Cape Cod (or Cape Codder) is one of the easiest mixed drinks you’ll find. It has no mystery or anything special – it’s just vodka and cranberry. Despite its simplicity, it is a great tasting drink and a perfect choice for happy hour or anytime you just want a refreshing, fruity cocktail. This is one of those easy vodka cocktails that is a good everyday drink. It is reliable and one that you can mix in minutes. This is also one of the few times that ingredients (particularly vodka) don’t really matter. Cranberry juice has a strong flavor and will mask almost any impurities in the vodka, so go ahead and use the inexpensive brands. The fact that it’s a cheap drink to make at home is just one more benefit for Cape Cod. Ingredients 2 ounces vodka 3 ounces cranberry juice Lime slice, for garnish Steps to do it Gather the ingredients. Cape Cod: the ingredients of the popular drink of vodka and cranberry, lime, vodka, cranberry juice In a tall glass with ice cubes, pour the vodka and cranberry juice. Pour Cape Cod ingredients – popular vodka and blueberry drink into tall glass with ice cubes Stir well. Stir up the Cape Cod – the popular cranberry vodka drink in a tall glass Garnish with a lime wedge. Serve and enjoy. Cape Cod: The Popular Blueberry Vodka Drink in a Tall Glass with a Slice of Lime Tip Squeeze the juice from the lemon slice into the drink and drop it into the glass before drinking. If you want to spray Cape Cod, just add a splash of your favorite clear soda. Ginger ale is a perfect choice. Recipe variations Cosmopolitan: Hands down, the Cosmo is the most popular cranberry vodka martini out there. It’s a simple way to enjoy the duo in a more elegant way and you can sweeten it as much as you like with the juice. All you need to add to the mix is an orange liqueur and a hint of lime. Crantini: This ‘up’ drink combines the ease of Cape Cod with the flair of the Cosmopolitan. Go back to that simple two-ingredient recipe we love in the highball, though it shakes things up and served in a cocktail glass. Jolly Rancher – A very fun interpretation of Cape Cod, here we return to the refreshing combination of juice with spikes on the rocks. This time, however, you will choose your favorite apple vodka and add some peach schnapps to make it taste like the famous caramel. Woo Woo: If you love that peach and blueberry combo on the Jolly Rancher, you’re going to love the Woo Woo. It is traditionally a clear vodka again, but use whichever flavor you prefer. You can also serve this fun cocktail “up” in a cocktail glass, on the rocks, or as a party. Purple Haze – A fun and simple take on Cape Cod, you simply need to add a touch of black raspberry liqueur to the mix to create the blueberry version of Purple Haze. Chambord is the most likely liquor, but there are other options available as well. How strong is the Cape Cod? As with any mixed highball drink, you can make Cape Cod as strong or weak as you like. It is as simple as pouring more or less of either of the two ingredients. However, if you pour the drink according to the recipe above and use an 80 proof vodka, your Cape Cod will be around 14 percent ABV (28 proof). That is slightly stronger than an average wine glass. More vodka drinks and juices Mixed drinks like Cape Cod fall into two classifications: duos and trios. These terms are used to define simple liquor and juice drinks served high or low over ice. The ‘duos’ refer to two ingredients: liquor and a fruit juice. ‘Trios’ includes three ingredients: liquor and two fruit juices. Among the duos and trios of the mixology world, vodka causes the biggest buzz. After all, it’s the most mixable liquor on the bar, and with all this juice, it can easily get lost in the mix. This adds to its appeal to many drinkers. If you add just one more juice to Cape Cod, a number of equally popular mixed drinks are born. Knowing that there is a fantastic way to spice up your routine with no extra effort, these drinks are worth storing in your memory bank. Sea Breeze – The ‘sea’ comes from the addition of grapefruit juice. Think of the tropical breeze on the beach when you remember this one. Bay Breeze – In the ‘bay’ we are thinking of pineapple juice. Save this in your memory by remembering a quiet cove on a tropical island. Madras: Orange juice makes the splash in this popular drink. To remember, just think of the tangerine.
