Make your own immune-supporting fire cider tonic with this easy recipe! Fire cider is full of health benefits from medicinal plants and herbs that are infused into raw apple cider vinegar and sweetened with raw honey. Just a couple of Spoonfuls a day will help support your immune system and overall health throughout the year but especially during cold and flu season. Please note: Posts may contain affiliate links. As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. < Back Fire Cider & Immune Booster Prep Time: 15 Minutes Cook Time: N/A Serves: 64 Level: Beginner About the Recipe Ingredients 4 cups unpasteurized apple cider vinegar 2 cups chopped onion 1/2 cup chopped fresh turmeric or 3 tablespoons turmeric powder 1/2 cup chopped fresh ginger 1/2 cup coarsely grated fresh horseradish 1/2 cup chopped garlic or 3 tablespoons ginger powder 1 bunch fresh thyme 1/2 cup halved fresh rosehips 1 whole lemon chopped 1 whole lime chopped 1 whole orange chopped, or 2 mandarins 2 whole fresh habanero peppers chopped or jalapeno chopped Half of a pineapple with skin Preparation Start with raw apple cider vinegar You can add any immune-supporting ingredients to fire cider and the recipe I’m sharing below is just one of many out there. Get creative and change it up to your tastes. Fire cider starts with a base of unpasteurized or raw apple cider vinegar which aids in digestion, fights infection, and clears the sinuses, among other health benefits. Ingredients and their benefits Aside from unpasteurized apple cider vinegar and chili peppers, fire cider ingredients are completely flexible! The following list of ingredients is what I used when I photographed the images for this post and is what I most often use when making this herbal tonic, but the beauty of fire cider is that you can add whatever medicinal plants you like or have access to. If you can’t find some of these ingredients, like fresh horseradish root for example, then just leave them out or replace them with something else. Dried herbs and ingredients are fine to use as well. Raw Apple Cider Vinegar: aids in digestion, fights infection, clears the sinuses. Hot Peppers: such as cayenne pepper, habanero increase circulation, boost metabolism, immune system support. Onion and Garlic: antibacterial and antifungal properties, high in antioxidants, detoxifying. Ginger Root: antioxidant and anti-inflammatory properties, relieves indigestion. Turmeric: antioxidant and anti-inflammatory properties. Horseradish: antibacterial and antifungal properties, fights infection. Rosehips: high in vitamin C, aids digestion. Thyme: expectorant and antibacterial properties, supports the respiratory system. Citrus: high in vitamin C, reduces inflammation, aids digestion. Raw Honey: antibacterial and antifungal properties, soothes sore throats, use local honey if you can source it. Other common ingredients: Medicinal Herbs: Rosemary, Sage, Oregano, Lemon Balm, Lemon Verbena, Tulsi, Savory, Catnip, etc. I like to use whatever herbs are growing in my garden at the time. Cranberries: powerful antioxidant properties, contain high levels of manganese and potassium and Vitamins C and A. Maple Syrup: used as a vegan-friendly replacement for raw honey. Nettles: anti-inflammatory and adaptogenic properties, supports adrenals and helps protect bones. Uva Usri Leaves (aka bearberry): anti-inflammatory, antibacterial and cleansing properties. Elderberries: antioxidant and anti-inflammatory properties, contain high levels of potassium, folate, calcium and iron, and Vitamins C and A. To sweeten or not to sweeten When I make fire cider at home I usually do not sweeten it and will take a tablespoon straight up or diluted in a small amount of water. It is strong and you will feel it heat you up right away starting from your throat then your abdomen and working out to your outer limbs. It might make your nose run as it clears your sinuses so I like to have a tissue ready to blow my nose right after. Raw honey is usually used to sweeten fire cider and cut the edge of the heat and spiciness. I would sweeten the fire cider I sold with maple syrup to keep it vegan friendly. The maple didn’t add any medicinal value but it tasted amazing. If you choose to add sweetener to your fire cider then wait until after you’ve strained it once the mixture has infused fully. How to make your own fire cider Step 1: Once you have all of your ingredients ready, the process of making fire cider is very easy. Fill a clean jar with the prepared ingredients, aside from a sweetener if using, and pour apple cider vinegar into the jar to fully submerge the ingredients. Step 2: Seal the jar with a plastic lid and let it sit at room temperature but away from the sun for anywhere from 2-4 weeks. During this time all of the ingredients will infuse into the apple cider vinegar along with all of their health benefits. After this time strain the vinegar through a fine mesh strainer into a large bowl. Step 3: At this point, you can sweeten the fire cider to taste or leave it unsweetened. Transfer the final product to a glass bottle or jar for storage. How to store fire cider Store fire cider in a cool dark place away from sunlight. Herbal vinegars