spiced apple cider punch.

Easy to make. Delicious to drink.

4 packages (.75 oz each package) spiced apple cider drink mix

3 cups orange juice

48 oz ginger ale

cinnamon sticks for garnish

In a pitcher or punch bowl, mix together all ingredients. Stir to completely combine spiced apple cider mix with orange juice and ginger ale. Garnish with cinnamon sticks.

xx.

val

mint mousse.

Nana's mint mousse- yum yum! This is a Boyle holiday favorite!

22 oreos

1 c. condensed milk

1 bag large marshmallows (32 marshmallows)

1/2 t. peppermint extract

12 drops green food coloring

1 pt. heavy whipping cream

Grind up 22 oreos in a food processor. Sprinkle 3/4 of the ground oreos into the bottom of a 13 by 9 pan to make an oreo crust.

Melt one cup condensed milk and 32 large marshmallows over medium heat. Stir often to keep from burning at the bottom. Add 1/2 teaspoon peppermint extract and 12 drops of green food coloring. Pull off heat.

Beat one pint of heavy whipping cream until it is light and fluffy. Fold into the marshmallow mixture. When completely folded in, pour over oreo crust. Sprinkle the remaining ground oreos over the top. Chill mint mousse in the refrigerator for several hours before serving.

xx.

val

christmas pretzels.

These Christmas pretzels are a terrific blend of salty and sweet! They are quick and easy to make, which is a great bonus at holiday time.

Pretzels, small size

Hershey's kisses, I used the dark chocolate kisses (yum!)

Peanut Butter M&M's

Preheat your oven to 350 degrees. On a cookie sheet, spread out pretzels. Top each pretzel with a Hershey's kiss. Bake for 2 minutes. Pull your chocolate pretzels out of the oven and push a peanut butter m&m into the center of each hershey's kiss. Let the christmas pretzels cool on the cookie sheet (or carefully move each one to a plate or parchment paper to cool). Once the chocolate kisses have harden again, you can move the christmas pretzels to a Ziploc baggie or air tight container for storage.

xx.

val

mint brownies.

There are a ton of ways to make mint brownies. Use the same technique from the caramel brownies- switch out the caramel and switch in a mint flavored chocolate. Try any of these mint chocolate favorites- peppermint patties (shown here), Andes mints, Ghirardelli mint chocolate bar.

Melt 6 oz (or less for a less minty flavor) mint chocolate over low heat with 1/3 c. evaporated milk (or regular milk). Spoon melted mint chocolate over the 6 minute cooked brownies. Cover with remaining 1/3 brownie batter and finish baking.

If you want to skip melting the chocolate, I stuck these peppermint patties straight into the unbaked brownie batter. I made sure every square got a patty. Then baked them at 350 degrees for 30 minutes.

Another great way to add mint goodness to your brownies is to frost them!

Mint frosting:

1/2 c. powdered sugar

2 T butter, softened

1 T milk

1/2 t. vanilla extract

1 t. mint extract

1- 2 drops green food coloring

Blend together until smooth. If it is too thick, add another tablespoon of milk. If it is too thin, add more powdered sugar. If you want a more minty flavor, add 1/2 teaspoon mint extract at a time.

However you decide to make mint brownies, I'm sure you will enjoy!

xx.

val

caramel brownies.

These ooey gooey treats are great year around, but for some reason I just love caramel goodies when the weather gets chilly. Tomorrow I'll post how to make yummy mint brownies with the same technique used here.

You will need:

- brownie box mix OR a recipe for homemade brownies (see below)

- 12-14 oz bag caramel candies OR a recipe for homemade caramel candies (Here is a recipe I found for homemade candies that looks wonderful and easy: http://allrecipes.com/recipe/caramels/detail.aspx)

- 1/3 c. evaporated milk

Unwrap caramels from their wrappers and melt over low heat with 1/3 c. evaporated milk. Whisk frequently. Make brownie mix according to package instructions or make homemade brownies.