The original margarita is one of the easiest cocktails you can make from scratch. You’ll love the refreshing lime flavor backed by your favorite tequila, and this classic recipe inspired all the other margaritas in the world. There is no mystery to this iconic drink, and the secret to a great margarita is its simplicity. The only ingredients you need are tequila, triple sec, and lime juice. Once you find the ideal balance of flavor, you will realize how delicious a fresh margarita is and why buying a bottled margarita mix is hard to justify. A margarita glass is not required, and there are three main ways to serve a margarita: plain, with ice, or frozen. You can also rim the glass with salt or sugar or leave it uncovered. The variations don’t stop there. Whether you want to mix up a mason jar margarita or add flavor, there is a margarita recipe for every taste and occasion. 0:37 Click Play to see this classic margarita recipe get together “The only tangible difference between this recipe and other Margaritas is its sharper mouthfeel due to the lack of syrup. That in no way affects the deliciousness of this great all-time cocktail. Few things are as delicious as a Margarita made. with a full-bodied tequila, fresh lemon juice and a hint of sweet orange. ” —Sean Johnson Image of Margarita cocktail tester A note from our recipe tester Ingredients Lime slice, for a rim and optional garnish Coarse salt or granulated sugar, for optional border 1 1/2 ounces tequila 1 ounce triple sec premium 3/4 ounce freshly squeezed lemon juice Steps to do it Gather the ingredients. If desired, rim a chilled cocktail or margarita glass – dip the rim with a lemon wedge, then dip or roll in a small plate of salt or sugar. Ingredients for making a margarita cocktail recipe Pour the tequila, triple sec, and lime juice into a shaker filled with ice cubes. Ice in shaker Shake well. Shake Strain into the prepared glass with or without fresh ice. Margarita poured into glass Garnish with a lime wedge. Serve and enjoy. Margarita cocktail Tips Choosing quality liqueurs is essential for a superior margarita. Tequila is the main ingredient and cheap, low-quality tequila will only reduce the drink. Choose a medium to high-end white or reposado tequila and a premium triple sec, such as Cointreau, for this cocktail. You will also get a better margarita with freshly squeezed lemon juice. The average lime makes about 1 ounce of juice, which is perfect for this recipe.
The traditional Atkins diet, called Atkins 20, has four phases. You can expect to reduce your carbohydrate intake in each phase, but the most restrictive phase is the first, called induction. In later phases, or if you choose Atkins 40 or Atkins 100, your carbohydrate intake will be higher but still much lower than the recommended intake by the US Department of Agriculture (USDA) .1 Regardless of the phase or version of the plan you follow, you should expect to plan meals around protein and fat foods to lower your carbohydrate intake and stay within the limits suggested by the plan. What to eat There is a separate list of acceptable foods for each phase of Atkins 20. You will find lists of acceptable foods on the Atkins website for Atkins 40 and Atkins 100. The chart below outlines the dietary recommendations for the first phase (induction) of Atkins 20. Note that many of these foods are considered acceptable (in limited quantities) at Atkins 40. In Atkins 100, there are no foods that are considered forbidden. However, you can expect to keep your carbohydrate intake below 50 grams per day even with Atkins 100, so you will need to keep small servings of carbohydrate-rich foods to maintain that goal. Compliant foods Fundamental vegetables Fish and shellfish Poultry Meat Eggs, cheese, cream Fats and oils Foods that do not comply Grains and Cereal Products Fruit, fruit juice Starchy vegetables Beans and lentils Alcoholic drinks Sugary drinks Most processed foods Nuts and seeds Junk food, sweet treats. Condiments, sauces, salad dressings. Compliant foods Fundamental vegetables Most of the carbohydrates in the Atkins diet come from fundamental vegetables. It is important to know the carbohydrate count of the vegetables