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< Back Homemade Elderberry Syrup Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: Pints jars Level: Beginner About the Recipe Ingredients 1 cup dried elderberries 4 cups water 1/2 cup honey (see note) Preparation ELDERBERRY SYRUP COLD & FLU TREATMENTS A placebo-controlled study on flu patients found that with a tablespoon (15 ml) of elderberry syrup taken 4x per day, “Symptoms were relieved on average 4 days earlier and use of rescue medication was significantly less in those receiving elderberry extract compared with placebo. Elderberry extract seems to offer an efficient, safe and cost-effective treatment for influenza.” Another influenza study cooked elderberry syrup into slow-release lozenges, but administered a similar dosage 4x a day. The effects were dramatic… “The extract-treated group showed significant improvement in most of the symptoms except 24 hours after the onset of the treatment, whereas the placebo group showed no improvement or an increase in severity of the symptoms at the same time point. By 48 hours, 9 patients (28%) in the extract-treated group were void of all symptoms, 19 patients (60%) showed relief from some symptoms… In contrast, complete recovery was not achieved by a single patient in the placebo group [during the 48 hour monitoring period].” They concluded that “ elderberry extract is safe and highly effective in treating flu‐like symptoms.” ELDERBERRY SYRUP FOR THE IMMUNE SYSTEM After several studies confirmed that elderberry syrup can shorten the duration of the flu, another study tried to determine the effects of elderberry syrup on a healthy immune system . They found that a commercially available elderberry syrup (Sambucol) substantially increased immune activity, even in healthy people. “We conclude from this study that, in addition to its antiviral properties, Sambucol Elderberry Extract and its formulations activate the healthy immune system by increasing inflammatory cytokine production. Sambucol might, therefore, be beneficial to the immune system activation and in the inflammatory process in healthy individuals or in patients with various diseases. Sambucol could also have an immunoprotective or immunostimulatory effect when administered to cancer or AIDS patients, in conjunction with chemotherapeutic or other treatments.” SIDE EFFECTS OF ELDERBERRY SYRUP In general, elderberry syrup is considered a safe natural remedy. That said, there’s always the potential for an allergic reaction. Other parts of elderberry plants, such as the leaves and stems contain a toxic compound called glycoside, and should not be consumed. There’s also some evidence that raw elderberries contain toxins, and all elderberries should be cooked prior to use. Elderberry syrup is a cooked preparation, which is another reason why it’s so common as a home remedy. Elderberries are mildly diuretic and can interact with prescription “water pills” designed to make you pee more. Additionally, since they’re an immune stimulant, they can potentially cause problems in people with auto-immune disorders. As with any herbal remedy, it’s best to check with your doctor before starting any new remedy. Disclaimer : I am not a doctor, nor do I play one on the internet. I love doing research and sharing my findings with others, but I strongly suggest you verify this information with other sources and talk to your doctor. HOW TO MAKE ELDERBERRY SYRUP Homemade elderberry syrup can be made from either fresh or dried elderberries. Generally, dried elderberries are used simply because they’re more easily available. I buy dried elderberries in bulk online , and we probably go through 3-4 pounds a year making various elderberry remedies. Making elderberry syrup starts with elderberries and water. The amounts are up to you, but I start with 1 cup dried elderberries, add 4 cups water. Keep that ratio the same, using 1-part dried elderberries to 4 parts water, by volume. Bring the elderberries and water to a boil, and simmer on very low about 30 minutes. Most of the water is going to either evaporate or absorb into the dried berries, but be very careful not to let the pot boil dry. After simmering, it’s time to strain the mixture. With the pot on very low heat for 30 minutes, I usually get right around 1 cup of very strong elderberry extract after straining. (Save the strained berries, they can still be used a few more times for making cups of elderberry tea.) The total yield may vary depending on your stove, so measure the strained liquid. Add 1 part honey for every 2 parts juice. With my elderberry syrup recipe, I have 1 cup juice, so I add 1/2 cup raw local honey. I generally let the hot