Homemade Brownies-

4 squares unsweetened chocolate

3/4 c. (1 stick plus 1/2 stick) butter, at room temperature

2 c. sugar

3 eggs, at room temperature

1 t. vanilla extract

7/8 c. whole wheat flour (or 1 c. all purpose flour)

Preheat oven to 350. Grease a 13 by 9 oven safe dish. Over low heat melt chocolate and butter together. Stir frequently. Add sugar. When blended, take off heat. Whisk in eggs and vanilla. Stir in flour.

When all ingredients are well blended, pour 2/3 of the batter into greased 13 by 9 dish. Bake at 350 degrees for 6 to 8 minutes. Remove pan from oven and spoon melted caramels over brownie mixture. Cover with remaining brownie mixture. Finish baking at 350 degrees for 20 to 25 minutes.

xx.

val

pumpkin bread with craisins and walnuts.

If you like Craisins, they're a must in this recipe!

1 1/2 c. whole wheat flour, fluff flour before measuring

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. ginger

1/4 t. nutmeg

1/2 c. butter, at room temperature

1 c. organic sugar (suggested: Wholesome Sweetners)

2 eggs, at room temperature

1 t. pure vanilla extract

1 c. canned pumpkin

1/2 c. walnuts, chopped, optional

1/2 c. craisins, optional

Preheat oven to 350 degrees. In a medium sized bowl, sift together whole wheat flour, baking soda, salt, cinnamon, ginger and nutmeg. In another bowl, cream together butter and sugar. Beat in eggs and vanilla. Beat in canned pumpkin. Add dry ingredients to wet ingredients in 2 or 3 shifts while beating ingredients together. When batter is fully combined, stir in chopped walnuts and craisins. Pour batter into greased loaf pan. Bake for 50 to 60 minutes.

xx.

val

pumpkin cookies with brown butter icing.

Normally I like to come up with my own recipes, but I got the recipe for these delicious treats from the ultimate expert in tasty cookies, Martha Stewart. They are soft, moist and amazing.

Cookies:

2 3/4 c. all purpose flour (I use whole wheat flour)

1 t. baking powder

1 t. baking soda

1 1/4 t. coarse salt

1 1/2 t. ground cinnamon

1 1/4 t. ground ginger

3/4 t. ground nutmeg

3/4 c. (1 1/2 sticks) unsalted butter, softened

2 1/4 c. packed light brown sugar

2 large eggs

1 1/2 c. (14 oz) canned solid-pack pumpkin

3/4 c. evaporated milk

1 t. pure vanilla extract

Icing: (I normally cut this recipe in half.)

4 c. confectioners' sugar, sifted

10 T (1 1/4 sticks) unsalted butter

1/4 c. plus 1 T evaporated milk

2 t. pure vanilla extract

Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl; set aside. Mix together butter and brown sugar on medium speed until pale and fluffly, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2" plain tip (such as Ateco #806). Pipe 1 1/2 inch rounds onto parchment- lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks; let cool completely.

For the icing, put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bites from sides and bottom of the pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days (if they last that long).

xx.

val

slow cooker turkey chili.

So easy. So yummy.

1.25 lbs ground turkey (Suggested: Jennie O)

1/2 green bell pepper, washed and chopped

1/2 onion, chopped

1 can kidney beans

1 can pinto beans

1 can tomato sauce

1 can rotel

2 T cumin

1 t. chili powder

1/2 t. cayenne red pepper

In a large skillet over medium heat, cook defrosted ground turkey in a tablespoon of olive oil until turkey is brown. Add the cooked turkey to your slow cooker. In the same skillet, saute chopped green pepper and onion for 5 to 6 minutes. Add to the slow cooker. Turn your slow cooker to low and add kidney beans, tomato sauce, rotel and spices. Stir to combine. Let sit with lid on for 6 to 8 hours. 6 to 8 hours allows time for all the flavors to blend. Serve with shredded cheddar, sour cream, chopped green onion, etc.