you eat. People taking Atkins should aim for 12-15 grams of net carbohydrates per day from vegetables such as spinach, mushrooms, zucchini, cucumber, broccoli, asparagus, and tomatoes.2 Fish and shellfish Atkins takers are advised to consume a 4- to 6-ounce serving of fish.3 Breaded fish is prohibited due to carbohydrate counts. But other types of fish and shellfish are recommended, such as salmon, tuna, sardines, halibut, cod or flounder. Seafood like lobster, shrimp, and clams are acceptable foods. Oysters and mussels are fine in this phase, but since they are higher in carbohydrates, it is recommended that you limit your intake to four ounces or less. Poultry Atkins advises that you divide your protein intake between three meals and get it from a variety of different sources. Poultry such as turkey, chicken, duck, pheasant and goose are accepted. A recommended serving is 4 to 6 ounces. Meat Atkins customers are advised to consume meat in the recommended serving size (4 to 6 ounces). Acceptable types of meat include beef, lamb, pork, veal, and venison. On the show, you need to watch out for certain types of meat, including bacon, ham, and other processed meats. These products may contain added sugars because they are cured with sugar. Atkins customers are also advised to avoid deli meats and other meats with nitrates. Eggs, Cheese, Cream Eggs are a recommended protein source at Atkins. Cheese contains some carbohydrates, so program participants are advised to consume no more than 3 ounces per day.3 Some other dairy products such as cream and sour cream can be consumed, but goat milk, yogurt , cottage cheese and ricotta can be consumed. not advised. Fats and oils While there is a popular myth that people who take Atkins eat large amounts of butter and other added fats, this is not true. Atkins followers are advised to keep their added fat intake to 2 to 4 tablespoons per day.3 Acceptable fats include butter, mayonnaise, olive oil, walnut, and sesame oil. Foods that do not comply Grains and cereal products The standard American diet includes a wide variety of foods made from grains. These foods should not be eaten if you are in the first phase of Atkins 20. These foods include bread, pasta, cereals, muffins, bagels, and other baked goods. You also wouldn’t eat grains like rice, oats, or barley. As you progress through Atkins, you will learn to include a limited amount of grains in your diet. It is recommended that you choose whole grains that are high in fiber. Fruits and fruit juices While fruits and fruit juices provided
Intermittent fasting Intermittent fasting is a dietary strategy that alternates between periods of fasting and eating. There are several ways, including the 16/8 method, which involves limiting calorie intake to 8 hours per day, and the 5: 2 method, which restricts daily calorie intake to 500-600 calories twice a week. How it works: Intermittent fasting restricts the time you are allowed to eat, which is a simple way to reduce your calorie intake. This can lead to weight loss, unless you make up for it by eating too much food during your allotted eating periods. Weight loss: In a review of studies, intermittent fasting was shown to cause 3 to 8% weight loss over 3 to 24 weeks, which is a significantly higher percentage than other methods (2 Source of confidence). The same review showed that this way of eating can reduce waist circumference by 4-7%, which is a marker of harmful belly fat (2 Trusted source). Other studies found that intermittent fasting can increase fat burning while preserving muscle mass, which can improve metabolism (3Trusted Source, 4Trusted Source). Other Benefits: Intermittent fasting has been linked to anti-aging effects, increased insulin sensitivity, improved brain health, reduced inflammation, and many other benefits (5Reliable Source, 6Reliable Source). Disadvantages: Intermittent fasting is generally safe for most healthy adults. That said, people sensitive to drops in their blood sugar levels, such as some people with diabetes, underweight, or an eating disorder, as well as pregnant or lactating women, should speak to a healthcare professional before starting intermittent fasting.
