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The title alone makes these GREAT. It was a year ago I was introduced to Williams-Sonoma catalog. It is full of delicious recipes, so it was time to whip out one of their recipes but put my little spin to it. There were no issues with the recipe, since I put my own spin to it. They may be a little more work into making them than your usual waffle recipe, but are totally worth it. Guys this is a must to surprise that special woman in your life!
Cinnamon Waffles with Caramelized Pears
Yield: 12 4-inch square waffles
For the caramelized Pears:
3 tbsp. unsalted butter
6 Djourn pears, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract
For the waffles:
3 eggs, separated
1 3/4 cups buttermilk
8 tbsp. melted butter
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
whipped cream, for serving
To make the caramelized pears, in a skillet over medium-high heat, melt 3 tablespoons butter. Add the pear slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove skillet from heat and stir in vanilla. Set aside.
To make the waffles, in a large bowl whisk together the egg yolks, buttermilk, melted butter, and vanilla. In a medium bowl, sift together the flour, baking powder, baking soda, sugar, cinnamon, nutmeg and salt. Whisk the flour mixture into the yolk mixture until smooth. In another clean bowl, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute. Gently fold 1 cup egg whites into batter; carefully fold in remaining egg whites.
Preheat waffle maker on medium-high. Pour 1/3 cup batter into each well of waffle maker; close the lid. Cook 5-6 minutes. Repeat with remaining batter. Serve waffles with caramelized pears and whipped cream.
Of course we couldn’t leave our gluten-free and diabetic foodies out. With 50 Simple Recipes Book you can whip-up all-natural, gluten-free, diabetic-safe, mouthwatering desserts like Chocolate Coconut Truffles, Cranberry Pecan Muffins, or Lemon Ricotta Souffles!!
Source: adapted from Williams-Sonoma Catalog, February 2009
For this recipe please email us at email@example.com. Remember to order any of our organic finishing sauces by clicking on the “Add to Cart” button and look out for our new recipe ebook coming soon!
Do you have all the early signs of a cold / flu coming on- achy, runny nose, sore throat, and cough? Well it’s the “Time of the season”, we’re not talking about The Zombies, even though we think it’s a beautiful song. Be preventative and make yourself some chicken soup for the soul!! For this recipe please email us at firstname.lastname@example.org. Remember to order any of our organic finishing sauces by clicking on the “Add to Cart” button and look out for our new recipe ebook coming soon!
Sunny side up? Scrambled? Hard boiled? Yeah right, this dish comes free-range and vegetarian roasted casseroled!! For this recipe please email us at email@example.com. Remember to order any of our organic finishing sauces and look forward to our new recipe ebook coming soon!
Good day to you all!! Foodie Roo here to share another great recipe with you. This time last year my friend Jen took me on a trip to visit her friends Andre and Carol who live in Huntington Beach, California. That was my first time EVER traveling to the west coast. And just to add that was the best trip I EVER had experiencing great food, local artist and their artwork, the beach, and lots of bicycle riders!!
The culture and way of life there was very laid back. So much laid back that Jen and I were spoiled rotten and didn’t want to come back home. While there we experienced some great home cooking by Andre, Carol’s husband. This guy is not only a great family man that I look up to but also an amazing chef!! Now that I look back on it I never saw him break a sweat while cooking. Oh yeah that’s right the temperature there was a cool 68-72 degrees our whole trip!!! And how can I forget Carol……ahhhhhh Carol. Always with a smile and always putting others before her. She took us down memory lane and painted pictures that made me feel as if I was living there in that moment. Their energy, beautiful smile, and spirit made me feel right at home.
That’s why today’s recipe is dedicated to Andre and Carol. I am going to replicate the Lemon-Thyme Roasted Chicken with Grilled Zucchini, Peppers, and Eggplant we had the honor of sampling from Andre the first day we got there. Thank you again Andre and Carol for the great hospitality!!! You guys are amazing and can’t wait to see you soon!!
Ingredients (all organic)
1 Italian eggplant, sliced into 1/2-inch planks
2 medium zucchini, sliced into 1/2-inch planks
1/4 cup extra-virgin olive oil
2 sprigs fresh thyme
2 cloves garlic, peeled and grated
Kosher salt and freshly ground black pepper
2/3 cup fresh lemon juice
2 sprigs thyme, finely chopped
Kosher salt and freshly ground black pepper
4. While grill is still hot, place vegetables on grill in a single layer. Cook vegetables on each side for about 2 minutes until well marked. Arrange grilled vegetables on a large platter slightly overlapping one another and serve with chicken.
