEN TENDERS?
Honey Dijon Dipping Sauce
Peach Bourbon BBQ Sauce
Cherry BBQ Sauce
Blueberry BBQ Sauce

Click HERE for the recipe.

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Vegan-ized Caesar dressing.

This is big. I mean, Breaking News big – at least in my house. Since I became vegan about 10 years ago, Caesar Salad has probably been my single most-lamented, yearned-for recipe.

But Caesar Salad is back on our menu now… and it’s better than ever!

Traditional romaine gets a colorful makeover with the addition of tender baby kale and crunchy red cabbage shreds. Then, the salad is finished with a rich, creamy, and totally crave-worthy dressing, and topped with crushed pistachios, pecans, and crispy polenta croutons! We cannot get enough.

Hope you love this as much as we do!

Click HERE for the dressing recipe.

Vegan Kale Caesar Salad and Polenta Croutons

 

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Author: Vicki Brett Gach

Recipe Type: Salad, Side

Serves: about 3 servings

Ingredients

Vegan Kale Caesar Salad

• 6 cups baby kale, chopped
• 6 cups romaine lettuce, chopped
• 1 cup shredded red cabbage

Vegan Caesar Dressing

• Click the link above for the recipe.

Garnish

• Crushed raw pistachios and/or pecans

Polenta Croutons

• 1 pound of prepared polenta, cut into ½ inch cubes
• sprinkle of Kosher salt
• sprinkle of black pepper
• sprinkle of Creole Seasoning

Instructions

1. Place salad greens in a large bowl, and set aside.
2. Prepare polenta croutons, and set aside.
3. While croutons are baking, prepare the dressing. Click the link above for the recipe.
4. Toss the salad with desired amount of dressing, and refrigerate the remainder.
5. Garnish salad with crushed pistachios and/or pecans, top with polenta croutons, and serve immediately.

Polenta Croutons

1. Into a large bowl, toss polenta cubes carefully with salt, pepper, and Creole Seasoning until evenly coated. Bake either in an Air Fryer or traditional oven. (I use a Philips Air Fryer Avance Digital TurboStar, and love it.)

Air Fryer Method…

1. Place polenta cubes in the basket of an Air Fryer in a single layer. Set temperature to 400 degrees and bake for 10 to 12 minutes, or until nice and crispy. Remove from Air Fryer and set aside. (With my Air Fryer, it takes 2 batches to bake all of the polenta.)

Traditional Oven Method…

1. Preheat oven to 425 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Toss cubes onto prepared baking sheet and bake for 20 to 25 minutes, or until polenta cubes are nice and crispy. Remove from oven, and set aside.

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These Blackened Shrimp Tacos with Sweet Pepper Slaw are so easy, any night can be taco night! Easy to make and even easier to eat they are sure to excite your taste buds and have you dreaming about them night after night!

HOW TO MAKE PERFECT SHRIMP

Making delicious shrimp is two-fold, first how you season it and second how you cook it! This recipe has a flavorful blackened seasoning mix and below I’m sharing some tips for cooking perfect shrimp.

COOKING TIPS:
As shrimp cooks it turns from a blueish grey color to a whitish pink color. It cook SUPER quick – only about 2-3 minutes per side – so make sure you are watching it!
Shrimp will curl up a bit as it cooks, into a “C” shape. If it curls up more than that into an “O” shape it is probably overcooked.
To make your life easier, buy shrimp that is already peeled and deveined so you don’t have to do this tedious, time consuming step.
If you use frozen shrimp, make sure it is completely thawed before cooking.

WHY SWEET PEPPER SLAW IS PERFECT IN THESE TACOS

This sweet pepper slaw is made with Divine Flavor Tribelli Sweet Peppers that are full of flavor and a hint of sweetness. They come in red, orange and yellow and once you add in the green apple and red onion the slaw makes the perfect rainbow! But, it’s not only beautiful, it’s also delicious! With the mild heat of the blackened shrimp the slaw pairs perfectly and gives the tacos a nice, refreshing crunch!