We always love having a homemade dessert on the table, but sometimes it’s too hot to turn on the oven. That’s where this iced cherry and cream pie comes in. This stunning mealtime ending looks like a classic southern layer cake, but no baking is required. This fresh and creamy dessert (made ahead!) Is a real treat on a hot day. Graham cracker layers, a fresh smoothie filling, and cherry jams make up this beautiful no-bake dessert. While most ice cream cakes are made with whipped cream ice cream, this version gets a more substantial and extra decadent base mix of whipped cream and, the secret ingredient, cream cheese. The light pink whipped cream with a hint of almond goes well with the ribbons of canned cherry jam that run through the layers of this dessert. Here’s how it’s built: Spread the center of each layer of whipped cream with 1 tablespoon of jam. Use a wooden skewer or the tip of a knife to drag and stir the preserves evenly throughout the whipped cream. After chilling for 8 hours (or overnight), graham crackers go soft and cut easily. Quick Tip: Use a serrated knife to cut clean slices of this frozen cherry pie. Ingredients Ingredient checklist ½ cup plus 1 tablespoon. cherry preserves (from 1 jar [13 oz.], such as Bonne Maman) 4 cups heavy whipping cream, divided 2 teaspoons vanilla extract, divided ¾ teaspoon almond extract, divided 1 pkg. (8 oz.) Cream cheese, softened ¾ cup plus 3 tablespoons. powdered sugar, divided 21 graham crackers (2 ¼ x 5 inches) (from 1 [14.4 oz. Package]) Fresh cherries, for garnish Addresses Instructions checklist Step 1 Process cherry preserves in food processor until completely soft, 1 to 2 minutes; set aside. Step 2 Beat 3 cups cream, 1 teaspoon vanilla, and ½ teaspoon almond extract with a stand mixer equipped with a medium speed mixer until frothy, about 30 seconds. Increase speed to medium-high and beat until stiff peaks form, 1 to 2 minutes; set aside. Step 3 Beat cream cheese, ¾ cup powdered sugar, and 3 tablespoons cherry jam in large bowl with electric mixer on medium speed until smooth and completely combined, about 2 minutes. Gently fold one third of the whipped cream mixture into the cream cheese mixture until well combined. Repeat in 2 more additions with the remaining whipped cream mixture. Step 4 Lightly coat a 9-inch detachable pan with cooking spray. Cover the bottom of the pan with a layer of graham crackers, breaking them up to cover the bottom (don’t worry if there are any small gaps). Spread 2 cups of the whipped cream mixture over the graham crackers. Add 1 tablespoon pureed cherry jam; swirl with a wooden skewer or the tip of a knife. Repeat the layers 3 more times with the remaining graham crackers and whipped cream mixture and 3 tablespoons of the remaining preserves, finishing with the whipped cream mixture and preserves. Cover; chill 8 to 24 hours. Step 5 Before serving, beat the remaining 1 cup cream, 1 teaspoon vanilla, and ¼ teaspoon almond extract with a stand mixer equipped with a medium speed whisk attachment until frothy, about 30 seconds. Increase the speed to medium-high and gradually add the remaining 3 tablespoons of powdered sugar; beat until medium peaks form, 1 to 2 minutes. Remove cake from removable pan; Spread the top with whipped cream. Pour remaining tablespoon of preserves over whipped cream; Stir gently with a wooden skewer or the tip of a knife. Top with fresh cherries.