elderberry extract cool to room temperature before adding the honey, simply because I want to keep the honey raw and unheated. That’s optional, and you can just dissolve the honey in the hot elderberry extract. At this point, you have a finished elderberry syrup that can be stored in the refrigerator for 2-3 weeks. Without any preservatives, the syrup must be used relatively quickly. MAKING SHELF-STABLE ELDERBERRY SYRUP My simple homemade elderberry syrup recipe isn’t shelf-stable, but since it’s quick to make, I don’t really mind. Just keep dried elderberries on hand and I’ve got a fresh batch ready to go in under an hour. Still, it’s sometimes handy to have fresh elderberry syrup in the medicine cabinet, like when my husband comes home feeling under the weather and wants something to take now before heading off to bed. Adding alcohol preserves elderberry syrup, but you have to add quite a bit for it to be effective. The mixture needs to be at least 20% alcohol, and some sources say 30%. To achieve this, you’d have to add an 80 proof liquor (40% alcohol) like vodka at a 1:1 ratio. What do I do? I mix homemade elderberry syrup with an equal amount of homemade echinacea tincture . That achieves the 20% alcohol while adding even more immune-boosting herbs. ELDERBERRY SYRUP DOSAGE The commonly recognized dosage for elderberry syrup is one tablespoon (15ml) taken 3-4 times per day for 3-5 days for adults. Elderberry syrup dosage for children is one tablespoon (15ml) twice daily. Keep in mind that honey cannot be fed to children under 2 years of age. Their stomach acid is not as strong as adults, and there’s a small chance they could have an adverse reaction to the naturally occurring bacteria in honey. Elderberry syrups made with sugar are more appropriate in younger children. That said, always check with your doctor for more specific dosages appropriate to your situation. (And always check with a doctor before giving any medication, herbal or otherwise, to a young child.) WAYS TO USE ELDERBERRY SYRUP While you can just take elderberry syrup by the spoonful, it’s a really versatile ingredient that you can incorporate into your diet in other ways. I like to add 2-3 tablespoons to a glass of seltzer for a refreshing elderberry soda, or using elderberry syrup to sweeten herbal teas. While I’m fond of homemade maple syrup, I sometimes pour elderberry syrup over pancakes for an immune-boosting berry-flavored breakfast. It’s also spectacular drizzled over plain yogurt. INGREDIENTS 1 cup dried elderberries 4 cups water 1/2 cup honey (see note) INSTRUCTIONS Add elderberries and water to a saucepan and bring to a low simmer. Heat on low for about 30 minutes, and then remove from heat. (Most of the water is going to either evaporate or absorb into the dried berries. Keep the heat low and be careful not to let the pot boil dry.) Strain the elderberry extract through cheesecloth or a fine-mesh strainer. (Save the strained berries, they can still be used a few more times for making cups of elderberry tea.) Optional ~ Allow the elderberry extract to cool to room temperature if using raw honey. Measure the strained liquid, you should have about 1 cup of elderberry extract. Add 1 part honey for every 2 parts juice. With my elderberry syrup recipe, I have 1 cup juice, so I add 1/2 cup raw local honey. Stir until the honey is completely dissolved, about 1-2 minutes. Store homemade elderberry syrup in the refrigerator and use within 2-3 weeks. (See note to extend shelf life) NOTES Double or triple this recipe, but keep that ratio the same, using 1 part dried elderberries to 4 parts water, by volume. Then measure the strained liquid and add 2 parts elderberry extract to 1 part honey. To make shelf-stable elderberry syrup, add an equal amount of 80 proof liquor (40% alcohol), such as vodka. I add echinacea tincture, which complements the immune-boosting properties of elderberry. Dosage is usually 1 tablespoon (15ml) taken 3-4 times a day for adults. Please consult your doctor before starting any new remedy, herbal or otherwise. Never feed honey to children under 2 years of age, and consult a doctor before using elderberry syrup for children. Previous Next

< Back Sunny Southern Preserved Oranges Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 1 Pint Level: Beginner About the Recipe An absolutely delicious orange preserve recipe! Bright, colorful, sweet and syrupy, this the perfect way to preserve the essence of this delicious fruit all year round! Ingredients 2 large oranges 1⁄4 cup lemon juice 1 cup sugar 2 cups water OPTIONAL cinnamon stick cardamom pod clove , etc Preparation Peel oranges and cut in ½ inch slices. Place orange slices in a large pot and add 1 cup cold water for each whole orange. Cover and let stand for 24 hours. After 24 hours bring to a boil, reduce heat and simmer until tender. Add sugar and lemon juice and continue to cook until transparent. Ladle fruit and syrup in sterilized jars and seal. NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference. Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals. Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath. Previous Next