like this should last for up to 1 year stored at room temperature. Fire cider dosage Take a shot of fire cider or 1-2 tablespoons daily for a potent punch of immune system support and increase that dosage to 3 times a day to use it as a natural remedy to help fight off common cold symptoms. As always remember to please use caution, do your own research, and consult your medical professional before treating yourself or others. RECIPE FAQ’S What are the benefits of fire cider? Fire cider is one of the best herbal remedies to help support the immune system and fight off symptoms of common colds during. Read through the ingredient list as their individual benefits above. Can I use dried herbs and ingredients? Use fresh herbs when you can but dried herbs and ingredients like dried ginger, turmeric and horseradish work fine. How long will fire cider last? Like all herbal vinegars, fire cider should last for up to one year when stored properly as detailed in this post. Instructions Layer prepared ingredients into a clean 1/2 gallon glass jar then cover them with the apple cider vinegar. Cover the jar with a lid and let sit at room temperature out of the sun for 2 weeks. Strain liquid into a bowl, pressing the ingredients with the back of a spoon to release as much liquid as possible, and discard everything else. Pour the strained liquid into a clean quart jar. Optionally sweeten the fire cider to taste with raw honey or maple syrup for a vegan-friendly version. Cover the jar with a lid and store at room temperature out of the sun for up to 6 months. IMMUNE BOOSTER SHOTS recommendations: Best to take 3 Tablespoons a day when sick or 1 tablespoon as your daily immune booster. Mix with fresh or concentrated orange juice (or juice of your choice), to your flavor preference or chase it with juice. ***DOUBLE RECIPE FOR LARGE FAMILIES!*** What to do with leftover Fire Cider ingredients: Once the juice is drained, crush everything and refill with more Apple Cider vinegar just add the powdered ingredients OR put everything into a blender with water to make a concentrate to make a juice to add to drinks or freeze for later. Or put everything in a dehydrator for 2 days until it is dry enough to blend into a powder to add to juices or put in pill capsules. Here are the items that will help make it easy and more convenient especially during sick season. Gallon Mason Jar Canning Funnel With Strainer Wide Mouth Mason Jar Lids Electric Mason Cordless Vacuum Sealer Kit 16 oz Reusable Water Bottles 36 Pack Swing Top Glass Bottles 30 Pack 4oz 120ml Plastic Mini Milk Bottles Size 00 Empty Capsules Vegetarian (100 Count) Capsule Filling Machine Kit Size 00 Magic Mill Food Dehydrator Machine Notes If you can’t source ingredients you can leave them out or use dried/powdered versions of items. Feel free to add other ingredients like other medicinal quality herbs (rosemary, sage, oregano, etc.), different chile peppers, or any other immune-supporting ingredients that you are familiar with. Use caution when foraging wild plants and be sure to identify plants/mushrooms correctly before ingesting them. These statements have not been evaluated by the FDA. The information on this site is not intended to diagnose, treat, cure or prevent any disease. Previous Next

My Homemade Cream Cheese recipe couldn't be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese. < Back Farmers Cheese Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: approximately 2 cups Level: Beginner About the Recipe My Homemade Cream Cheese recipe couldn't be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese. Ingredients 1 Gallon Of Milk ¾-1 cup vinegar 1 tbsp of salt and any herbs and spices Preparation Heat up 1 gallon of milk (until small bubbles start to form), add 3/4-1 cup vinegar. Stir until the curds and whey separate. Scoop the curds out and put it in a cloth lined sieve and push out as much whey as possible. After you have pushed the whey out, sprinkle about 1 tablespoon of salt and any herbs and spices (or leave it plain and only add the salt). Finger mix everything in and then close the cloth up creating a ball. Continue to squeeze and massage it to get as much whey out as possible. Once the whey has been removed, start to knead it for a few minutes while it is still in the cloth. Remove the cheese from the cloth (you may need to scrape some with a butter knife) and pack tightly into a container with a lid. Refrigerate overnight and enjoy. This cuts nicely and it does melt a little bit. Make sure that you clean the pan and utensils you use because the cheese residue dries solid and it takes a bit of time to clean if you don’t soak it or clean right away. Rinse the cloth used immediately, or it will be easier to just throw it away. Previous Next