Few fruits combine as well as peaches and blueberries. The mild syrup of the ripe peaches allows the slightly more acidic blueberries to stand out in a way that somehow enhances both fruits. This cobbler recipe is unique in that it uses brown sugar instead of granulated sugar to bring out the richness of the peaches. The subtle molasses flavor of brown sugar is also intensified by the addition of cinnamon, a surprisingly versatile spice in fruit-based desserts. Cinnamon works well with both peach and blueberry by warming up the intense shine and sweetness of the fruit and creating a complex aromatic filling to complement the buttery cobbler’s dough. The simplicity of a cobbler’s dough is one of its greatest strengths because it serves as a cake-like base for the precious seasonal fruit that is cooked underneath. All the rich juices from the fruits thicken and melt into the cobbler’s dough as it bakes and puffs up, leaving the bottom of the dough layer heavy with the flavors of the fruit while the top of the dough remains smooth and buttery. In terms of texture and flavor, this combination of sticky spicy fruit and a fluffy cobbler cake layer has made this dessert iconic for generations, and the clever combination of peaches and blueberries elevates the classic even further. While delicious on its own, the cobbler is perfect with a scoop of vanilla ice cream to be a cold, creamy contrast to everything that goes on in the cobbler. Ingredients Fruit base 2 pounds fresh peaches 12 ounces blueberries 1 lemon, squeezed and grated ⅓ cup brown sugar ¼ teaspoon cinnamon 2 tablespoons cornstarch mass ⅔ cup all-purpose flour ½ cup of sugar 1 ½ teaspoon baking powder ½ teaspoon kosher salt 1 egg 6 tablespoons whole milk 4 tablespoons unsalted butter, melted Additional ingredients Vanilla ice cream, for serving Addresses Instructions checklist Step 1 Make the fruit base: Cut the peaches into ¼-inch thick slices, discarding the pits. Place peach slices, blueberries, lemon juice, lemon zest, brown sugar, and cinnamon in a heavy-bottomed pot. Place over medium-high heat until fruit falls apart and forms a syrupy liquid, about 10 minutes. Remove from heat and carefully remove ¼ cup of the liquid in the pot to a small bowl. Beat the cornstarch in the reserved liquid until smooth. Pour the mixture back into the pot and stir over medium heat until the mixture thickens, about 2 minutes. Pour fruit base into greased 2 ½ quart baking dish. Step 2 Make the dough: In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the egg, milk, and melted butter and beat until the batter is completely smooth. Step 3 Preheat oven to 350 ° F. Pour batter over fruit and spread batter over fruit to edges of plate. Bake until the dough is puffed and golden, 40 to 45 minutes. Let cool slightly before serving with vanilla ice cream, if desired.
One bite of these open-faced pizza burgers and I was immediately overcome with a sense of nostalgia. If you grew up eating English muffin pizzas like I did, these cheeseburgers will be your thing. They taste like a beefed up version of the childhood favorite. This recipe is like a pizza and burger hybrid – it borrows the best traits from each to form a comforting, family-friendly meal. With a few basic ingredients and 20 minutes on the clock, you too can sit back and enjoy this delight. Look Open face pizza burgers How to make pizza burgers in just 20 minutes This kids’ dinner is made in three easy steps. Before you begin, place an oven rack about six inches below the broiler. You will not use the broiler until the end of cooking, but it is easier to do so before the oven heats up. The first step is to toast the broken English muffins on a tray in the oven. While they’re crisp, you’ll brown the ground beef on the stove and mix in a couple of spices and just enough marinara sauce to make it spicy. Spoon the meat with sauce over the toasted English muffins and sprinkle with grated mozzarella, then roast for a minute or so to melt the cheese. Eight open-sided pizza patties are cooked in a skillet. Credit: Kristin Teig; Food Style: Catrine Kelty Comments 1 rating Open face pizza burgers Yield Serves 4 Preparation time 5 minutes Cook time 15 minutes Ingredients 1 small yellow onion 4 english muffins 1 tablespoon olive oil 1 pound ground beef 2 teaspoons italian seasoning 1/2 teaspoon garlic powder 1 tsp kosher salt 1/4 teaspoon freshly ground black pepper 1 cup pizza or marinara sauce 1 cup shredded low moisture mozzarella cheese Developed by Chicory Instructions Place a rack 6 inches below broiler element and heat oven to 350ºF. Meanwhile, dice 1 small yellow onion. Divide 4 English muffins in half. Place cut side up on rimmed baking sheet. Toast in the oven until lightly golden, about 5 minutes. Set aside and set the oven to broil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add 1 pound of lean ground beef and 2 teaspoons of Italian seasoning, 1/2 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook, breaking the meat into smaller pieces with a wooden spoon, until browned, beginning to brown, and cooked through, 5 to 7 minutes. Add 1 cup of pizza or marinara sauce and cook until slightly thickened, about 3 minutes. Divide the mixture among the English muffins. Sprinkle with 1 cup of shredded mozzarella cheese. Grill until cheese is melted, 1 to 2 minutes.