< Back Tandoori Chicken Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 8 Level: Beginner About the Recipe Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes! This Recipe Includes Affiliate Links, Which I Get Commision If You Make A Purchase, At No Extra Cost To You! Ingredients 1 piece ginger minced 2 cloves garlic minced 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon garam marsala 1 teaspoon ground coriander 1 teaspoon smoked paprika 1 tablespoon olive oil 1 cup plain yogurt 2 lbs chicken quarters Preparation What is tandoori chicken? Tandoori chicken is a dish attributed to Indian cuisine. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor. A tandoor is a clay oven. The heat comes from the bottom of the oven and roasts the chicken. In our version, we oven-bake it and it honestly tastes like something from a restaurant! Why you’ll love this recipe Healthy. Marinated in yogurt and roasted in the oven, tandoori chicken is a healthy way to cook chicken. Juicy and flavorful. Yogurt works well for tenderizing chicken and making it moist and juicy. The warm spices used in the marinade make the chicken super flavorful. Any chicken cut works. You can use any chicken cut for this recipe. Chicken thighs are perfect if you don’t mind fatty chicken. But if you are on a low-fat diet, chicken breasts will work just as well. What I love about this recipe is just how authentic it tastes. Sure, cooking it in a tandoor oven would make things complete but this oven-baked version tastes just as good! Ingredients needed This recipe calls for very simple ingredients and pantry spices. Besides the chicken itself, you’ll likely have everything on hand. Here is what you’ll need: Chicken. I prefer using chicken leg quarters for this recipe as they are fatty and super flavorful. You can also use a mix of chicken legs and drumsticks. Yogurt. Plain Greek yogurt to marinade the chicken and tenderize it. Ginger and garlic. Freshly minced. Fresh ginger and garlic give the chicken Asian notes and add great flavor to it. Use fewer or more garlic cloves depending on your preferences. Spices. The spice blend I prefer using for my tandoori chicken recipe consists of garam masala, cumin, cinnamon, ground coriander, and smoked paprika. While you can customize the spice blend for tandoori chicken, I recommend you never skip the garam masala as it gives the dish an authentic Indian feel. Olive oil. For the marinade. Salt. To taste. How to make tandoori chicken Besides marinating the chicken, this recipe calls for barely any hands-on time. The oven takes care of all the hard work! Ready to bake some chicken? Step 1- Prepare the marinade Add the yogurt to a mixing bowl. Add the spices, freshly minced ginger and garlic, and olive oil. Give the mixture a good mix. Step 2- Marinate the chicken Pat dry the chicken pieces and put them in the marinade. Mix well to get the chicken completely coated. Cover and marinade for up to 24 hours in the fridge. If you are in a hurry, let the chicken sit in the marinade for around 10 minutes. Step 3- Bake the chicken Preheat the oven to 200C/400F degrees. Line the wire racks with tin foil. Remove the chicken cuts from the yogurt mixture and shake off the excess marinade. Place the chicken on the wire rack. Bake for 25 to 30 minutes or until the chicken is nicely charred and cooked through. Allow the chicken to rest for 5 minutes and serve. What does tandoori chicken taste like? Tandoori chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic. Cooked over high heat, authentic tandoori chicken is also smoky. This is why I like to add smoked paprika to the marinade to make up for the smokiness that the traditional cooking method provides. Tips to make the best recipe Use even-sized chicken pieces to ensure even cooking. For a fun twist on this chicken, shred it with two forks for pulled tandoori chicken. Don’t overcrowd the baking rack so that the chicken pieces brown well on all sides. Have a thermometer at hand. Remove the chicken from the oven as soon as it reads 165F in the thickest part of the chicken. Storage instructions To store: Leftovers can be stored in the refrigerator, covered, for up to five