Note: this would be great with a can of corn, black beans, chopped tomatoes instead of rotel for less of a kick, or a few splashes of tabasco for more of a kick, etc.

xx.

val

swiss bacon dip.

This is a great dip for a football game.  There are a lot of different recipes for swiss bacon dip, but this combination is my favorite!

1 (8 oz) package cream cheese

1/2 c. mayo

4 oz Swiss, shredded

2 oz Parmesan, shredded

2 stalks green onions, sliced, reserve a few for garnish

8 slices bacon, cooked and crumbled

Combine all ingredients in a bowl.  Mix together until the cream cheese is completely incorporated with the other ingredients.  Bake in a shallow dish at 350 degrees for 15 minutes.  Garnish with reserved green onions.  Serve with crackers, tortilla chips, pita chips, warm french bread cubes, etc.

xx.

val

bacon cheese spread in bread bowl.

With the ongoing football party/over-indulgent snacks, we're sure you will love this one. It is always a crowd pleaser! Oops forgot to take a picture.. it was gone too fast!


Recipe:
1 loaf round bread (sourdough, rye, etc.)
1 loaf bread for cutting up
12 sliced crumbled bacon
8 oz. colby/jack cheese, shredded
1 cup grated Parmesan cheese
1/2 to 1 cup minced onion
1 cup mayonnaise

-Cut center of round bread, leaving 1 inch think shell. Save top for cutting into pieces.
-Mix remaining ingredients in bowl. Spoon into shell
-Place on cookie sheet or baking stone
-Bake at 350 degrees for 45 minutes
-Serve with bread and crackers


emily.

buffalo chicken dip.

I got this recipe from my sister-in-law Shelly, not sure where it originated from before that. It's better than the picture makes it look!

Recipe:
2 8-oz. boxes cream cheese (1/3 less fat is fine)
1 1/2 cups Frank's Hot Sauce (adjust for desired heat)
4 cups cooked chopped chicken
4 cups shredded cheddar cheese

Mix cream cheese and hot sauce with mixer until well blended. Stir in chicken and cheese. Spread into 13x9 pan, cook at 350 degrees until heated through.

Serve with tortilla chips and a side dish of blue cheese dressing or ranch is great to offset the hotness.

It's easy to halve for a smaller crowd: cook in a 8x8 pan.


emily.

football game recipes!

Stay tuned this week for some gathering around the tv football game recipes.. since football games are all about the food, right?! For our faithful followers: sorry the posts have been slow coming, but check back soon!

a1 patty melt.

Stephie and I are obsessed with A1!  We also love burgers.  Last week we put the two together.  This recipe make 4 patty melts.

1. 25 ground beef or ground turkey

1/2 c. A1 sauce

1 t. salt

1/2 t. onion powder

1/2 t. garlic powder

1/2 t. pepper

1/4 t. oregano

French bread, 8 slices

butter

swiss cheese, 4 slices

onions, chopped and sauteed 

In a bowl, combine defrosted beef or turkey, a1, salt, onion powder, garlic powder, pepper and oregano.  Score into 4 sections.  Make four 1" thick patties.  

You can cook your patties on the grill, under the broiler or on the stove top.  We used the broiler.  Preheat your broiler option on your oven.  Move an oven rack to the highest possible position.  Place four patties on broiler pan.  If you don't have a broiling pan, use a cookie sheet with a cookie cooling rack on it.  This way the grease will still drain off the patties as they cook.  Broil patties for 4 minutes on each side. 

While patties are broiling, saute chopped onions over medium heat in a little bit of olive oil or butter.  Saute onions until they are translucent.  I used whole wheat french bread, but hamburger buns, regular bread or sourdough bread would be good, too.  Lightly butter one side of 8 slices of the bread of your choice.  In the same pan you sauteed the onions, toast the bread, butter side down.  Top 4 slices of bread with swiss cheese and let the cheese get melty.