Lentils are a traditional part of an Italian New Year celebration: Their coin-like shape expanding as they cook is said to bring good fortune. But this hearty, healthy, veggie-packed lentil soup is useful well beyond your end-of-year menu! Nourishing and comforting in all the best ways, this flavorful recipe is easy to make, comes together in 40-ish minutes, and freezes well. Good fortune indeed! < Back Italian Lentil Soup Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients Extra-virgin olive oil 1 medium yellow onion, finely chopped 4 large garlic cloves, minced 2 carrots, chopped 1 celery rib, chopped Kosher salt Black pepper 1 (28-ounce) can whole tomatoes (I like San Marzano) 5 cups vegetable broth 1 dried bay leaf 1 tablespoon Italian seasoning ½ to 1 teaspoon red pepper flakes 1 cup green lentils, rinsed (or brown lentils) 2 cups baby spinach 1 cup chopped parsley leaves Splash red wine vinegar Freshly grated parmesan cheese, for garnish (optional) Preparation 1. Sauté the aromatics. In a large Dutch oven, heat about 2 tablespoons of olive oil over medium-high heat. Add the onions, garlic, carrots, and celery. Season with a big pinch of salt and pepper. Cook, stirring occasionally until the veggies are fragrant and somewhat tender, about 5 minutes. 2. Simmer. Add the tomatoes and lightly crush with a potato masher or the back of a fork. Stir in the vegetable broth, bay leaf, Italian seasoning, red pepper flakes, and lentils. Season with another pinch of kosher salt and black pepper. Bring the soup to a boil, then lower the heat and partly cover the Dutch oven, leaving a little opening. Simmer for about 20 to 30 minutes or until the lentils are very tender and cooked through, but still intact. 3. Finish and serve. Turn off the heat and stir in the baby spinach, parsley, and a splash of red wine vinegar. Taste and season with more vinegar, salt, and pepper to your liking. Transfer to serving bowls and finish with a drizzle of olive oil and Parmesan cheese, if using. Notes If you prefer a thicker soup, reduce the amount of broth to 4 cups. Leave out the parmesan cheese to make this lentil soup vegan. To store leftovers, hold off on adding cheese. From there: Allow the soup to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months. If you’re freezing soup, always leave some room at the top to allow it to expand in your freezer. Defrost in your microwave or allow the soup to thaw in your refrigerator overnight. Reheat over medium-low heat, stirring until steaming and delicious, then top with freshly grated parmesan. Previous Next

Thanksgiving leftovers are the gift that keeps on giving. We’ve created countless creative recipes to use up the rest of your leftover Thanksgiving! < Back Turkey Tetrazzini Prep Time: 15 Minutes Cook Time: 45 Minutes Serves: 8 Level: Beginner About the Recipe Thanksgiving leftovers are the gift that keeps on giving. We’ve created countless creative recipes to use up the rest of your leftover Thanksgiving! Ingredients Cooking spray 1 lb. spaghetti 6 tbsp. butter, divided 2 cloves garlic, minced 1 lb. sliced baby bella mushrooms 1/2 c. white wine 1/4 c. all-purpose flour 2 1/2 c. low-sodium chicken broth 1 c. heavy cream Kosher salt Freshly ground black pepper 2 lb. leftover roast turkey, chopped (about 5 cups) 1 c. shredded white cheddar 1 c. frozen peas 1 tsp. dried oregano 1 c. panko bread crumbs 1/2 c. freshly grated Parmesan 2 tbsp. extra-virgin olive oil Preparation Thanksgiving leftovers are the gift that keeps on giving. What is turkey tetrazzini? Turkey tetrazzini is an extra-comforting, baked spaghetti casserole filled with turkey, mushrooms, and cheese. Like most casseroles, this tetrazzini is totally versatile: add in your favorite veggies or switch out the protein (chicken tetrazzini is one of our go-to choices). Although you can switch out the protein, we love making this casserole post-Thanksgiving to use up all of our leftover turkey. Use your leftover classic roast turkey, or switch up the flavor profile with air fryer tandoori turkey, apple cider brined turkey, or harissa spiced turkey breast. The difference between tetrazzini and spaghetti: To start off: spaghetti refers to a type of pasta, while tetrazzini refers to a specific baked dish that often uses spaghetti. That being said, if you’re curious as to what the difference between dishes like chicken tetrazzini and chicken spaghetti is, think of baked spaghetti as the slightly creamier, slightly cheesier version of tetrazzini. In the end, they’re very similar recipes. Serving ideas for turkey tetrazzini: This casserole is a full meal all on its own, but if you’re looking for pairings, why not pair this recipe with your other leftover Thanksgiving sides? Parmesan roasted green beans, mashed potato casserole, or classic stuffing would all be welcome pairings here. Step 1 Preheat the oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain. Step 2 In a large dutch oven over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of the wine is absorbed and mushrooms are soft, 5 minutes. Step 3 Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper. Step 4 Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish. Step 5 In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture. Step 6 Bake until the top is golden and the cheese is melted, 25 minutes. Step 7 Let cool for 10 minutes before serving. Previous Next