This light, effervescent sprayer loaded with lemon, cucumber, and mint may look a bit like spa water, but I promise you it’s just the opposite. Sparkling wine sparkling and elderflower liqueur floral from St. Germain, it’s a summertime spritzer that’s elegant and beautiful enough for bridal showers, but also easy enough for a weekday happy hour. Here you have everything you need to know. Look The Perfect Spritzer Launcher What is a Spritzer pitcher? The original spritzer cocktail was only equal parts white wine and soda water, but its popularity as an aperitif (or pre-dinner drink) has taken off, especially with the Italian classic Aperol spritz. Instead of slightly bitter Aperol, I have substituted St. Germain elderflower liqueur. A pitcher spritzer is simply a large batch version of a single spritzer cocktail. It’s perfect for hosting because you don’t have to make individual drinks – just mix everything in the pitcher that you’re going to pour (and fill) and then chill out with your guests. Spritzer pitcher glasses on a bamboo tray Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell The Best 5-Ingredient Summer Spritzer With these five ingredients in hand, you can whip up a refreshing drink whenever you want. St. Germain: St. Germain is sweet and floral in a lovely but not cloying way. It’s a worthwhile investment for your bar cart, as it works well with both gin and vodka. It’s so popular now that you can even see it at Target if yours sells alcohol. Dry sparkling wine or prosecco. A bottle of sparkling wine or prosecco adds delicate bubbles and a crunchy flavor. Just make sure it’s chilled beforehand so the cocktail doesn’t get too thin once it’s poured over ice. Cucumber Slices – Cucumber slices are refreshing and beautiful, especially when shaved into long ribbons that are rolled around each individual glass. I like to use a vegetable peeler to make the ribbons, especially a Y-shaped one. Shave the cucumber until it reaches the center watery and smoother, then stop and start shaving again from the other side. Lemon: Adding a dash of lemon juice makes St. Germain taste especially delicious. You will also add lemon wedges to both the pitcher and the individual glasses. Fresh Mint: Finishing the spray with sprigs of fresh mint balances things out with herbal notes and adds a nice hint of green. Spritzer pitcher glasses on a bamboo tray Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell Serving your Spritzer pitcher Rather than adding ice directly to the pitcher, pour it into individual glasses so the base mix doesn’t get diluted. As for the pitcher itself, you’ll need a small one that holds about 1 1/2 quarts, but you can double or even triple the recipe if you have a larger pitcher or an especially thirsty crowd to serve. Let the summer dew begin! Product Image: Martha Stewart Collection Glass Jug Glass jug from the Martha Stewart collection $ 24 Macy’s Buy now Comments 0 Ratings Spritzer St. Germain pitcher Makes 6 servings, makes about 4 cups Preparation time 5 minutes Ingredients 1/2 medium english cucumber two medium lemons 1 bottle (750 ml) cold dry sparkling wine, such as prosecco 1 cup Elderflower liqueur St. Germain 4 small sprigs of fresh mint, plus more for garnish Ice Using a vegetable peeler, cut 1/2 medium English cucumber into about 18 wide, thin strips. Stop shaving when you get to the wateriest section in the middle, then continue shaving from the opposite side to get enough ribbons. Reserve enough ribbons to adorn each individual glass, then place the rest in a small pitcher that holds about 6 cups. Cut 1 medium lemon into thin slices. Reserve enough rounds to garnish each individual glass, then add the rest to the pitcher. Squeeze the remaining lemon until you get 1 ounce of juice (2 tablespoons). Add the lemon juice, 1 bottle of sparkling wine, and 1 cup of St. Germain to the pitcher. Knock 4 small sprigs of mint between your palms, add them to the jar, and stir to combine. To serve, press a reserved cucumber ribbon against the inside of an antique glass. Fill the glass with ice and top with a reserved lemon wedge. Pour in the spritzer and garnish each glass with a small sprig of mint.