Assemble your patty melt- toasted bread, cooked patty, sauteed onions and toasted bread with swiss cheese.  Top with more a1, if desired.

xx.

val  

dump cake.

This dessert is the easiest thing to make and very tasty.

1 can crushed pineapple

1 can pie filling (cherry, blueberry, apple)

1 box cake mix (white or yellow)

1 stick butter, cubed

Preheat oven to 350 degrees.  Dump 1 can crushed pineapple, 1 can pie filling (flavor of your choice) and one cake mix into a 13 by 9 pan.  Top with cubed butter.  Bake for one hour.  Serve warm with vanilla ice cream, if desired.

xx.

val

easy garlic-cheese biscuits.

This recipe is straight out of my Betty Crocker Cookbook. These really are easy and very similar to the biscuits they serve at Red Lobster.

2 cups Original Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (I prefer sharp)
1/4 cup butter, melted
1/4 tsp. garlic powder

1. Heat oven to 450 degrees.
2. Mix Bisquick, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by 10 to 12 spoonfuls about 2 inches apart onto ungreased cookie sheet.
3.Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.


emily.

spinach salad with sweet vinaigrette dressing.

1 lb spinach, washed

4 slices bacon, cooked and crumbled

3 eggs, hard boiled and chopped

1 recipe for sweet vinaigrette dressing

Wash 1 lb of fresh spinach.  Cook 4 slices of bacon.  Crumble bacon once cool.  Hard boil three eggs.  Chop into bite sized pieces or slices.  Toss spinach, crumbled bacon and chopped egg together.  Dress the salad with sweet vinaigrette dressing right before serving so that the spinach doesn't wilt.  Salt and pepper if desired.  

Stephie's stove top bacon cooking tips: (Since I always burn bacon, Stephie is earning her keep by cooking it for me.  Here are her suggestions for great stove top bacon.)

1. Don't overcrowd the pan.

2. Cook on med- low heat.  

3. Flip the bacon only once.

4. If cooking a large quantity of bacon, drain grease as needed.  Bacon won't get crispy if you cook it in too much grease.

How to hard boil eggs: Place eggs in a saucepan in a single layer.  Pour cold water over the eggs - just enough water to barely cover them.  Place on high heat until water is boiling.  Once water is boiling, remove from heat and cover.  Let eggs stand in hot water for 15 minutes.  Drain hot water from eggs.  Cool eggs by running cold water over them.  Once eggs are cool, remove the shells from eggs. 

Sweet Vinaigrette Dressing:

1/4 c. canola oil

1/4 c. white vinegar

1/4 c. brown sugar

1 t. worcestershire sauce

1/2 t. salt

Place all dressing ingredients in a bowl.  Whisk to combine.  

xx.

val

It's VAL's birthday!

Happy birthday DIVA VAL! Love you!

em.

chocolate candies.

These homemade chocolate candies were the favors for Anna's baby shower.  They got a little melty in the Arizona heat, but they were delicious!  There are three types: Top left- coconut; top right- maple with walnuts; bottom - cherry.  Each flavor was a batch that made around 30 chocolates.  

For one batch you will need:

8 oz Bittersweet chocolate (Suggested: Ghirardelli baking bar)

2/3 cup heavy cream (up to 1 c. heavy cream)

3 T butter

1 t. vanilla extract

Add to each batch one or two of these things:

1 t. coconut extract

1 t. peppermint extract

1 t. almond extract

1 t. maple extract

chopped walnuts

chopped almonds

chopped pecans

4 oz cherry flavored baking morsels

4 oz peppermint flavored baking morsels

4 oz peanut butter chips

4 oz toffee chips

4 oz butterscotch chips

2- 3 oz amaretto

2- 3 oz baileys

2-3 oz kahlua

If desired, roll chocolates in: toasted nuts, cocoa powder, toasted coconut

Chop chocolate into small pieces.  Place in a mixing bowl.  If you want to add baking morsels or flavored chips to your chocolate truffle, place them in the mixing bowl with the chopped chocolate.  Over low heat, melt 3 T butter.  Add melted butter to your chopped chocolate.  In the same saucepan, heat heavy cream until the cream is just about to boil.  Pour over chopped chocolate.  Wait a minute, then carefully stir together chocolate, butter and cream.  Add vanilla extract and other extracts, if desired.  If adding liqueur, do so at this time.  Stir to combine until chocolate pieces and chips are all melted and mixture is smooth.  If adding nuts to your chocolates, stir in once all the chocolate is melted.  Let cool a few minutes.  (If all the chocolate won't melt after stirring for a few minutes, heat 1/3 c. more heavy cream until it is just about to boil.  Pour over the chocolate mixture and stir to combine.)  

If making square chocolate candies, pour chocolate mixture into a 13 by 9 pan, cover with foil, and refrigerate for one hour.  If the chocolate is hard enough after a hour, cut into small squares.  Place chocolate squares in a parchment lined dish and refrigerate until just before eating.  If making round chocolates, place mixing bowl into the fridge for one hour.  If chocolate is hard enough after a hour, using a ice cream scoop, scoop out truffles into a parchment lined dish.  If you want to roll your chocolates in nuts, cocoa powder or coconut, do so at this time.  Refrigerate until just before eating.  

Bring chocolate candies to room temperature before eating.  Enjoy!

xx.

val

fruit pastry.

1 sheet puff pastry (Suggested: Pepperidge Farm), cooked according to package directions

1/2 c. vanilla yogurt

1/2 c. ricotta cheese 

4 oz cream cheese 

1/4 c. honey 

zest of one lemon

juice of one lemon

1 t. vanilla extract

fruit (I used raspberries, blueberries and strawberries)

dark chocolate, optional

Cook one sheet of puff pastry according to package directions.  Let cool for a few minutes.  Very careful cut through the puff pastry with a bread knife.  

In a bowl, combine vanilla yogurt, ricotta cheese, cream cheese, honey, lemon zest and juice and vanilla extract.  Beat together.  For more sweetness, add more honey.

Wash and chop fruit of your choice. 

Assemble:  Bottom layer puff pastry, layer of cream mixture, layer of fruit, top layer puff pastry.  Cut into squares and serve.  Drizzle with melted dark chocolate, if desired.

Melt a few ounces dark chocolate over low heat in a small saucepan.  Use a fork to drizzle chocolate over fruit pastry.

xx.

val 

blt with egg.

In my home growing up, we ate this sandwich at least once a week for every summer I can remember.  Fresh tomatoes from the garden, crispy bacon and fried egg - it is such a good combination!  If you have never made a blt with egg, you gotta try it! 

Makes 4 sandwiches.

8 pieces toasted bread (i used sourdough this time, but love it on potato bread and whole wheat, too)

8 strips of bacon*

4 - 8 pieces lettuce (romaine, iceberg, butter lettuce or whatever you like)

8 slices of tomato (fresh from your garden or on the vine)

4 eggs, fried over easy

4 slices cheese, optional (cheddar, american or whatever you like)

mayo

salt and pepper

*I'm terrible at frying bacon.  I always burn it.  So I have begun to cook bacon in the oven.  Preheat your oven to 350.  On a cookie sheet place a cookie cooling rack.  Place defrosted strips of bacon on the cooling rack.  8 strips should fit if you put them close together.  Be carefully not to overlap the bacon though.  They need to cook for 20 minutes in the oven, flip the strips after 10 minutes.  After 20 minutes at 350 degrees, preheat the broiler and adjust the oven rack to the highest position.  The bacon goes under the broiler for 1 to 2 minutes.  This makes the bacon a little crispy.  The nicest thing about cooking bacon on a cooling rack is that the grease drains off the bacon and into the bottom of cookie sheet.  