Canning strawberries is an easy and versatile way to put up the berry harvest. While strawberry jam may be tasty on toast, canning whole strawberries means you preserve the whole fruit for use in pies, toppings, tarts, and treats all year long. < Back Canning Strawberries Prep Time: 10 Minutes Cook Time: 5 Minutes Serves: 2 Pints Level: Beginner About the Recipe Canning strawberries is an easy and versatile way to put up the berry harvest. While strawberry jam may be tasty on toast, canning whole strawberries means you preserve the whole fruit for use in pies, toppings, tarts, and treats all year long. Ingredients 4 cups strawberries, washed & hulled 1/2 cup sugar (optional - see instructions for no sugar method) 1/4 to 1/2 tsp citric acid (optional) Preparation Most people preserve strawberries by canning them as a strawberry jam, dehydrating strawberry slices, or freezing whole berries for more versatility. Living off the grid, our freezer space is limited, and shelf-stable food preservation methods are always preferred. HOW TO CAN STRAWBERRIES Canning strawberries is simple and only takes two ingredients: cleaned, hulled whole strawberries and a bit of sugar. The berries are dusted with sugar and then left to sit for about 6 hours to release their juice. This allows you to can the strawberries in their own juice, so the flavor isn’t washed out by canning water. The best strawberries for canning are firm-fleshed berries, the same varieties that are rated as good for freezing. Keep in mind that very soft-fleshed fruits will disintegrate during the canning process, and you’ll end up with more of a strawberry compote than whole canned strawberries. Once the strawberries have had time to release a bit of juice, prepare a water bath canner and canning jars. Wide-mouth pints or quarts tend to work best. Bring the whole strawberries and strawberry juice to a simmer, trying to stir as little as possible so that you don’t break up the berries. Simmer the berries for about 1 minute so that they’re heated through, and then pack them tightly into canning jars leaving 1/2 inch headspace. Pour the boiling strawberry juice over the top, still leaving 1/2 inch headspace. Remove air bubbles, adjust headspace and seal the jars with 2-part canning lids before processing in a water bath canner for 10 minutes for pints, 15 minutes for quarts. (Be sure to adjust canning times for altitude.) The berries will shrink a bit during the canning process, so really work to get them in there if you don’t want half-filled jars. HOW MANY STRAWBERRIES WILL FIT IN A CANNING JAR? The size of the strawberries will affect the number of whole strawberries you can fit in a canning jar. It takes somewhere between 2 and 3 pounds of strawberries to fill a quart jar, or about 4 cups of whole strawberries, hulls removed. Similarly, for wide-mouth pint mason jars, it takes 1 to 1 1/2 pounds of berries to fill a jar or about 2 cups prepared. CANNING STRAWBERRIES WITHOUT SUGAR Just like any high-acid fruit, strawberries are perfectly safe to can without added sugar. The problem is, canning them directly in water means that sugar and flavor will leach into the water, washing out the flavor of the fruit. If you want to can the strawberries directly in water, add about ¼ cup of water to a pot per 2 pounds of strawberries and bring it to a simmer. Cook the berries for a few minutes until they release ample juice, and then pack into canning jars. This extra cook time will also mean softer fruit, which may lose shape more than sugared berries. Another option is to take a small portion of the strawberries and mash them in a pan, then simmer them to extract their juice. Pour the simmered strawberries through a jelly bag to filter out the solids, and then use this freshly made strawberry juice as a no sugar-added strawberry canning liquid. Canning strawberry juice (without added strawberries) is also an option, and it’s delicious. Similarly, home-canned strawberry lemonade concentrate is one of a kind. Both use extracted strawberry juice, so you can juice strawberries for your canning liquid in this recipe and then keep a bit extra for canning alone. MAINTAINING STRAWBERRY QUALITY DURING CANNING Strawberries are a soft fruit, and they will soften and discolor during long storage. If stored for more than a few months, canned strawberries will darken. Quality and flavor are best with berries canned with some amount of sugar, but beyond that, you’ll have better berries in the long term if you add a bit of citric acid to the canning liquid. While citric acid is not strictly necessary for safely canning strawberries, it will help them maintain color and flavor during storage. Add ¼ to ½ tsp citric acid per quart of fruit for the best quality after long storage. INSTRUCTIONS Wash and hull the strawberries and place them in a large pot. Sprinkle sugar over the top and stir to distribute. Allow the strawberries to stand in the sugar to macerate for about 6 hours (covered). Prepare a water bath canner and canning jars. Place the strawberry pot on the stove and add citric acid (optional but helps to help protect quality during storage.) Bring the strawberries (and their juice) to a simmer and cook for about 1 minute until the berries are heated through. Pack the berries into canning jars and cover with strawberry juice liquid, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace and seal with 2 part canning lids. Process