A summer classic with a touch of royal food, BBQ Chicken with Naturally Sweetened Sauce is simple to make and a total crowd pleaser. My mom loves barbecue sauce. I like her, she really loves him. I mean, what is not loving? Sticky, sweet, smoky, spicy; It is the perfect combination of flavors. She makes almost everything you put taste better. Of course, there are many commercial brands of BBQ sauces on the market, and you will likely find at least a bottle or two in my mom’s fridge. However, the only problem with most commercial brands is that many contain high fructose corn syrup, often as the first ingredient, or some other form of processed sweetener. And preservatives. Not very well. However, don’t worry. Naturally Sweetened Homemade BBQ Sauce is very simple to make at home. And it tastes amazing. And it’s full of everything good and nothing processed. I love that! I developed this recipe to be super easy (because that’s how we like to roll around here), so you can make a batch to keep in your fridge and use to make this amazing chicken. This recipe makes enough to feed a crowd, so feel free to make half if you’re feeding fewer people. You can always make the full recipe for the sauce and freeze the leftovers to have on hand for when you feel like barbecue. It lasts about 5 days in the fridge or 3 months in the freezer. You can also use this sauce anywhere you would use a store bought version, so don’t save it just for this recipe. I know I will soon make a batch for my mom to replace some of those bottles in her fridge. Serve with any of her favorite BBQ side dishes (this creamy and crunchy cole slaw recipe is one of my options!) Now, let’s make some Grilled Chicken with Naturally Sweetened Sauce! PRESCRIPTION AND ADAPTATIONS FOR CHILDREN 1 | The recipe feeds a crowd. Feel free to cut the sauce and amount of chicken in half to feed four. Alternatively, make all the sauce and freeze half for next time. 2 | If you’re feeding a tough eater, just leave some plain chicken, sprinkled with a little kosher salt. Grill along with the other chicken, then serve the sauce on the side for dipping. THIS RECIPE IS. . . Naturally Gluten Free, Dairy Free, Nut Free, Naturally Sweetened and Paleo Friendly Image of Grilled Chicken with Naturally Sweetened Sauce No ratings yet Grilled Chicken with Naturally Sweetened Sauce Author Robyn Downs Performance 8 Print Pin Velocity A summer classic with a touch of royal food, Grilled Chicken with Naturally Sweetened Gravy is easy to make and a crowd pleaser. Ingredients 1 tablespoon of olive oil 2 medium garlic cloves, minced or finely grated 2 teaspoons onion powder 1 teaspoon smoked paprika ¼ plus ½ teaspoon kosher salt 1 15 oz can tomato sauce 4 tablespoons molasses 4 tablespoons of honey 4 tablespoons apple cider vinegar 5 pounds bone-in chicken pieces, such as legs and thighs Instructions In a medium saucepan, heat the olive oil over medium heat. Add garlic, onion powder, paprika, and ¼ teaspoon salt. Cook 1 minute, stirring constantly. Add tomato sauce, molasses, honey, apple cider vinegar, and ½ teaspoon salt, stirring to combine. Lower the heat and simmer for 5 minutes. Turn off the heat and let it cool completely. Pour half of the sauce into a zip-top bag or shallow baking dish. Add chicken, stirring or shaking to coat. Marinate, covered, in the refrigerator for 1-2 hours. Reserve the other half of the sauce for serving. When you’re ready to cook, heat a grill over medium heat. Shake off the extra sauce from the chicken and discard the remaining marinade. Place the chicken on the grill, skin side down, and cook for about 30 minutes, turning once or twice, until the chicken is cooked through and reaches an internal temperature of 165F. Keep an eye on the chicken as it can burn evenly. Brush with barbecue sauce as needed. Serve hot, with extra barbecue sauce on the side. Notes The recipe feeds a crowd. Feel free to cut the sauce and amount of chicken in half to feed four. Alternatively, make all the sauce and freeze half for next time. If you’re feeding a tough eater, just leave some plain chicken, sprinkled with a little kosher salt. Grill along with the other chicken, then serve the sauce over
