CHILLED SOUP WITH CUCUMBER SALAD

 

 This cold soup is a gazpacho by definition. Gazpachos are fresh, blended soups that are almost completely composed of vegetables. This dish is uncooked and does not call for any cooking. It only requires marinating the veggies in zesty vinaigrette before mixing.

 

 

Soup Ingredients

3 ears sweet corn

3 cups sungoldSungold tomatoes, halved

1 cup yellow bell pepper, diced medium

1/2 cup white onion, diced medium

1/4 cup olive oil

2 tablespoons apple cider vinegar

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

 

Salad Ingredients

1 cup cucumber, diced small

1/2 cup red onion, minced

1/4 cup fresh parsley, finely chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

 

Directions

Remove the husks from the corn and shuck it.

Remove the kernels from the cob and place them in a large mixing basin. Next, using the back of your knife, milk the cob into the dish to remove any leftover kernel fragments and liquid.

Mix in the tomatoes, bell pepper, onion, olive oil, apple cider vinegar, salt, and pepper. Allow this mixture to settle for 30 minutes, uncovered and undisturbed.

While the soup is cooling, prepare the salad by putting the cucumber, red onion, parsley, olive oil, lemon juice, salt, and pepper in a mixing bowl, stirring well, and setting away.

 

Next, in stages, mix the soup in a blender until smooth. Put in the fridge the soup for 4 hours, or until cooled, after passing it through a fine-mesh strainer.

End up serving the soup cooled with the cucumber salad, a drizzle of olive oil, and a sprinkle of black pepper on top.

Fruit and Cream Pie Fruit Gem

 

 Ingredients

1 Pillsbury Frozen Deep Dish Pie Crust

2 cups whipping cream

1/4 cup powdered sugar

3 cups fresh fruit strawberry slices, blueberries, kiwi fruit slices, peach slices or any combination

 

Preparing

Assemble the pie crust according to package directions for a one-crust baked shell in a 9-inch pie pan. Allow to cool for 30 minutes, or until totally cooled.

 Inside a large mixing basin, whisk together the whipping cream and powdered sugar till firm peaks form. Toss in the fruit carefully. Ladle into a cooked shell that has been allowed to cool. Put it in the fridge for at least 1 hour prior to serving. Keep refrigerated.

Seared Italian Sirloin Steak

 

 This popular Northern Italian dish of simmering cornmeal is infused with the nutty taste of Parmesan cheese for an accompaniment that can take a stand to tender sirloin steak.  Enjoy steak night molto bene with a luscious demi-glace made from fresh red bell pepper.

 

1 Red Bell Pepper

1 Shallot

3 oz. Grape Tomatoes

2 Sirloin Steaks

4 fl. oz. Whole Milk

0.9 oz. Butter

½ cup Quick-Cooking Polenta

1½ oz. Grated Parmesan Cheese

1 tsp. Dried Oregano

4 Tbsp. Bonewerks Classic Veal Demi-Glace

 

Make the Ingredients

Rinse the fruit well and pat it dry. Red bell pepper should be stemmed, seeded, and sliced into 1/8" strips. Shallot, peeled, and halved Cut into tiny strips. Cut grape tomatoes in half. Clean the steaks, wipe them dry, and season with salt and pepper to taste.

 

Prepare the Polenta

Heat 1 1/2 cups water, 1/2 teaspoon salt, milk, and butter to a boil in a small saucepan. Simmer for 5 minutes, whisking constantly, until the polenta has formed. To avoid clumping, add the polenta in a steady stream instead of all them at once. Mix in the Parmesan cheese, taste, and season with salt to taste. Set aside, covered. To remove the polenta, whisk in 2 tablespoons of water just before plating. The consistency should be similar to that of smooth porridge.

 

Prepare the Steaks

Melt the butter in a medium saucepan over medium-high heat. Sauté for 4-6 minutes on each side, till a minimum internal temperature of 145 degrees is attained, in a heated pan with 2 tsp olive oil. Transfer the steaks to a plate to settle before returning the pan to medium-high heat. Don't be concerned if there are browned pieces on the bottom of the pan; they're incredibly tasty and will be integrated into the sauce.