Fry (or oven bake) 8 pieces of bacon.  Remove the grease from the pan.  If you wish to fry your eggs in the bacon grease, leave about 1 tablespoon.  Fry 4 eggs over easy.  If you oven baked your bacon or don't wish to cook your eggs in bacon grease, you will need to add a little cooking spray or olive oil to your frying pan to get started.  Fry eggs over medium heat.  Crack 2 eggs into the pan on opposite sides.  Salt and pepper the egg.  Cook until the white appears solid- 3 to 4 minutes.  Carefully flip the eggs so that the yolk does not break.  Cook for another minute or two.  Choose your cheese, optional.  If you want your cheese a little melty, put a slice of cheese on each egg in the last minute of the cooking time.  After removing the egg from the pan, while you are assembling your other ingredients, cover the eggs topped with cheese with foil.  If you want egg on your sandwich, but hate the idea of runny egg yolk, then completely fry your egg until the yolk is cooked through.  Get your other ingredients ready - toast bread of your choice.  Wash 4 to 8 pieces lettuce of your choice. Wash and slice the tomatoes.  You'll need your mayo and a knife for spreading.

Assemble your sandwich:  Spread mayo on four slices of toasted bread.  You can salt and pepper the mayo if you forgot to salt and pepper the egg or if you just like a lot of salt and pepper.  Add two slices of tomato to each slice of bread with mayo on it.  To each sandwich, add two strips of bacon- you can break each strip so that it fits on the sandwich nicely.  Carefully add the fried egg over easy on top of the bacon.  Add the lettuce pieces.  Top with other slice of toasted bread.  With a knife cut right through the middle of your blt with egg and possibly cheese and enjoy!

xx.

val

roasted garlic and lemon broccoli.

2 lbs. broccoli, washed and chopped

1/3 c. olive oil

2 cloves garlic, minced

1 lemon, juiced

salt and pepper

Preheat your oven to broil.  Adjust your oven rack to the highest shelf.  In a plastic bag (Ziploc), combine washed and chopped broccoli, olive oil, minced garlic and juice from one lemon.  Shake the bag until all the broccoli is covered with the olive oil mixture.  Pour broccoli out into a cookie sheet.  Sprinkle broccoli with sea salt and fresh ground pepper.  Place under broiler for 4 minutes.  Turn broccoli over and broil for another 4 minutes.  

xx.

val  

cilantro lime salmon.

My favorite way to eat salmon. Cilantro and lime- what could be better than that?! This recipe serves 4. You want to use 6 to 8 oz (or 1/2 lb) of salmon per person. Why wild salmon? Salmon contains omega- 3 fats which boost brain development, fend off depression and are strongly anti-inflammatory. Wild salmon is lower in mercury and higher in omega-3's than farm raised salmon. Moreover, farm raised can have up to 10 times more toxins than wild salmon.

4 wild salmon fillets (about 2 lbs)

1/3 c. olive oil

2- 3 T fresh cilantro, chopped

juice of 2 limes

2 cloves of garlic, minced

salt and pepper

extra fresh chopped cilantro, for garnish

extra lime slices, for garnish

Remove the pins from the wild salmon. Skin side down, flesh side up place the salmon over the side of a bowl. This will cause the salmon to bend at the middle and the pins should stick out. You can easily (but carefully) remove them with your hands. When you are finished removing the pins, salt and pepper the salmon's flesh.

In a 13 by 9 pan, combine olive oil, chopped cilantro, juice of two limes and 2 cloves of minced garlic. Place salmon in the pan flesh side down, skin side up. Cover with plastic wrap and refrigerate for 30 minutes.