days. To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months. Reheating: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot. What to serve with tandoori chicken Jasmine rice Brown rice Naan Coconut rice Curry rice Frequently asked questions Is tandoori chicken healthy? Tandoori chicken is one of the healthiest chicken recipes to make. As the chicken is marinated in yogurt and then baked and not fried, it doesn’t contain a high amount of saturated fats. You can use chicken breasts to make tandoori chicken lower in fat and calories and higher in protein. What is the difference between grilled chicken and tandoori chicken? Tandoori chicken is traditionally made in a tandoor while the grilled chicken is cooked on a grill. You can make grilled chicken on a charcoal, electric, or gas grill. What is healthier tikka or tandoori chicken? Chicken tikka is another popular Indian dish that features yogurt-marinated chicken pieces. The pieces are threaded on skewers and then grilled or roasted. Unlike the tandoori chicken, chicken tikka is always made with boneless chicken. Chicken tikka and tandoori chicken are both healthy. It all depends on the type of chicken cuts used to make them. The healthiest version of both dishes is made with skinless chicken breast. In a mixing bowl, mix together all the ingredients, except for the chicken. Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated. Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperature. Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack. Bake for 20-25 minutes, or until they begin to char around the edges. Allow the chicken to set for 5 minutes before serving. Notes TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months. TO REHEAT: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot. Previous Next

< Back Course Mustard Prep Time: 10 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ¼ cup basic yellow mustard (either store bought or homemade) 1 tablespoon crushed brown mustard seeds ½ teaspoon granulated garlic ½ teaspoon onion powder 1 teaspoon horseradish powder 1 teaspoon sugar 4 teaspoons white distilled vinegar ½ teaspoon salt 2 teaspoons lemon juice Preparation Mix all ingredients and store in an airtight container. Let stand for at least one hour before using. Previous Next

< Back Fresh Fruit Ice Cream Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 10 Level: Beginner Ingredients 2 cups heavy whipping cream (whipped) 1 can milk, sweetened condensed 1 cup fruit (pureed or mashed, peaches, strawberries, bananas, raspberries, ect) 1 tablespoon vanilla extract Food coloring Preparation In a large bowl, combine sweetened condensed milk and vanilla. Stir in puréed fruit and food coloring, if desired. Fold in whipping cream (do NOT use non-dairy topping). Pour into a 9x5 loaf pan or another 2-qt. container. Cover and freeze for 6 hours or until firm. Previous Next

< 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

< Back How to Make Cottage Cheese From Sour Milk Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Making cottage cheese from sour milk is a great way to reduce waste, save money, and get some extra protein in your diet. Are you tired of dumping sour milk down the drain? Ingredients half gallon sour milk (whole is best) or fresh milk 3 Tbsp vinegar 1 tsp salt a small amount of cream or whole milk ( not sour) Preparation My grandma always used sour milk in baked goods for light and fluffy cakes, muffins, and even pancakes. I’ve used sour milk in place of buttermilk or regular milk in recipes, but it’s nice to have another option. When I find marked down milk at the grocery store, I use it for frugal yogurt, cheese, and baking. Sometimes I don’t use it fast enough and I have sour milk for cottage cheese. Learning to Make Cottage Cheese I have found several sites online that give instructions for making cottage cheese from sour milk. The only problem is that each site gave different instructions and they didn’t say how sour your milk can be and still be usable for cottage cheese. I’ve found that it can be curdled, but if it smells really horrible… I dump it to be on the safe side. If you are concerned about using sour milk to make cottage cheese, I understand and you can use this recipe to make cottage cheese from fresh milk instead. Keep in mind that heating the sour milk to 195F and holding it there for 10 minutes should kill harmful bacteria. Here’s how I make cottage cheese from sour milk… Old Fashioned Cottage Cheese Instructions: Pour sour milk into a saucepan . Turn heat on to medium and use a candy thermometer to measure temperature. Heat milk to 195 F. Remove from heat and add vinegar. Stir gently until curds and whey separate. Pour through a colander lined with cheesecloth . Rinse