Blackened Shrimp Tacos and Sweet Pepper Slaw

 

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Author: Laura Nockett

Recipe Type: Main

Ingredients

BLACKENED SHRIMP

• 1 pound shrimp, peeled and deveined
• 1 tbsp lime juice
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp coriander
• ¼ tsp salt
• ¼ tsp cayenne pepper

SWEET PEPPER SLAW

• 2 cups Divine Flavor Tribelli Sweet Peppers, cut into thin matchsticks
• ½ cup granny smith apple, cut into thin matchsticks
• ¼ cup red onion, sliced thin
• 2 tbsp lime juice
• 1 tbsp olive oil
• ¼ tsp cumin
• ¼ tsp coriander
• pinch of salt

SOUR CREAM SAUCE

• ½ cup sour cream
• 1 tsp smoked paprika
• ¼ tsp coriander
• pinch of salt

SHRIMP TACOS

• 2 tbsp coconut oil
• Marinated Blackened Shrimp
• 6 flour taco-sized tortillas
• Sour Cream Sauce
• Blackened Shrimp
• Sweet Pepper Slaw
• 2oz cotija cheese, crumbled
• 1 large avocado, sliced thin
• fresh cilantro, chopped

Instructions

BLACKENED SHRIMP

1. Add the shrimp to a medium sized bowl
2. Pour in the lime juice and add the spices, toss to coat
3. Allow the shrimp to marinate for 15 minutes

SWEET PEPPER SLAW

1. Add the sweet peppers, apples and red onion to a small bowl
2. Pour in the lime juice and olive oil, mix
3. Add the spices, mix

SOUR CREAM

1. Spoon the sour cream into a small bowl
2. Mix in the spices

SHRIMP TACOS

1. Heat a large skillet over medium heat
2. Add the coconut oil, allow to melt
3. Add the shrimp to the skillet, cook for 2-3 minutes on each side
4. Heat the tortillas in the microwave for 10-15 seconds to soften
5. Spoon a generous helping of sour cream onto each tortilla
6. Top each with 5-6 cooked shrimp
7. Top the shrimp with the the sweet pepper slaw
8. Sprinkle with cotija cheese
9. Garnish with avocado slices and cilantro

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The post Blackened Shrimp Tacos and Sweet Pepper Slaw appeared first on Honest Cooking.

When Rick and I go out to eat, we’ll often order a burger and split it. Normally restaurant burgers are way too big for me to eat an entire one, plus, I feel a whole heck of a lot less guilty if I’m only eating half a burger. But, If I am ordering one for myself, I’ll often only eat half of the bun, or even eat it without the bun since I’m not a huge bread person.

Which led me to this idea…

Why not make a burger at home, that’s not really a burger, but more of a mash up between a burger and a salad?

It’s a low carb way to enjoy my favorite parts of the burger – the melty cheese and the amazing special sauce.

You know the special sauce I’m talking about right? The light-orange hued creamy sauce that’s flecked with bits of sour pickle. The kind you’d find on a Big Mac or an “animal style” burger from In-N-Out.

What is Special Sauce Made Of?
Mayonnaise
Mustard
Pickle Relish
Olive Oil
Ketchup
Vinegar
Garlic Powder, Onion Powder, Paprika
I’m using my favorite Maille Dijon Originale Mustard in this special sauce recipe. I love its tang and rich, creamy texture and I always have it. Look for it in your favorite store, right alongside all the standard mustard varieties.

By adding a couple spoonfuls of it to this creamy sauce, it elevates the flavor so much and makes for the most delicious, rich & tangy sauce that’s just perfect drizzled over this burger salad.

Keto Friendly Cheeseburger Salad
If you’d like to make the special sauce for this Cheeseburger Salad keto-friendly, look for a no-sugar added ketchup and use dill pickle relish rather than the sweet variety.
Other than the special sauce, I kept the ingredients for this Cheeseburger Salad super simple, just like I like my burgers. With a bit of red onion, pickles and tomatoes.

However, you can totally customize this Cheeseburger Salad with your favorite toppings. That’s what makes it so fun!

Cheeseburger Salad Toppings:
Caramelized Onions
Blue Cheese
Avocado
Chiles
Bacon
Sauteed Mushrooms
Ranch Dressing
What would you top your Cheeseburger Salad with?