 

To make the Red Pepper Demi-Glace, combine all of the ingredients in a mixing bowl.

Sauté for 4-5 minutes after adding 1 tsp olive oil, oregano, pepper, and shallot to pan. Mix in the demi-glace and 1/4 cup water to mix. Cook for an additional minutesminute, or until the sauce has thickened. Add the tomatoes, taste them, and add salt and pepper as needed.

 

Serve the Dish

Scoop polenta onto a plate and flatten it into a broad oval shape. Pour the red pepper demi-glace over the polenta. Arrange a steak on top and serve with the remaining Parmesan cheese and sauce.

Seven Layer Gelatin Salad Dessert

 

 Don't put off making this dish until the last minute. Until the next layer can be added, the previous one must be set.

 

7 (3 ounce) packages assorted fruit-flavored Jell-O mix

4 ½ cups boiling water, divided

4 ½ cups cold water, divided

1 (12 fluid ounce) can evaporate milk, divided

1 (8 ounces) container frozen whipped topping, thawed

 

1 package gelatin dissolved in 3/4 cup boiling water Add 3/4 cup cold water and mix well. Put it in the fridge till almost firm, about 45 minutes, after spooning into the pan.

In 1/2 cup boiling water, dissolve an additional packet of gelatin. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Put it in the fridge for 45 minutes, or until the first layer is almost set.

Steps 2 and 3 should be repeated until all of the gelatin has been utilized. Top with whipped topping just before eating.

Watermelon Tomato Summer Salad

 

 A fiery watermelon tomato salad is tasty and refreshing, making it the ideal summer companion dish! Unless you're sensitive to heat, begin with less jalapeno and gradually increase the amount to your liking.

 

dressing:

1 tablespoon tamari

2 teaspoons fresh lime juice

2 teaspoons rice vinegar

1 small garlic clove, minced

½ teaspoon minced ginger

 

salad:

3 heirloom tomatoes, sliced into wedges

5 cups cut watermelon

1 thinly sliced jalapeño

2 tablespoons Thai basil or regular basil

2 tablespoons toasted cashews

½ avocado, diced

Sea salt, to taste

Lime wedges, for garnish

 

Prepare the dressing: Blend the tamari, lime juice, vinegar, garlic, and ginger in a separate bowl.

Place the tomatoes, melons, and jalapenos in a shallow dish or on a tray. Sprinkle the dressing over the salad and top with basil, cashews, and avocado. Add additional salt and pepper to taste, then dish with lime wedges.

Tidbits fun bites Review

 

Today I got some really guilt-free snacks from Santte Foods, called Tidbits Fun Bites. Meringue snack cookies are out of this world.

In March of 2018, Santee Foods had the brilliant notion of creating the ideal snack! They modified an old traditional European meringue recipe by removing the problematic elements and including the healthy ones. Less than two calories per piece meringue bite, sugar-free, lactose-free, gluten-free, cholesterol-free, soy-free, non-GMO, natural colors/flavors, and kosher certified were the results. Santte Foods included the original line, and also the KETO and Diabetic lines. This results in one of the clearest labels on the market, as well as the ideal snack for everyone to enjoy. Enjoy all of these tastes with no guilt!

There are so many flavors, nine in all, and all are great for any diet you may be on. Each product is made in small batches which ensures not only freshness but quality.

Snack with Fewer Than 2 Calories Per Piece 4.

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Tidbits Fun Bites are sugar, gluten, lactose, and soy-free, as well as cholesterol-free, gluten-free, and GMO-free.

There are no artificial colors or high fructose corn syrup. Syrup from corn.  The sweetness is provided by alcohol sugar, which is a natural replacement. Traditional meringues free of potentially dangerous ingredients: These are made entirely of natural components! That is why they get chewy if the bag is left open. Friendly to Diabetics as well. Because Tidbits have an extremely low glycolic index.