the curds and squeeze the water out through the cheesecloth . Pour curds into a bowl. Tip: If your milk doesn’t curdle, add more vinegar or lemon juice to increase the acid. Experimenting: Cottage Cheese Made From Sour Milk Here are my thoughts on this process: The instructions that I read said to heat sour milk until curds and whey separated (without vinegar). My pan of sour milk never separated, so I used the vinegar. I think I could reduce the amount of vinegar to 1 tablespoon and it should work just fine. You could try it without the vinegar and see if your sour milk separates on its own. On the other hand, a number of people have commented that their milk never separated. Ultra-pasteurized milk may not work in this recipe. This product is becoming more prevalent, so just be aware that it may not be the best milk for making cottage cheese. One of the recipes called for rinsing the curds until all the whey was removed. I did this and then wondered why you would need to rinse the curds? Upon further reflection, it is probably to remove all traces of vinegar. However, in the future, I won’t spend much time rinsing the curds. This recipe is basically the same as the queso fresco I posted previously. In this case, you crumble the curds up and add the milk or cream to it. I used cream, but in the future, I will switch to milk. The cream was a little too rich for my taste. Homemade Cottage Cheese is Best! I liked this cottage cheese much better than the store-bought version. The curds are denser and the flavor had more tang to it. That may have been from using sour milk. I will definitely be making my own cottage cheese from now on instead of buying it. I never have a problem with cottage cheese going bad in our fridge, but this pretty much disappeared pronto! Previous Next

< Back Apple Cinnamon French Toast Prep Time: Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients 2 medium apples - peeled and sliced ¾ cup brown sugar 4 tablespoons butter ½ teaspoon vanilla - divided 1 teaspoon cinnamon - divided 6-8 slices white bread 2 eggs - lightly beaten ½ cup milk 1/3 cup - flour optional: powdered sugar Preparation Why This Recipe Works So fast — This recipe is easy, insanely delicious, and takes 15 minutes max so there’s no excuse not to treat yourself this weekend! Apples — Cut up those uneaten apples in your crisper drawer, use a variety of apples, use only one kind of apple, really anything goes here. Any bread — Use up those few slices of bread that are about to go stale, or a fancy bread you love, or any bread you like, really. It’s all good! Cinnamon — Well, it’s really hard to make cinnamon French toast without the cinnamon right? But, honestly, it’s what makes this brioche French toast stand out. Mixed with apples…so. good! Here’s How You Make It Making the apple topping Add the apple slices, brown sugar, and butter in a medium saucepan. Cook this mixture over medium high heat until the brown sugar has dissolved and the butter has melted. Now add a 1/4 teaspoon of vanilla and a 1/2 teaspoon of cinnamon to the apples and butter, and reduce the heat to simmer, cooking 6-8 minutes longer. Remove the apples mixture from the heat and allow it all to cool slightly and thicken while you prepare toast. Making the cinnamon French toast In a large, wide bowl, you’ll whisk together the eggs, vanilla, milk, and cinnamon. Next, stir in the flour and whisk the mixture until it’s smooth. Now, grab the bread and completely submerge one slice of bread in the mixture at a time, careful to coat both sides. Once it’s coated on both sides, lift the slice of bread out of the liquid and allow excess batter to drip off. Cook the slices of soaked bread in a large pan over medium heat for 1-2 minutes or until lightly browned, then flip it and cook on the other side for another 1-2 minutes. Repeat with remaining bread slices. Putting it together Add desired amount of toasts to a plate and generously top with the apple-cinnamon mixture. Sprinkle with powdered sugar or other toppings if desired. Ideas for Customizing French Toast Add nuts. That’s right, a little sprinkle of chopped walnuts, pecans, or almonds right on top would be tasty and add a nice texture. Whipped cream is always a welcome sight in my home. Pile it on top of the apples and dive right in! Another way I love to mix up this dish is to add chocolate or even cinnamon chips to the top. Sprinkle them on as you’re plating the dish so the chips don’t melt. It’s a wonderful treat to bite into chocolate with every bite of the cinnamon French toast! Want more fruit than just apples? I hear ya. I’ve been known to add blackberries, raspberries, and strawberries in with the apples, cuz, why not? Oh! And