Instant Pot Golden Glow Butternut Squash Soup is a super simple and easy fall recipe that is perfect for weeknight dinners. Naturally gluten-free, dairy-free, nut-free, paleo, and Whole30 friendly. Well hello autumn, good to see you! I must admit that I am a total fan of all things fall, from the crisp, crisp air to the color-changing leaves and all the amazing flavors of the season. Apple, pumpkin, pumpkin, I say come on! I’m also a huge fan of pumpkin soup, and although I make it often, I recently realized that I don’t have a proper recipe here on the blog. How the hell did that happen? I must say that this recipe is not only incredibly simple, but it is also really delicious and totally fits the needs of a cool fall night or a cold winter night. In an effort to speed up prep, this is a standard cut-and-drop situation, meaning you can probably have it in the pot and ready to go in a matter of minutes. Cook time is only 5 minutes, but keep in mind that cook time does not include the time it takes for the pressure cooker to press. Depending on the temperature of your ingredients, I have found that it takes about 15 minutes to press, so it will take about 20 minutes of total cooking time. Using an immersion blender makes mixing ultra simple here and ensures smooth results every time. Of course, you can also use a regular blender. Just be careful when transferring hot liquids. A quick note that the consistency of this soup is very traditional for a pumpkin soup. However, if you prefer something thicker, you can always add 1-2 peeled and chopped potatoes to the mix. Hope you do this soon. If so, be sure to share it on Instagram and tag me @realfoodwholelife so I can see it. Recipes and adaptations for children 1 | Soup not enough to fill your family? Top with cooked sausage (we like apple chicken) or smoked maple roasted chickpeas for a protein boost, and add some bread or a quesadilla on the side for dipping. 2 | This soup is frozen beautiful. Here are my simplified tips for freezing. 3 | Have fun with the ingredients for this one. I’ve provided a few options in the recipe, but feel free to use your taste and what you have on hand as a guide. This recipe is Gluten Free, Dairy Free, Egg Free, Mayonnaise Free, Nut Free, Grain Free, Soy Free, Paleo, Vegan, Vegetarian & Whole30 Pin the image below to save Instant Pot Butternut Squash Soup (Dairy Free, Whole30) on Pinterest for later! Image of Instant Pot Golden Glow Butternut Squash Soup 5 from 2 votes Instant pot golden glow pumpkin soup Author Robyn Downs Performance 4-6 Print Pin Velocity Instant Pot Golden Glow Butternut Squash Soup is a super simple and easy fall recipe that is perfect for weeknight dinners. Naturally gluten-free, dairy-free, nut-free, paleo, and Whole30 friendly. Team Instant pot Slow cooking pot Dutch oven Immersion blender Cutting board Chef’s knife Ingredients 1 medium yellow onion, chopped 2 cups carrot chopped 2 cups apple chopped like Honeycrisp 6 cups of butternut squash, minced 2 cloves of garlic 1 ½ teaspoon kosher salt 1 teaspoon turmeric ½ teaspoon ground cinnamon 1 quart chicken broth or vegetable broth 1 cup canned coconut milk To serve: roasted pumpkin seeds with fresh sage, freshly ground pepper, roasted chickpeas with smoked maple (optional) Instructions Add onion, carrot, apple, pumpkin, garlic, salt, turmeric, cinnamon, and broth to 6-quart pressure cooker. Secure the lid, select the manual setting and set it to high pressure for 5 minutes. When the pressure cooker timer ends, quickly release the pressure. Uncover and add the coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully place the soup in a blender and blend over high heat until smooth. Taste and add additional salt if desired. Serve with any toppings of your choice. Crockpot variation: Follow step 1, but use a 6-quart slow cooker. Cook on high for 3-4 hours or low for 4-6, or until all vegetables are tender. Continue with steps 4-5. Stove variation: Follow step 1, but use a large pot or Dutch oven. Cover, bring to a boil, then reduce to simmer. Cook until vegetables are tender, about 25 to 35 minutes. Continue with