For this recipe please email us firstname.lastname@example.org. Remember why worry about burning the kitchen down or sauce stains on your ceiling, you can order any of our organic finishing sauces right here on this website.
Snapper fish – clean and scale
½ Green Pepper
1 Onion- dice
1 Tomato- chopped
1 head of Cilantro- mince
1 bush of collard greens- wash and chopped
1 whole scotch Bonnet pepper- slice
½ Table spoon of black pepper
½ Table spoon of seas salt
½ Table spoon of cayenne
½ Table spoon of Paprika
½ Table spoon of Garlic Powder
1. Clean Snapper with lime juice and water.
2. In a bowl, add pepper, onion, tomato, cilantro, collard greens and scotch bonnet. Then season with dry rub. Allow mixture to marinate while you prepare your side dish.
3. Preheat oven to 350 degree F. Bake Fish for 30-40 minutes depend on the size of the fish.
4. Server best with stem seasonal vegetable or side of choice
This past weekend was one of our favorite friend’s birthday, Janah Adickman, and we wanted to feature one of her many amazing dishes. We want to wish you a Happy Birthday Janah and now please take it away.
I decided that I haven’t been showing my grill pan much love lately. Since I’m an equal opportunity chef, I decided that I better put my favorite pan to use. I’ve been wanting to make grilled pizza, since time began I think, so last night I got to grillin’ and banged out a delish bruschetta grilled pizza!
What You Need:
1 Prepared Pizza Dough (homemade or store bought)
Cornmeal (for dusting)
1/2 Cup Sundried Tomatoes (julienned)
2 Small Heirloom Tomatoes (seeded and chopped)
3 Roma Tomatoes (seeded and chopped)
1 Cup Shredded Mozzarella Cheese
1/2 Cup Fresh Basil (chiffonade)
Balsamic Vinegar (to taste)
2 Large Cloves Garlic (rough chop)
2 Scallions (fine chop)
1. Heat greased grill pan on medium/high heat. Roll out your pizza dough to your desired thickness. Dust some cornmeal under the dough and press down so the cornmeal sticks to the bottom of the pizza. Then, place the dough onto the hot pan. Allow the dough to cook on both sides until its crisp and shows beautiful grill marks. Remove the grilled pizzas and set aside.
2. Meanwhile, toss the tomatoes, basil, garlic, scallions, 1/2 mozzarella cheese and balsamic vinegar in a medium bowl. Allow the mixture to marinate while you cook your doughs.
3. Then, take the pizza doughs and top them with the bruschetta mixture. Turn the heat on your stove down to medium and place the pizza back on. Allow the dough to cook until the cheese begins to melt (you may need to cove the pan with a lid to melt the cheese. If you like, add some fresh arugala to the pizzas while they are heating.
Slice it up and serve!
This is foodie Nelson with this week’s recipe of the week; spicy, caliente, hot, fire, whatever you want to call them, don’t call them boring. Everyone knows us for the perfect marinade/sauce, but in 2010 we are dropping our new line, “Dried Seasoning.” For those who don’t know what dried seasoning is here it goes: after you clean and wash your meat/poultry, you begin the process of seasoning it to be cooked; this is where a lot of people run into trouble.
Trouble! Foodie Nelson, what do you mean? Well some people are heavy handed, so they tend to over season the meat: making it too salty or too spicy without any flavor. Then there are those who just are afraid of the meat; they are afraid to add spices and salts, so they never add the right amount of spice to enhance their food.
Foodie Nelson, cooking sound sooo hard! No, it isn’t at the BYU (Back Yard University). We make it easy on all our” foodie cadets” by providing him/her with our pre-package organic Dried Seasoning. Every spice is hand picked by the 3 founders of Be Organic and is measured to perfection to keep our clients best interest at heart. So now that you know what “Dry Seasoning” is, on to our menu for the week: our Jamaican Cayenne/Scotch Bonnet Pepper chicken wings.
Ingredients as follow:
1 table spoon of Cayenne pepper
1 table spoon of chill pepper
1 whole scotch bonnet pepper ‘seed or add for the spicy’
½ table spoon of sea salt
½ table spoon of black pepper
2 clove of garlic Pinch of season salt
½ table spoon of paprika
1 table spoon of honey
1. Pre-heat oven 350 degrees
2. 5lb of organic chicken wings. Wash and clean chicken thoroughly with organic lime juice or vinegar
3. Make sure chicken is damp when applying seasoning 1 oz. of Be Organic Dried Season
4. Rub each wing until fully coated. Place coated wings in oven safe pan.
5. Place in oven rotate wings to make sure they don’t stick to pan or burn after 15 minutes.
6. Serve with mashpotatoes or favorite vegetables