slices of banana on top are yum too! You know what goes great with apples? Cheddar cheese. That’s right. Add a couple small cubes or slices of cheddar right on top of the bread and before the apple mixture for a lovely sweet/savory mix! Expert Tips If you want to save time, you can totally make the apple cinnamon topping the night before. Simply reheat in a saucepan while you grill the bread (or the microwave will work too!). I don't love leftover French toast. It tends to get too soggy for my taste. If you want leftovers, save the batter in a separate container and make again the next day. For best results, use thicker cuts of bread (at least an inch) to make this the best French toast you’ve ever made! 5. Add apple slices, brown sugar, and butter in a medium sauce pan. Cook over medium high heat until brown sugar has dissolved and butter has melted. Add 1/4 teaspoon vanilla and 1/2 teaspoon cinnamon and reduce heat to simmer. Cook 6-8 minutes longer. Remove from heat and allow to cool slightly and thicken while you prepare toast. 6. In a large, wide bowl whisk together eggs, vanilla, milk, and cinnamon. Stir in flour and whisk until smooth. Completely submerge one slice of bread in the mixture, careful to coat both sides. Lift the bread out of the liquid and allow to drip off excess. 7. Cook toast in a large pan over medium heat 1-2 minutes until lightly browned, then flip and cook other side 1-2 minutes. Repeat with remaining bread slices. Generously top toasts with apple-cinnamon mixture. Sprinkle with powdered sugar if desired. Notes If you want to save time, you can totally make the apple cinnamon topping the night before . Simply reheat in a saucepan while you grill the bread (or the microwave will work too!). I don’t love leftover French toast. It tends to get too soggy for my taste. If you want leftovers, save the batter in a separate container and make again the next day. For best results, use thicker cuts of bread (at least an inch) to make this the best French toast you’ve ever made! Previous Next

< Back Basic Chocolate Pudding or Pie Filling Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4 Level: Beginner Ingredients 1 cup of sugar 2 eggs 5 tablespoons white all-purpose flour (6 for pie filling) 2 tablespoons butter 1 tablespoon cornstarch (2 for pie filling) 2 teaspoons vanilla ½ teaspoon salt 2/3 cup non-instant powdered milk 3 1/2 cups of water (3 cups for pie pie filling) Preparation Bring half of the water to a boil Take the remaining half of the water and blend in a blender with the dry ingredients and the two eggs. Slowly pour the liquid mixture from the blender into the boiling water. After it comes back to a boil, cook for 1 minute stirring constantly. Stir in 1 tablespoon of butter and 1 teaspoon of vanilla. For pie filling: Chocolate: add 4 tablespoons of baking cocoa to dry ingredients. Coconut: add 1 cup shredded coconut. Can use coconut flavoring instead of vanilla. Banana Cream: use banana flavoring instead of vanilla. This recipe is yummy and soooo very easy to make, and a lot cheaper than buying it in a box or pre-made. Previous Next

< Back Sheet Pan Chicken Thighs Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Easy one-pan weeknight meal that’s so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It’s definitely a breeze to throw together, and it’s bursting with flavors! Ingredients 2 pounds (900 grams) chicken thighs (about 6) bone-in, skin-on 3 tablespoons olive oil divided 1 tablespoon Italian seasoning 1 teaspoon salt divided ¼ teaspoon ground black pepper 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon stone ground mustard 10 ounces (300 grams) brussels sprouts trimmed 1 red onion sliced into 8 wedges 6 cloves garlic Preparation One Pan Chicken Dinner I’m a massive believer in one-pan meals. I mean, we’re all leading very busy lives and let’s be honest, sometimes we struggle to get dinner ready and served on the table. But I’m here to make your life easier, and share with you a recipe that I hope will become a staple dinner in your family. Whenever you’re too busy or overwhelmed with everything that’s going on in your life but you need to cook dinner, think of this recipe. All you need is chicken thighs, a couple of vegetables of your choice, some seasonings, a sheet pan, and you’re good to go! The Ingredients The main ingredients in this recipe are, of course, the chicken thighs (I used skin-on, bone-in), olive oil, salt, and pepper. The rest are the flavorings, and the veggies, and this recipe is very versatile. So you can change things up depending on what you have available, or to your preference. The mustards give the chicken a great taste and help the chicken crisp