All posts tagged Recipe
Summer has arrived in Arizona with a force! With a high of 113 degrees today I had to start the warm weather drinks with a delicious punch. I created it by blending strawberries, which seem to be on sale everywhere right now, with lemons and adding Stevia to sweeten. It can be enjoyed as is for the young or a touch of grown up cocktail juice such as vodka can be splashed in! Serve over ice and enjoy!
HOMEMADE BAKED POTATO CHIPS
INGREDIENTS
- Cooking oil spray canola
- 2 medium potatoes about 1 pound
- Salt to taste
- Preheat oven to 375°
- Line two large baking sheets with tin foil
- Spray foil with oil, use a paper towel to spread over the bottom
- Scrub potatoes
- Slice the potatoes crosswise, about 1/8-inch thick
- Place potatoes on the baking sheets in one layer
- Spray the tops lightly with the oil
- Place in oven on two racks and bake, switching racks halfway through, until brown and crispy, about 30 minutes. NOTE:Some of the slices will brown more quickly than others, depending on thickness. When that happens, just remove them and continue baking the others.)
- Remove the chips from the pans and place on paper towels. Add salt while still warm
10. Served immediately
True Food at the Biltmore and Scottsdale Quarter is a local favorite for fresh and healthy food. One of the treats on the menu is a drink called The Natural. It is a fresh ginger and agave syrup soda. So I thought why not try to make it at home? It is really simple and absolutely delicious. It is also a great stomach settler.
Here is the Recipe:
Ingredients:
Syrup
½ cup Agave Nectar
1 (3-inch) piece fresh ginger, peeled and finally chopped
1 cup Sparkling Water
Ginger Soda (pitcher)
½ Cup Ginger Syrup
3 Cups Sparkling Water
Ice Cubs
Directions:
- To make the syrup first peel the ginger
- Next grate the ginger on a cheese grater
- Measure out the Agave nectar (1/2 cup)
- Measure out the Sparkling Water(1 cup)
- Place the agave nectar, ginger, and sparkling water in a saucepan and bring to a boil over medium heat. Reduce heat to simmer, cover and cook until your house fills with a strong smell of ginger, about 1 hour. Let cool. NOTE: you can refrigerate this mixture for up to 1 week
- To make the soda: By the pitcher, combine ½ cup syrup with the soda water. By the glass, combine 2 teaspoons of the syrup with soda water
- Pour over ice and serve cold
Summer in Phoenix means salad. Some of the best to be had in town is the Arcadia Farms Strawberry Chicken Salad. But if you are feeling too hot to head out to eat why not make it at home yourself?
Here is the recipe:
Ingrdients:
Salad
1/4 cup almonds, sliced and toasted
1 cup strawberries, sliced
2 cups skinless, boneless chicken breasts, cooked and cut into strips
4 cups baby greens
Dressing
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds
- Clean and pat dry, with a paper towel, bagged mixed greens salad
- Slice almonds into slivers
- Place onto a cookie sheet and back at 350 degrees until brown. by placing slices in a
- Remove greens of strawberries and cut into slices
- Cut chicken breast into strips
- On a plate, place mixed greens, strawberries, sliced chicken, and toasted almonds.
- To make dressing: combine sugar, vinegar, salt, mustard and onion in a blender or food processor and mix with pulses. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.
- Pour dressing over salad and serve.