in a water bath canner for 10 minutes (pints) or 15 minutes (quarts), adjusting canning times for altitude. NOTES Note - Sugar is optional, and strawberries can be preserved in either plain water or juice instead. The flavor is much better with a small amount of sugar to balance the sugars that will be lost to the canning liquids. Feel free to reduce the sugar if you'd like, but I'd suggest a minimum of 1 tablespoon per pint. Alternatively, for very sweet dessert berries, the sugar can be increased to 3/4 cup or even 1 full cup per quart of berries. HOW TO USE CANNED STRAWBERRIES The main downside to canning strawberries as whole fruits is the loss of both color and texture. The berries tend to bleed their brilliant red juice into the surrounding liquid, and that liquid soaks up a bit of their flavor too. The best way to use home-canned strawberries involves incorporating both juice and fruit into a single dish. Here are a few tasty ways to make use of your canned strawberries: Strawberry Pancake Topping ~ Start by straining fruit from the canning liquid and then cook the juice down on the stove into a rich strawberry syrup. Place the whole fruit on the pancakes and then drizzle the thickened strawberry syrup over the top. Strawberry Pie Filling ~ Similar to using them as pancake topping, strain the fruit into a pie dish and thicken the canning liquid with a bit of corn starch before pouring it over the top of the fruit in the dish. Strawberry Cheesecake Topping ~ The same process as making strawberry pie filling but make the thickened pie filling in advance and then let it cool in the refrigerator before using it to top a cheesecake. Previous Next

Old family favorite. < Back Sausage Junk Casserole Prep Time: 20 minutes Cook Time: 45 minutes Serves: 12 Level: Beginner About the Recipe Ingredients 1 pound regular or Italian sausage (I prefer Jimmy Dean) 1 large onion, diced 3 stalks celery, sliced 2 packages Lipton dry chicken noodle soup mix 3 cups boiling water ½ cup long grain rice, uncooked 1 small can mushroom stems and pieces 1 small can pimentos (optional 1 cup shredded cheddar cheese (optional) Preparation Brown sausage in a skillet over medium heat. Add onion and celery and sauté until meat is browned and onions are clear. Add Lipton chicken noodle soup mix, rice, mushrooms and pimentos (optional). Mix well. Pour into a 9x13 inch baking dish and pour the 3 cups of boiling water over all, gently mixing with a fork to combine. Cover with foil and bake for 45 minutes, or until rice is cooked. Top with shredded cheese before serving (optional) Previous Next

The Best Egg Drop Soup EVER! < Back Egg Drop Soup Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 4 cups (1 quart) chicken broth ½ teaspoon sesame oil (to taste) ¼ teaspoon granulated garlic (to taste) ¾ teaspoon salt (to taste) 1/8 teaspoon pepper (to taste) ½ teaspoon turmeric (optional for taste and color) 1-3 tablespoons cornstarch (depending on preferred thickness of soup) (pre-mix with about a half cup cold broth or water to make a slurry) 2-3 eggs (lightly beaten) 2-3 tablespoons oil (1 tablespoon per egg) 1 scallion (chopped) Preparation Bring the chicken stock to a low boil in a medium soup pot. Stir in the sesame oil, turmeric (optional), salt, and pepper. Add the cornstarch slurry into the boiling broth until desired consistency. Lightly beat the egg and oil together (1 T. oil to 1 egg) Use a spoon to stir the soup in a slow circular motion, and slowly drizzle in the egg to delicate make strings. If you want more egg, add more egg/oil mixture. Add the chopped-up scallions to the soup and serve hot. Note: To make the crispy noodles that they serve on top of the soup in restaurants, cut up some won ton wrappers about ¼” thick, and fry in hot oil until golden brown. Place a small amount on top of the soup as a garnish just before serving. Previous Next

Chicken Marsala is a classic Italian-American dish that's crowd-pleasing, quick, and irresistible. The slightly sweet and savory sauce made of mushrooms, aromatics, and Marsala wine is straight-up drinkable, thanks to the not-so-traditional addition of heavy cream. It's the perfect weeknight dinner, and we don't even feel guilty making it three nights in a row. It's a real plus that this dish comes together in just 35 minutes. < Back Chicken Marsala Prep Time: 15 Minutes Cook Time: 35 Minutes Serves: 4 Level: Beginner About the Recipe Chicken Marsala is a classic Italian-American dish that's crowd-pleasing, quick, and irresistible. The slightly sweet and savory sauce made of mushrooms, aromatics, and Marsala wine is straight-up drinkable, thanks to the not-so-traditional addition of heavy cream. It's the perfect weeknight dinner, and we don't even feel guilty making it three nights in a row. It's a real plus that this dish comes together in just 35 minutes. Ingredients 1 1/2 lb. boneless, skinless chicken breasts (2 to 3) 1 tsp. freshly ground black pepper 1 tsp. Italian seasoning 2 tsp. kosher salt, divided 1/2 c. all-purpose flour 4 tbsp. extra-virgin olive oil, divided 3 tbsp. unsalted butter, divided 8 oz. cremini mushrooms, thinly sliced 1 shallot, finely chopped 3 cloves garlic, sliced 1 tbsp. chopped