Cheeseburger Salad

 

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Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Author: Erin

Recipe Type: Main

Serves: 4 servings

Ingredients

DRESSING:

• ⅓ cup light mayonnaise
• 2 Tablespoons Maille Dijon Originale Mustard
• 2 Tablespoons pickle relish sweet or dill
• 1 Tablespoon olive oil
• 2 Tablespoons ketchup
• 2 Tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste

SALAD:

• 4 burger patties
• 4 slices sharp cheddar cheese
• 3 romaine hearts chopped
• 1 pint cherry tomatoes halved
• ½ red onion thinly sliced
• Pickle slices

Instructions

1. Combine dressing ingredients in a small bowl and whisk together to combine.
2. Preheat grill or skillet over medium-high heat. Cook burgers until no longer pink, about 5 minutes per side. Melt cheddar slices on the burgers.
3. Evenly divide lettuce between four plates. Top with tomatoes, onions, and pickles. Slice burger patties and place them on top of each salad. Drizzle with dressing and enjoy

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A strata is an American breakfast casserole consisting of bread and an egg and milk mixture that bakes to a quiche-like consistency. The star ingredient in my strata is certainly the ham. I’m using high quality Bayonne Ham which is a cured French-style product, similar to prosciutto.

If you’re a fan of prosciutto, you’ll love Bayonne Ham. They can be used in all of the same applications, including straight up on some toasty ciabatta.

The quality of the cheese is also crucial in this recipe. I used an aged, white cheddar, but aged provolone would also pair well with the ham.

Sautéed leeks add sweetness and texture, and chives are the perfect green garnish to compliment that onion flavor.

PLAN AHEAD.
If you’re planning to serve this Ham and Cheese Strata at your next brunch get together, keep in mind that most of the ingredients can be prepared ahead of time.

Check out my tips below:

Dehydrate bread. At least 1 to 2 days before you plan to bake the strata, you can remove the crust from your sourdough loaf and slice it into cubes. Simply spread out, uncovered on a sheet tray and let it do its thing. This can even be done weeks ahead, but keep in mind you need 13oz of fresh bread, which will weigh less after it’s dehydrated. Just keep to the 7 cup total to make sure your proportions are on point.
Sauté leeks. You can cook the leeks 1 to 2 days ahead of time and store them in the fridge. Sit them out at room temperature for about an hour or so before you assemble the strata, and you’re in business.
Chop ham. Feel free to chop the ham the night before. Wrap tightly with plastic wrap to prevent drying and oxidation.
Grate cheese. You can also grate the cheese the night before. Wrap tightly with plastic wrap.
Chop chives. If you slice the chives the night before, wrap in a slightly damp paper towel and then store in a ziplock bag. They’ll stay fresh and crisp until you’re ready to garnish your dish.

Be sure to enter for a chance to win Bayonne ham here.

Bayonne Ham and Cheese Strata

 

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Prep Time

30 mins

Cook Time

90 mins

Total Time

2 hours

 

Author: Sabrina Russo

Recipe Type: Breakfast

Serves: 8 servings

Ingredients

• 13oz sourdough bread, crust removed, cut into 1 ½ inch cubes (~7 cups)
• 1 medium leek, cut into thin half moons
• 2 tbsp butter
• 8oz Bayonne ham, cut into ½ to ¾ inch squares
• 8oz sharp, aged white cheddar or provolone cheese, grated
• 2 ½ cups whole milk
• 8 large eggs
• 1 tbsp Dijon mustard
• 1 tsp kosher salt (½ to ¾ tsp finer table salt), plus more as needed
• ½ tsp freshly ground cracked pepper
• Chives, thinly sliced for garnish

Instructions

1. Warm oven: Preheat oven to 350°F.
2. Dehydrate bread: *This step can be done 1-2 nights before. If desired, cut bread into cubes at least 1 to 2 days before baking strata. Spread out on a sheet tray, uncovered, and allow to dry out. Alternatively, place bread cubes on sheet tray the day of baking and dry out in preheated oven for approximately 10-12 minutes. Set aside to cool.
3. Sauté leeks: Warm a 10-inch cast iron pan or nonstick pan over medium heat. Melt butter. Add leeks. Season with salt. Allow to cook without developing color, adjusting heat as needed, for 5-8 minutes or until softened and translucent. Remove from pan.
4. Whisk wet ingredients: In a large bowl, whisk together milk, eggs, mustard, salt and pepper.
5. Assemble strata: Place half the bread on the bottom of the pan used to cook the leeks. Layer on half of the leeks, followed by half of the ham and cheese. Repeat layers with remaining bread, leeks and ham. Pour over egg mixture. Push down bread to completely saturate with egg mixture. Top with cheese.
6. Bake & serve: Bake in preheated oven, uncovered, for 60-80 minutes or until knife inserted into the center comes out clean. Allow to cool slightly, garnish with chives, slice and serve.