These Tidbits can be enjoyed by the entire family, kids included, and can do so guilt-free. Each bag is sugar-free, gluten-free, lactose-free, soy-free, and low in calories. It does not get any better than this. And the best part, the flavors are mouth-watering. Each and every piece you pop in your mouth begins to melt and is extremely scrumptious.

Being a diabetic myself, I was glad to be able to enjoy these Tidbits of dreamy meringues treasures.

Tidbits Fun Bits come in a regular line, diabetic line, and keto line, all the same flavors in each. The ingredients include maltitol, egg whites, rice flour, natural flavor, 2 percent or less of cream of tartar and agave syrup, and salt, in the regular line. In the Diabetic line, the ingredients are isomalt, egg whites, rice flour, natural flavor, 2 percent or less of cream of tartar, and agave syrup and salt. In the Keto line, the ingredients are Isomalt, egg whites, rice flour, natural flavor, 2 percent or less of cream of tartar, agave syrup, and salt.

You will really enjoy these meringue treasures from, Santte Foods, based out of Oak Ridge North, Texas.

Interested in a tasty guilt-free snack, for your sweet tooth? Head over to their store online, Amazon, and even Faire.

 

www.tidbits.fun

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Copycat McRib

 

 Try this simple homemade version with actual ribs; simply bake, chill, chop, sauce, and complete on the grill, and you're done!

 

 

recipe

For the Dry Rub:

⅓ cup kosher salt

¼ cup brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1 teaspoon cayenne pepper

For the Sandwiches:

2 racks baby back pork ribs

1 cup barbecue sauce, divided

4 sesame hamburger rolls, split and toasted

1 cup coleslaw

 

Oven preheated to 325 degrees Fahrenheit.

For the rub, combine salt, brown sugar, chili powder, pepper, cumin, and cayenne.

Arrange the ribs on a baking sheet lined with foil. Rub both sides well with the rub. Save the leftover rub for the next project. Cover foil around the edges of the top using parchment paper. Secure the sides of the baking sheet with another thick sheet of foil.

 

Bake until tender, about 2 hours and 45 minutes in a preheated oven.

Break open the ribs and set them aside for a few minutes to cool until they are safe to handle. Pull the bones out, placing any stray bits of flesh back into the holes and carefully inspecting for bone shards. Cover the ribs in plastic wrap and place them in the refrigerator for 8 hours to overnight. Every rack should be cut in half. Smear generously with barbecue sauce on both sides. Preheat a charcoal grill to high heat and brush the grate gently with oil.

Grill the ribs for 3 to 4 minutes per side, or until well cooked. 

Pull from the grill and brush with additional barbecue sauce.

Spread more barbecue sauce on top of each roll. Wrap each rib slice in a roll and garnish with coleslaw.

 

Zindrew chili oil review

 

If you're like my family and like some heat to your meals, you will really enjoy today's products from, Zindrew.

The box contained chili oils with crunchy garlic, one called O.G Batch, the other X Batch.

 

It all began after Zin ran out of chile oil at home. Rather than purchasing store-bought chile oil, Andrew opted to produce his own.    Andrew and Zin had no plans to commercialize the chili oil at first. It was a smash once they shared it with their friends and family!

The distinct, excellent flavor and strong garlic flavor could not be purchased anywhere. And that is when the Husband and Wife chose to bottle their ZinDrew Chili oil and share the love with the rest of the world.

ZINDREW is unlike any chile oil you've ever tried. You won't be able to return once you've gone ZINDREW. With that in mind let me tell you how ZINDREW gave me some delicious spicy dishes today.