If you are going to grill your salmon, clean your grill grate and spray with cooking spray before lighting. Or use paper towels and a couple tablespoons of oil and rub down the grill grates. If you desire, wrap your salmon in aluminion foil. The cooking time will be longer, but you will not have any problems with the salmon sticking to the grill. Turn your grill on and let it heat up to medium high heat. Heat fillets for 4 to 5 minutes on each side. If in aluminion, heat for about 7 to 8 minutes on each side.

If you are going to cook your salmon indoors, preheat your broiler. Arrange an oven rack to the highest possible option. Spray your broiling pan with cooking spray. When your broiler is preheated, place your fillets on the broiling pan skin side down, flesh side up. Broil for 4 to 5 minutes (depending on the thickness of your fillets). Flip your fillets to flesh side down. The skin should easily peel off. Broil for another 3 to 4 minutes.

When finished cooking, place salmon on a platter skin side down or remove skin at this time, if desired. Top with fresh chopped cilantro and garnish with lime slices.

xx.

val

lasagna.

When I made this lasagna last week for dinner, Kt was very impressed.  He said that he really could taste the fresh ingredients.  That is quite the observation from him :)  But truly the homemade sauce, fresh herbs and fresh cheese make this a very tasty little dish.

 

12 lasagna noodles, whole wheat

1 lb ground turkey (Suggested: Jennie O)

5 to 6 T olive oil

2, 15 oz cans tomato sauce 

1 carrot, chopped fine

1 stalk celery, chopped fine

1/2 small onion, chopped fine

1/2 green pepper, chopped fine

2 cloves garlic, minced

3 tomatoes, chopped (fresh from your garden or on the vine)

3 T fresh parsley, chopped (or 1 T dried)

3 T fresh oregano, chopped (or 1 T dried)

3 T fresh basil, chopped (or 1 T dried)

1/2 t. dried rosemary 

1/2 t. dried marjoram

1/2 t. pepper

16 oz ricotta cheese

5 oz block of fresh Parmesan, grated

2 eggs

12 oz fresh Mozzarella, sliced thin

fresh basil, chopped, for garnish

In a skillet, saute carrots, celery, onion and green pepper in a few tablespoons of olive oil.  In a large saucepan, over medium heat, combine two 15 oz cans of tomato sauce, sauteed veggies, minced garlic, chopped tomatoes, fresh herbs, dried herbs and pepper.  When sauce begins to bubble, reduce heat to low and let simmer while you prepare the other ingredients. 

In the same skillet you sauteed veggies, add a few more tablespoons olive oil and cook ground turkey over medium heat until browned.  Drain grease into paper towels.  Boil water in a large, deep saucepan.  Cook lasagna noodles according to package directions.  Drain.  Lay out flat so they don't stick together.  In a bowl, combine 16 oz of ricotta cheese,  5 oz of grated Parmesan and two eggs.  

Assemble your lasagna- Preheat oven to 350 degrees.  Ladle enough tomato sauce into a 13 by 9 pan to cover the bottom.  Reserve one cup tomato sauce for the top.  Add ground turkey to the rest of your tomato sauce (except for the cup you have reserved).  Add four lasagna noodles to your 13 by 9 pan with the tomato sauce.  Spread ricotta/ Parmesan cheese mixture over the noodles.  Place four more lasagna noodles on top of the cheese layer.  Pour meat sauce over the noodles.  Place down one last layer of four noodles.  Ladle reserved one cup tomato sauce over noodles.  Slice fresh mozzarella and place down over the top.  Bake for 50 minutes.  Let rest for 10 minutes.  Chop fresh basil and sprinkle on top for garnish, if desired.  

dreamsicle.

Makes 2 drinks.

6 oz vanilla yogurt

1/2 c. orange juice

1/2 c. sprite (or 7 up, club soda, etc.)