fresh thyme 3/4 c. Marsala wine 1 1/4 c. low-sodium chicken broth 3/4 c. heavy cream 1 tbsp. chopped fresh parsley Preparation What kind of chicken works best for chicken Marsala? There’s a reason boneless, skinless chicken breast is the traditional choice for this dish. Chicken breast is the perfect canvas for adding a ton of flavor, and the lean cut helps to balance the heavy sauce. Halving the chicken before frying also ensures that it’ll cook quickly while still yielding a golden brown crust on the outside. What kind of mushrooms are best for chicken Marsala? The most common choices are cremini or white button mushrooms, which will yield a delicious result every time. What kind of wine is Marsala? Marsala is a Sicilian fortified wine, which is a wine that has had a distilled spirit like brandy or cognac added. The fortification process lends a deep brown color and a distinct blend of richness and caramelized sweetness to the wine, making it an ideal match for the umami-rich mushrooms here. That sweet and savory flavor combo is what makes chicken Marsala so delicious and irresistible. If you can find it, opt for real Marsala wine instead of the cooking wine you might find next to the vinegar and oil in the grocery store. Look for a dry Marsala wine rather than sweet, so that the final sauce is balanced. If you can’t find Marsala wine, try another dry fortified wine like vermouth, Madeira, dark sherry, or port. Chicken Marsala serving ideas: Angel hair pasta is our go-to for this dish: The thin noodles soak up all of that yummy Marsala sauce. If you’re not feeling pasta, you can also go for any side that serves that same purpose. Try fluffy mashed potatoes, herby wild rice, or even toasted crusty bread. Directions Step 1 Pat chicken dry and remove tenderloin from breasts. Butterfly each breast, then separate butterflied halves to create 4-6 thin pieces; season both sides of chicken with pepper, Italian seasoning, and 1 1/2 teaspoons salt. Step 2 Pour flour into a shallow dish. Dredge each piece of chicken in flour, coating both sides, and tap off any excess. Step 3 In a large skillet over medium-high heat, heat 1 tablespoon oil, then melt 1 tablespoon butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining chicken. Step 4 In the same skillet over medium heat, heat 1 tablespoon of oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add shallot and remaining 1 tablespoon oil and 1/2 teaspoon salt and cook, stirring frequently, until translucent, about 2 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until reduced by half, 4 to 5 minutes. Add broth and cream and bring to a simmer. Cook, stirring occasionally, until the sauce starts to thicken, about 15 minutes. Step 5 Stir in remaining 2 tablespoon butter until melted. Return chicken to skillet spoon sauce over chicken until heated through, 2 to 3 minutes. Top with parsley. Previous Next

Love coffee creamer, but hate all the chemicals and added sugar? Here’s how to make homemade coffee creamer that’s healthy and free of refined sugar plus how to make flavored coffee creamer with just 5 ingredients. Enjoy a cup of your favorite flavored coffee guilt-free plus I’ll share my top 5 Healthy Flavored Coffee Creamers! < Back How to make coffee creamer Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 4 cups Level: Beginner About the Recipe Love coffee creamer, but hate all the chemicals and added sugar? Here’s how to make homemade coffee creamer that’s healthy and free of refined sugar plus how to make flavored coffee creamer with just 5 ingredients. Enjoy a cup of your favorite flavored coffee guilt-free plus I’ll share my top 5 Healthy Flavored Coffee Creamers! Ingredients For the Homemade Condensed Milk: 2 cups milk of choice (I prefer almond milk, whole milk or coconut milk) 1 cup raisins For the Homemade Coffee Creamer: 1 1/2 cups condensed milk (see recipe above) 1 cup milk of choice 1 tbsp pure maple syrup 1 tsp arrowroot starch 1 tbsp pure vanilla extract For French Vanilla Creamer: 1 tbsp pure vanilla extract For Peppermint Mocha Creamer: 1 1/2 tbsp unsweetened dark cocoa powder 1/8 tsp espresso powder 1 tsp peppermint extract For Hazelnut Creamer: 2 tsp hazelnut extract (can also use almond extract) For Chocolate Creamer: 2 tsp unsweetened dark cocoa powder 1/2 tsp pure vanilla extract For Cinnamon Creamer: 1 tsp pure vanilla extract 1 tsp ground cinnamon (or 1/2 tsp cinnamon extract) Preparation Is Coffee Creamer Bad For You? Unfortunately, most store-bought coffee creamers are very unhealthy for you. They contain high amounts of sugars, fats, and chemicals. Even the sugar-free and/or fat-free options contain bad stuff so they’re no better. Ideally, you want to get yourself into a position where you’re drinking clean coffee and creamer, both. What’s in (Store-Bought) Coffee Creamer? Here are the ingredients in what was my favorite brand (Coffee-Mate Hazelnut Creamer): Water Sugar Partially Hydrogenated Soybean and/or Cottonseed Oil Sodium Caseinate (a Milk Derivative) Phosphate Disodium Phosphate Mono- and Diglycerides Cellulose Gel Cellulose Gum Color Added Natural and Artificial Flavors Carrageenan Overall, not a very pretty picture. First off, there