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Recipes
Garlicky Parmesan Zucchini Bake
By Marlenew
Preheat the oven to 350 degrees f
- 4 1 zucchini, chopped into 1 inch pieces
- 1.5 Tbsps olive oil, or avocado oil
- 1.5 cups mixed cherry tomatoes, whole
- 3-4 fresh garlic cloves, minced
- 1/4 cup fresh parmesan cheese, shredded
- 1.5 tsp dry Italian seasonings
- 1/2 to sea salt, or more to taste
- 1/8 tsp. black pepper
- 1/4 cup fresh parsley leaves, finely chopped
Easy Marmalade Ham Glaze Recipe
By Marlenew
Do you love honey glazed ham? Then you’ll love this ham glaze recipe for your Easter brunch menu! This Easy Marma...
- 1 spiral ham
- 1 10 oz jar marmalade
- 1 Tbsp. hot/sweet mustard
- 1/4 tsp. dried ginger
- 1 cup mixed dried fruit (such as cranberries, apricots, etc:), finely chopped
- 1/4 cup orange juice
Instant Pot Mango Chicken Chili Recipe
By Marlenew
Quick and easy–ready for company–recipe!
- 2 Tbsp. oil
- 1 large sweet onion, chopped
- 1 rotisserie chicken, chopped
- 1 (15 oz.) can diced tomatoes, undrained
- 2 (15 oz.) cans Bush’s black beans, drained
- 2 (15 oz.) cans Bush’s kidney beans, drained
- 1 (15 oz.) can Bush’s cannellini beans, drained
- 1 48 oz. peach mango salsa (I buy organic at Costco)
- 2 tsp. smoked ground cumin
- 2 tsp. chili powder
- Salt and pepper
- Zest of 1 orange
Ginger Scones
By Marlenew
Candied ginger turns this traditional cream scone into a spicy and addictive breakfast
- Special item: 3-inch round cutter
- 2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon finely chopped lemon zest (about 1/2 lemon)
- 1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
- 4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
- 3/4 cup heavy cream, plus extra for brushing the tops of the scones
Orange Grapefruit Rosemary Infused Water
By Marlenew
Add all ingredients into a large glass pitcher and stir
- 6 cups water, cold
- 1 orange peel
- 1 grapefruit, chopped into wedges
- 1 – 2 large sprigs of fresh rosemary
- 6 or more ice cubes
Escarole and Beans
By Marlenew
"This is a creamy concoction of escarole and beans
- 3 tablespoons olive oil, divided
- 2 large heads escarole
- salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 2 (16 ounce) cans cannellini beans, undrained
- 3 sprigs fresh parsley, chopped
Ham with Peach Glaze Recipe
By Marlenew
Tender slices of this fruit-glazed ham
- 1 fully cooked bone-in ham (5 to 7 pounds)
- Whole cloves
- 2 cans (8 ounces each) sliced pineapple, drained
- Maraschino cherries with stems
- 1-1/2 cups packed brown sugar
- 1/3 cup peach or apricot nectar
- 3 tablespoons cider vinegar
- 1/8 teaspoon ground cloves
Huckleberry Blueberry Cornmeal Cake and Mother’s Day
By Marlenew
Instructions Preheat oven to 325
- 3/4 c plus 3 T sugar, divided
- 10 T butter
- 1 1/2 tsps salt
- 6 T vegetable oil
- 2 large eggs
- 1 T vanilla extract
- 1 tsp honey
- 1 1/3 c. flour
- 2/3 c. yellow cornmeal
- 2 tsps baking powder
- 2 tsps baking soda
- 1 c ricotta cheese
- 1/3 c plain yogurt
- 3 cups fresh or frozen blueberries
Lemonade frozen pops
By Marlenew
55 calorie pop
- 1/2 cup plus 1 1/2 cups water (2 cups total)
- 1/2 cup honey
- 1/2 cup lemon juice
- Thinly sliced lemon
Mango Panna Cotta
By Marlenew
Makes 9 6oz cups
- To prepare the Vanilla Bean Layer:
- To Make Mango Layer
- 1 cup mango nectar
- 1 (1/4 ounce) package of unflavored powder gelatin
- 1 1/2 cup fresh mango puree (from 4 to 5 Ataulfo mangoes)
- 1 cup milk
- 1 (1/4 ounce) package of unflavored powder gelatin
- 1/3 cup sugar
- a pinch of kosher salt
- 1 tablespoon vanilla bean paste
- 2 cups heavy cream
- In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
- Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
- To assemble:
- Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
- Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.