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Miamian’s are celebrating the return of Miami Spice 2019 which showcases the very finest restaurants offering up their best cuisine at conservative prices. Each week until September 30th Fontainebleau Miami Beach, Millionaire’s Row iconic hotel is going a step further by offering a complimentary night in their 22-acre oceanfront Miami Beach hotel and a three-course prix-fixe dinner for two at either the award-winning Chef Scott Conant’s Scarpetta, StripSteak by Michael Mina or Hakkasan where modern Cantonese delicacies are being served.

At Scarpetta, start with an Arugula Salad with pine nuts, pecorino cheese with a trucioleto vinaigrette or Mediterranean octopus with potatoes, capers, olives & smoked crema are two of the 4 Antipasti being offered. Select your Primi Piatti next which can be Duck and Foie Gras Ravioli or Branzino with corn, zucchini, olives & salmoriglio just to name a few. And leave room for dessert. Coconut Tapioca and Amedei Tuscan Chocolate with hazelnut crunch, passion fruit & praline ice cream are both on the menu and undoubtedly will be a hit.

Take a stroll from Italy and come back to the States at Michael Mina’s StripSteak. Start with the classics: Shrimp Cocktail or a BLT Wedge Salad but if you want to throw caution to the wind have a braised pork belly, smoked pineapple and radish salad creatively known as “Instant Bacon”. No seriously, it’s on the menu. And if you can muster up the strength (of course you can…its Miami Spice time) slice into a wedge of lip-puckering Key Lime pie. Smooth and silky with a hint of sweetness. Remember, you’re staying in the hotel…..you don’t have to go far after an amazing meal like this one.

Not only will Hakkasan offer two separate Prix-Fixe dinner menu’s with dishes like steamed Florida lobster with rice vermicelli in garlic sauce and Sanpei chicken with basil leaf they will continue to offer its weekend Dim Sum lunch on Saturdays and Sundays.

And don’t worry, if you’re a Vegetarian each restaurant will be able to accommodate your needs.
Here’s the specifics:

Starting at $249 per night, the package includes:

• Ocean View or above accommodations
• Miami Spice Dinner for Two at Signature Restaurant of Choice
• Overnight parking for one vehicle
• Little Bleau Book at check-in, featuring valuable offers and savings throughout the hotel
• BOOKING & TRAVEL WINDOW: through – September 30, 2019

For more information on Fontainebleau Miami Beach and Miami Spice, go to: www.fontainebleau.com/miami-spice.

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Miso Nikomi Udon is a type of Donabe that contains udon, chicken, kamaboko, mushroom, negi, deep fried tofu and egg served on a miso infused dashi broth. Unlike most udons where it is served on a clear broth this one is quite out of the norm since this Nagoya specialty uses Hatcho miso as its seasoning, a unique miso that is tastier than Aka Miso (Red Miso) giving it a bolder flavour and slightly reddish broth.

Like all Donabe this dish is a one pot complete meal where you have all your food groups represented, vegetables, protein and carbohydrates. It is a very hearty umami filled dish that you can enjoy during cold weather season, like from where I am now, I know in the Northern Hemisphere it is getting warmer but there is no stopping you to enjoy a good bowl of this dish.

Miso Nikomi Udon

 

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Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Author: Ang Sarap

Recipe Type: Main

Cuisine: Japanese

Serves: 4 servings

Ingredients

• 4 packets single serve udon noodles
• 2 pcs boneless chicken thighs, thinly sliced
• 150 g deep pried tofu puff or tofu packets, rinsed in boiling water
• 8 pcs shiitake mushrooms
• 12 slices kamaboko
• 7 cups dashi stock
• ½ cup red miso
• ¼ cup mirin
• 2 stalks spring onions
• 4 eggs

Instructions

1. In a hot pot bring to a boil dashi stock, add chicken and white part of the spring onions, simmer in low heat for 10 minutes.
2. Add the mirin and miso, mix well and make sure there are no miso chunks.
3. Add udon, tofu puff and shiitake, increase heat to medium then cook for 5 minutes.
4. Add the kamaboko and the rest of the spring onions, add the eggs carefully on top. Lower heat then simmer for 2 minutes.
5. Remove from heat then serve on individual bowls.

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