are way too many ingredients here for a very simple mixture. Second, there is partially hydrogenated oil which is very bad for you, along with a slew of very processed ingredients. Now, here are the ingredients for my healthy homemade creamer recipe: Almond milk (or any unsweetened milk of choice) Raisins Pure maple syrup Arrowroot starch (or tapioca starch) Pure vanilla extract All the whole ingredients are way better for you. All just as tasty as the fake stuff you’ve been used to. How to Make Homemade Coffee Creamer You wouldn’t believe how easy it is to make homemade coffee creamer. What once was a magical solution of sweet goodness is really just a few simple ingredients for coffee bliss. Here are the easy steps for how to make homemade coffee creamer: Prepare homemade condensed milk using raisins and milk Combine condensed milk with more whole milk, pure maple syrup, arrowroot starch, and vanilla extract Refrigerate Enjoy! That’s seriously it. Have it ready for your morning coffee or an afternoon iced coffee. So easy and so simple. How to Make Different Flavors of Coffee Creamer In this post, I share a base homemade coffee creamer and 5 other variations for homemade coffee creamers. If you wanted to make your own homemade coffee creamer with your fave flavors, you could replace the vanilla extract with any of the following for more flavor options: Hazelnut extract Chocolate extract Peppermint extract Maple extract Coconut extract Almond extract I think you get the idea – add any flavor you like or even combine flavors, like almond and chocolate or chocolate and peppermint. You can also not add any extract for a plain flavor, if you’d prefer. Check out below for some great options to get you started! HOW LONG DOES HOMEMADE CREAMER LAST? Homemade coffee creamers can last up to a week in the fridge if stored in an airtight container. I store mine in reusable milk bottles and mason jars and always make sure they’re properly tightened. Then, I just grab them, give them a shake to mix all the flavors together, and then pour a little into my coffee. Perfect, right? So, let’s get to the homemade coffee creamer recipes, shall we? Homemade Coffee Creamer Recipes 1. FRENCH VANILLA CREAMER Nothing goes better together than coffee and vanilla. It’s a good thing that making Healthy Homemade French Vanilla Creamer is super easy! (See recipe below!) 2. PEPPERMINT MOCHA CREAMER Once you try this Homemade Peppermint Mocha Creamer, you’ll never put another store-bought creamer in your coffee again! (See recipe below!) 3. HAZELNUT CREAMER The rich flavor of hazelnut will make any cup of coffee taste like a treat. Good thing is making Homemade Hazelnut Creamer is crazy simple! (See recipe below!). 4. CHOCOLATE CREAMER How is it possible that your favorite chocolate flavored coffee drink tastes amazing and is also actually good for you? This healthy Homemade Chocolate Creamer is so rich and chocolatey! (See recipe below!) 5. CINNAMON CREAMER Spice up your coffee by adding some Homemade Cinnamon Coffee Creamer to your coffee. Yum! (See recipe below!) Instructions For the Homemade Healthy Condensed Milk: In a sealable container or mixing bowl , combine the milk and raisins, and then place in the refrigerator overnight, or for at least 4-5 hours. (You can also cook over medium-low heat on the stove-top, stirring frequently, for 30 minutes). Note: this process will work to naturally thicken and sweeten the milk. You can use soaked raisins as a topping for oatmeal or to sweeten smoothies so as not to waste, if you'd like). Strain the raisins from the milk using a fine mesh strainer ; discard the raisins. In a saucepan over medium heat, combine 1 1/2 cups of the homemade condensed milk, additional milk, pure maple syrup, and arrowroot starch. Cook the mixture for 6-8 minutes, or until the mixture stars to thicken and almost begins to bubble. Remove from heat and add in the pure vanilla extract, and stir to combine. You can transfer this base creamer recipe to a sealable container and store in the fridge until ready to use. As is, it keeps for up to 5 days in the refrigerator. French Vanilla Creamer: Add additional vanilla extract to base creamer recipe and stir to combine. Transfer this to a sealable container and store in the fridge until ready to use. For Peppermint Mocha Creamer: Add cocoa powder, espresso powder, and peppermint extract to base creamer recipe and stir to combine. Transfer this to a sealable container and store in the fridge until ready to use. For Hazelnut Creamer: Add hazelnut extract to base creamer recipe and stir to combine. Transfer this to a sealable container and store in the fridge until ready to use. For Chocolate Creamer: Add vanilla extract and cocoa powder to base creamer recipe and stir to combine. Transfer this to a sealable container and store in the fridge until ready to use. For Cinnamon Creamer: Add vanilla extract and cinnamon to base creamer recipe and stir to combine. Transfer this to a sealable container and store in the fridge until ready to use. Previous Next