To wake everyone's taste buds up, I made a wonderful pan of fried eggs using ZINDREW crunchy garlic chili oil "O.G Batch. The O.G Batch has a very mild heat level to it, but the heat is still there on your palate. It is spicy with a delicious umami flavor. A nice chili crisp that paired well with my fried egg breakfast. This ZINDREW chili oil O.G Batch is a fantastic condiment that is superb on anything you want to put it on. It has a nice crunchy texture to it, that you will really enjoy. ZINDREW crunchy garlic chili oil is handcrafted right here in the U.S, Los Angeles as a matter of fact. What goes into this jar of chili oil that is so special is ingredients such as fresh garlic, and the best chili peppers from around the world. Low sugar, a low salt alternative to Szechuan Chili Oil, Sambal, and Sriracha Sauce. ZINDREW chili oil is very different than others I have tried. It's crunchy, spicy, savory, and has a fantastic garlic taste that invites you in to add more to your dish. You can use ZINDREW chili oil on top of your dish or add it as an ingredient. From burgers to soups the ideas are endless. Once you taste ZINDREW chili oil, you will look for recipes to include it with. It blends perfectly with all types of food!

Lunch was just as yummy, but with more spice. It was sesame noodles with ZINDREW crunchy garlic chili oil throughout and on the side. This chili oil has a more intense spice to it, and heat as well. But the same great texture of crispness. The X Batch is made with the same fine ingredients as the O.G Batch but has more spice. No matter what you choose to use the X Batch with, it will not disappoint. You can make ramen, to eggs, and it will be a perfect culinary marriage. For both chili oil, a little goes a long way, but if your like my family, they chose more! The ZINDREW chili oil also makes a fantastic finishing condiment.

3/4 cup sesame or peanut oil

1 small head garlic, finely chopped

2 smaller shallots, thinly sliced

1 bay leaf

3 tablespoons sesame seeds

3 teaspoons ginger, grated

1 tablespoon ZINDREW X Batch crunchy garlic chili oil

1/2 teaspoon paprika

1/4-1/2 teaspoon cayenne pepper, to taste

8 ounces rice noodles

2 bell peppers, thinly sliced

1/3 cup tamari or soy sauce

1/3 cup chopped fresh cilantro

1/4 cup chopped fresh Thai or regular basil

1/4 cup chopped fresh green onions

Combine the sesame oil, garlic, shallots, and bay leaf in a medium skillet. Cook, stirring occasionally, until the garlic becomes brown and crisps, about 5-8 minutes. Cook for 1 minute after adding the sesame seeds and ginger. Fill a large mixing bowl halfway with oil. Season with salt after adding the Zindrew X Batch chili oil, paprika, and cayenne. I use all of the oil for the noodles, but you may save half of it for serving. Noodles should be cooked according to package recommendations. Add the bell peppers to the water for the last 3 minutes. Drain after saving 1/4 cup water. Mix the heated noodles, tamari/soy sauce, and herbs with the chile oil, then add water to thin to desired consistency. Serve the noodles with more chile oil and green onions on the side.

For dinner, I decided to use both ZINDREW crunchy garlic chili oils on some chicken. And it worked out divinely. It was very full of flavor and gave you a blend of two worlds of spice. It was just delectable in every bite.

If you would like to try some of ZINDREW's crunchy garlic chili oils, you may find them online, on Amazon, or on ETSY.

Your family will enjoy both!

 

www.zindrew.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Turkey Pot Pie

 

 

The ingredients and recipes become easier as time goes on. You won't have to scour the reduced shelves of the specialized aisles for the ingredients for these dinners, this means your grocery list will be more reasonable as well.

 

Ingredients:

 

2 tablespoons flour

1¼ cups chicken broth

1 cup crosswise-sliced broccoli florets

⅓ cup chopped red onion

⅓ cup thinly sliced baby carrot

2 teaspoons canola oil

1 teaspoon sage

¼ teaspoon ground black pepper

2 cups cooked leftover turkey breast, cut into chunks

1 (9-inch) whole-wheat tortilla

 

Bake at 400 degrees F. Reserved 1/4 cup broth and the flour.

Combine broccoli, onion, carrot, oil, sage, pepper, and salt to taste in a 9-inch ovenproof pan. Cook for 5 minutes, stirring periodically. Mix the reserved flour mixture and broth in a mixing bowl. Simmer, whisking frequently, for 1 minute, or until the sauce thickens. Add the turkey. Wrap in a tortilla. With a sharp knife, puncture the tortilla numerous times. Spritz with cooking spray.