up more and get that lovely golden color. I add Italian seasoning to a lot of my dishes, it just adds so much to the flavor so I always have a large jar of homemade Italian seasoning in my cupboard. For the veg, I love Brussels sprouts in this recipe, they turn out so crispy and flavorful as they baste in the pan drippings. I mean, even my husband that never liked Brussels sprouts loves them here! For different textures and flavors, add sliced sweet onion and garlic with the peel on that will soften and caramelize as it cooks. How To Make This Sheet Pan Chicken Dinner First, let’s talk about the chicken marinade. While I strongly recommend that you marinate the chicken for at least 30 minutes, and possibly overnight. I know this is real life, and sometimes we’re running out of time. In that case, you can skip this step and just marinate the chicken as you trim the Brussels sprouts and slice the onions. Remember, the longer you marinate the chicken, the more flavorful the chicken will be. You can make this ahead of time, and leave the chicken to marinate in the fridge overnight. Trust me, it’s worth it. So in a large bowl combine the chicken with the marinade ingredients, and toss until the chicken thighs are well coated. Cover with cling film, and marinate in the fridge until you’re ready. Trim the brussel sprouts, and slice the onion into 8 wedges. Toss in olive oil, salt, and pepper over the sheet pan. Then place the chicken thighs between the veggies. You don’t need to add water to the pan, or tent with foil. Just bake for 30-35 minutes at 400°F (200°C). If using boneless chicken thighs, they’ll be ready quicker and should take around 25 minutes. Brown under the broiler for 3-4 minutes, but watch it carefully. When you’re happy with the browning, remove from the oven. How To Check If The Chicken Is Cooked Through And Safe To Eat? The skin should become golden and crispy. Check the doneness of the chicken by using a fork and a knife and cut through a small piece to see if the meat is well cooked and no longer pink. You could also check using a kitchen thermometer which is more reliable. Insert the thermometer in the center of the chicken thigh (not the bone), and the internal temperature should be read 165°F or 75°C. How To Trim Brussels Sprouts 1. Cut off the stem end and remove any yellow/brown outer leaves. 2. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. What To Serve This Sheet Pan Chicken Thighs Dinner With? If you want to keep things simple and light, then just serve the chicken thighs with the veggies from the sheet pan. If you want a very filling dinner, then serve with creamy mashed potatoes, scalloped potatoes, basmati rice, or brown rice. Recommended Tools To Make This Recipe Sheet pan . For this recipe, I used my half sheet pan which was the perfect size for 6 chicken thighs and the vegetables. Glass mixing bowl . Instant read kitchen thermometer . The easiest way to know that your chicken is cooked through and safe to eat, and not overcooked. Instructions To marinate the chicken, put the chicken thighs in a large bowl. Then add 1 tablespoon of olive oil, Italian seasoning, half teaspoon of salt, pepper, lemon juice, dijon mustard, and stone ground mustard. Toss the chicken so that everything is coated evenly, then cover with cling film and marinate in the fridge for at least 30 minutes. Place trimmed and halved brussels sprouts on a sheet pan, followed by red onion, and garlic cloves. Drizzle with the remaining olive oil, and season with the remaining salt and pepper. Toss so that everything is well coated. Using tongs, place marinated chicken thighs skin side up on the sheet pan. Bake uncovered at 400°F (200°C) for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes. Notes: The longer you marinate the chicken, the more flavorful the chicken will be. I recommend marinating the chicken for at least 30 minutes, and up to 48 hours in the fridge. If you’re running out of time, you can skip the marinating process. I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs instead to get juicy and nice chicken. Check the doneness of the chicken thighs by inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C). I like to add garlic cloves with the peel on , roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months. How to trim Brussels sprouts Cut off the stem end and remove any yellow/brown outer leaves. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. Previous Next