A deliciously sweet Poppy Seed Dressing made with 6 pantry staples! Perfect for fruit and vegetable salads, this makes any side dish taste like dessert. < Back Poppy Seed Dressing Prep Time: 1 Minute Cook Time: 1 Minute Serves: 1 cup Level: Beginner About the Recipe A deliciously sweet Poppy Seed Dressing made with 6 pantry staples! Perfect for fruit and vegetable salads, this makes any side dish taste like dessert. Ingredients 1/2 cup vegetable oil or light olive oil (see note 1) 1/4 cup red wine vinegar (see note 2) 1/4 cup granulated sugar or less to taste (see note 3) 1 teaspoon dried mustard (see note 4) 1 teaspoon poppy seeds Salt Preparation In a bowl with a whisk, or in a jar with a lid, add the vegetable oil, red wine vinegar, dried mustard, poppyseeds, sugar, and salt. If you’re making a salad right away, keep the dressing out at room temperature to let the flavors mingle while preparing the salad. (However, you can make it up to 4 days in advance.) Instructions In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon). Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad. Notes Oil: Use something neutral such as vegetable oil, light olive oil, vegetable oil, or grapeseed oil. Red wine vinegar: Substitute white wine vinegar, apple cider vinegar, or champagne vinegar if you prefer. Sugar: Add sugar or your favorite sweetener to taste, or leave it out entirely. Dried mustard: Ground mustard powder balances out the sweetness and adds another layer of flavor. If you don’t have it, use an equal amount of Dijon mustard instead. Yield: About 1 cup Storage: Store the dressing covered in the refrigerator for up to 4 days. Blender: For the smoothest, creamiest dressing possible, emulsify the dressing in a blender. Previous Next

Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight. < Back Panera’s Broccoli Cheddar Soup Prep Time: 10 Minutes Cook Time: 25 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1/4 cup butter 1/2 medium chopped onion 1/4 cup flour 2 cups half-and-half cream 2 cups low-sodium chicken stock or broth 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces 1 cup carrot, julienned (can buy matchstick carrots in produce section) 1/4 teaspoon nutmeg, (optional but brings out the flavor) 8 ounces grated sharp cheddar cheese, (2 cups) salt and pepper. Preparation 1. Melt the 1/4 cup butter and saute the onions on the stove-top until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes. 2. Whisk in the half & half and chicken broth. You can also use heavy cream. 3. Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender. 4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired. 5. Serve with crusty bread. Previous Next

Kohakutou is a Japanese sweet that looks strikingly like a crystal or gemstone. The gummy candy can be used to decorate cakes, cupcakes, and other desserts, or simply enjoyed as a sweet treat. While the edible crystals look impressive, they're actually quite easy to make and only take a few ingredients. < Back Kohakutou Edible Crystal Candy Prep Time: 30 Minutes Cook Time: 10 Minutes Serves: 30 Level: Beginner About the Recipe Kohakutou is a Japanese sweet that looks strikingly like a crystal or gemstone. The gummy candy can be used to decorate cakes, cupcakes, and other desserts, or simply enjoyed as a sweet treat. While the edible crystals look impressive, they're actually quite easy to make and only take a few ingredients. Ingredients Cooking spray, for greasing 4 teaspoons agar agar, preferably Telephone brand 1 3/4 cups cool water 3 cups granulated sugar 1/4 teaspoon clear candy flavoring, optional 3 to 6 drops liquid food coloring Preparation Gather the ingredients. Prepare an 8-x 8-inch glass or metal square pan with smooth sides (or a few small pans to make different color crystals) by spraying lightly with cooking spray. Stir to combine the agar agar and water in a medium saucepan. Let sit for 5 minutes. Place the agar agar mixture over medium heat and bring to a boil, stirring constantly, until it has completely dissolved and the mixture thickens, 2 to 3 minutes. Add the sugar and cook, stirring constantly, until it has completely dissolved and the mixture is thick and syrupy, about 3 minutes. Remove the pan from the heat. Add the candy flavoring, if using, and stir to combine. If making a single color of crystals, add the food coloring to the pan and stir. To make multiple colors, work quickly to divide the mixture between bowls. Add food coloring to each bowl, stirring to combine. Pour the mixture into the prepared pan(s). Refrigerate for 1 hour. Run a thin knife or offset spatula around the edges of the pan. Flip the pan over onto a parchment-lined baking sheet, then tap to dislodge the jelly. If the jelly is stubborn, cut it into chunks and remove those from the pan instead. Use a sharp paring knife to cut the jelly into crystal shapes, trimming as desired. The jelly will be firm but sticky. You can also tear the jelly to form jagged edges. Enjoy the crystals right away or let the crystals sit to form an outer crust (the inside will stay gummy). If enjoying later so that the crystals form this seal, spread the edible crystals onto the parchment-lined sheet and let sit at room temperature for 12 hours, then flip and let sit for 12 more hours or up to 3 days total before using and storing. Previous Next