Cook for 20 minutes, or until the tortilla is toasted and the mixture bubbles.

SUBWAY TUNA SALAD

 

 Amazing Subway Tuna Salad Sandwich Spinoff Meal demonstrates how to prepare a traditional tuna salad recipe with a breakdown of all potential Subway toppings!

 

INGREDIENTS

 

3 cans (5 oz) tuna

½ cup mayonnaise

1 tablespoon lemon juice

OPTIONS

1 rib celery, diced

2 stalks green onions, thinly sliced or purple onion, diced (¼ cup)

¼ cup chopped sweet pickles or pickle relish

1 tablespoon garlic, minced

¼ teaspoon salt

½ teaspoon pepper

 

More Options

baby spinach

tomatoes

banana peppers

cucumbers

sweet green peppers

red or purple onions

lettuce

black olives

pickle chips

jalapeños

avocado

guacamole

 

It's all up to you what you choose.

 

Measure out all of your ingredients. To drain the liquid from the tuna, cautiously press the cut tuna lid into the tuna while holding it over the sink. 

Blend tuna, celery, onion, and garlic in a medium mixing bowl.

After that, add pickles, relish, or dill. Finally, stir in the mayonnaise and lemon juice. Season with salt and pepper. Personalize to your liking. Mix until everything is incorporated and smooth.

Kwoka Caramels Product Review

 

Kwoka Caramel is a family-run company in Bergen County, New Jersey. They utilize pure cane sugar, genuine butter, and fresh cream to generate the smoothest consistency and richest tastes, which you must try for yourself. They feel it is critical to restore the original, true caramel. Using only a proven Scandinavian technique and natural and modern ingredients, they have produced a luxury caramel box that can be enjoyed with family or given as a present to someone special. The caramel is handmade with high-quality ingredients and never contains preservatives, additives, coloring, or any other unpronounceable chemicals. These delectable sweets have no GMOs.

When you receive your award-winning artesian caramel, it will come in a box, that is ready for gift giving. There is an array of caramels to choose from in this Caramel shop. Kwoka Caramel has even won an award for their handcrafted candy delights.

I was really excited to taste, Kwoka Caramel, from my home state of New Jersey. But I also wanted to try some in mini desserts. I was so glad I did. This high-quality caramel is truly amazing. You taste the love and care that went into making it. Chewing one of the vanilla flavor caramels, was a dreamy experience. It was so flavorful, and buttery, almost melting in your mouth. The texture is very moist, and the flavor is even better.

The vanilla bean caramel box I received was some of the best caramel I have tasted in a long time. It is made with Madagascar vanilla beans, with a wonderfully soft and chewy texture. It is gluten-free and also soy-free. I can't wait to make some desserts with it.

Let me share with you, the yummy desserts I made this evening using, Kwoka Caramel. First was two mini cheesecakes with a wonderful caramel topping with melted Kwoka caramels. It melted into a rich creamy drizzle and never lost its amazing vanilla bean flavor.

Next was two mini caramel apple French toasts. Again melting some of the Kwoka caramel and using it as a drizzle all over my French toast. Here is the recipe.

 

 

1 loaf of French bread

6 eggs

1 1/2 cups milk

1/3 cup sugar

1 Tbsp. vanilla

6 apples peeled, cored, and sliced

1/2 cup sugar

1/2 cup brown sugar

cinnamon to taste

nutmeg to taste

four melted Kwoka caramels for the caramel topping

 

Break bread into large pieces (approximately 3 inches thick) and put in a 9x13 inch pan that has been gently greased.

Inside a large mixing basin, combine the eggs, milk, sugar, and vanilla extract. Slowly pour over the bread slices. Spread the apples on top of the toast.

Dust the cinnamon, nutmeg, and sugars over the apples. Refrigerate overnight, covered.

Bake for 1 hour at 350°F until golden brown in the morning. Top with melted Kwola Caramels and some whipped cream.

You can find these artesian caramel candies on Etsy or online. Grab some today for yourself or as a gift. They are amazing.

 

www.kwokacaramel.com

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.