< Back Buttery Garlic Confit Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 1 Large Jar - as many as 40 servings Level: Beginner About the Recipe This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything. Ingredients 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic) 8-10 sprigs of fresh thyme 1 tbsp. black peppercorns 1 tsp red chili flakes – optional 2 small bay leaves 2 1/2 cups pure olive oil Preparation This garlic confit recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter and it’s so sweet and delicious Why You’ll Love Garlic Confit Versatile: It’s so versatile, that you can eat it on everything. It’s perfect for the garlic lovers in your house Healthy: Garlic is loaded with health benefits and can boost your immunity Flavor: Obviously garlic is super flavorful and this just takes it to the next level Ingredients Garlic: Garlic has so many proven health benefits. Yeah, it may give you stinky breath, but it’s so delicious and good for you. Here are just some of the benefits it offers: High in nutrition, but low in calories Can combat sickness, including the common cold The compounds in garlic can help reduce blood pressure Can help lower cholesterol levels Loaded with antioxidants Can help detoxify heavy metals from your body Can improve bone health The best part? Garlic is so easy to incorporate into your diet. Throw it in just about any savory dish you are cooking up, add it to salad dressings or dips, the list goes on, and on. What’s your favorite way to eat it? Spices & Herbs: Get creative with the spices and herbs to try and get some different flavors. It’s hard to mess this garlic confit up. It’s delicious and totally versatile. How to Make Garlic Confit This garlic confit recipe is so simple to make but is jam packed with flavor. God, I love garlic. Here’s how you make it: To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy. Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge. Tips and Tricks Always store garlic confit in the fridge The olive oil may solidify in the fridge, but you can see scoop out the garlic to use it and as it comes to room temperature, it’ll quickly “melt” to be the perfect consistency again What is Garlic Confit? Confit is a type of food that is cooked slowly over a long period of time as a method of preservation. This garlic confit utilizes oil, however, confits can be made with grease, or sugar water as well at a low temperature. The cooking method originated in French cuisine and can range from fruit confited into a sugar syrup or meat cured in salt before being cooked in fat. Historically, this process came before refrigerators. We needed a way to preserve food so it didn’t rot so hunters and cooks dating way back were using this method to preserve meat. What started as food security turned into a culinary technique that has been perfected by chefs and cooks around the world. How to Store Leftovers Garlic confit will last up to 2 weeks in the fridge, and up to 3 months in the freezer. Refrigerate the garlic confit immediately after it has cooled. Freeze it with the oil or puree it and freeze it separately for up to 2 months. You can even freeze it into covered ice-cube trays for easy removal when you want some. INSTRUCTIONS To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy. Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge. NOTES Refrigerate garlic confit immediately once cooled. It will last up to 2-3 weeks. But honestly, you will eat it before week 1! Use in things like butter, spread, dips, and sauces. Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless Previous Next

< Back Window Wash Cleaner Have the cleanest windows in town! Pick your favorite option. If you need to try them out before using them on your windows, I will volunteer my windows for you to try which recipe you prefer. First Recipe: (my friend swears by this recipe) 1 pint rubbing alcohol 1 tablespoon VO5 shampoo (I don’t know why VO5 and neither does my friend who shared this recipe, but it has to be VO5 shampoo) 1 gallon w ater Put ingredients in a 1-gallon container and add water to make one gallon of solution. Add a little food coloring (optional). Put in a spray bottle, spray on windows, and wipe clean. The key to really making this recipe really effective is to apply the solution, wash it with a rag, and then use a top-of-the-line good quality squeegee to finish it off. Second Recipe: ¼ cup white distilled vinegar 2 cups water 10 drops essential oil (optional) Put in a spray bottle and wash windows. Third Recipe: ½ teaspoon Dawn dish soap (most popular) 2 cups water Put in a spray bottle and wash windows. When I was growing up, we didn’t have a squeegee, and after washing and drying the windows, my mom liked using an old fashioned chalkboard eraser to give the window a quick once-over. It made our windows shine. Find what works for you and enjoy the sunlight coming in from your clean windows. Previous Next