1/2 c. pineapple, chopped

3 to 4 oz passion fruit rum or vodka, optional

ice

pineapple slices, for garnish

Combine first four ingredients in the blender or magic bullet.  Pulse until smooth.  Add alcohol, if desired.  Serve over ice right away or refrigerate over ice until chilled and then strain into martini glasses.  Garnish with pineapple slices.

xx.

val

greek pasta salad.

8 oz whole wheat pasta (I used Farfalle)

1/2 c. sun dried tomatoes, chopped

1/2 c. olives, chopped (suggested: Kalmatta)

1/2 c. artichokes hearts, chopped

1/4 c. capers

3 to 4 oz feta

1/4 c. olive oil

1 clove garlic, minced

2 T red wine vinegar

1/2 t. oregano

1/2 t. basil

salt and pepper, to taste

fresh chopped parsley, optional garnish

Cook pasta according to package directions.  Drain.  Chop sun dried tomatoes, olives and artichoke hearts.  To the drained pasta, add chopped veggies, capers and feta. 

In a bowl, combine olive oil, minced garlic, red wine vinegar, oregano and basil.  Toss pasta, veggies and feta in olive oil/ vinegar mix.  Add salt and pepper to taste.  Top with fresh chopped parsley, if desired.  Refrigerate pasta for a few hours to let flavors meld together.

xx.

val

caesar salad with homemade croutons.

Serves 4 large salads or 8 side salads.

8 c. Romaine lettuce, washed and chopped

1/2 c. Parmesan cheese, shaved or grated

1 c. homemade croutons*

1/2 c. sun dried tomatoes, optional

anchovy fillets, optional

1/2 Recipe for Caesar Dressing

fresh ground black pepper

Wash and chop Romaine lettuce to the size of your liking.  Shave Parmesan cheese with a peeler or grate with a box grater.  A magic bullet can turn a small piece from a block of Parmesan into fine crumbs in ten seconds.  Chop sun dried tomatoes and/or anchovy fillets.  

*To make homemade croutons, preheat oven to 350 degrees.  Cut the crust off of bread of your choice.  French bread works well, but I have also made them with regular sandwich bread and they are still yummy.  Cut bread into small cubes.  For these recipe you will need one cup of cubed bread.  In a baggie (Ziploc), combine 1/4 c. olive oil, 1 t. oregano, 1/2 t. rosemary, 1/2 t. salt and 1/4 t. pepper.  Place the one cup cubed bread in the baggie with the oil and spice mixture.  Shake bag to cover all pieces of bread with olive oil and spices.  Pour out onto cookie sheet.  Bake croutons for 8 to 10 minutes.  

Assemble salads- lettuce, cheese, croutons, sun dried tomatoes and anchovy fillets.  Sprinkle with fresh ground black pepper.  Drizzle with caesar dressing.

xx.

val

caesar dressing.

1 c. mayo

1/2 c. Parmesan cheese

3 to 6 T milk

1 clove garlic, minced (more or less based on your taste)

1 T Dijon mustard

1 T vinegar

1 T lemon juice

salt and pepper to taste

Whisk together ingredients, except for milk. When ingredients are blended, add 3 T milk. If you want it more thinned out, then continue to add milk 1 tablespoon at a time until you reach your desired consistency. Add salt and pepper to taste.

xx.

val

butterscotch and chocolate chip cookie bars.

As some of you know, I'm a big fan of the cookie bar.  Basically due to laziness :)  The cookie bar cooks once- easy and delicious!  To have cookies, it would take three rounds of in and out of the oven.  Occasionally the little extra work is worth it though.  Certainly if you prefer cookies to cookie bars, go for it!  This recipe is similar to my whole wheat chocolate chip cookie bar recipe, but I wanted to share my success using stevia powder in these yummy things!

2 c. whole wheat flour

1 1/2 t. baking soda

1 t. salt

1 c. butter, at room temperature

3/4 t. stevia powder plus 3/4 c. plain yogurt (or 3/4 c. sugar)

3/4 c. brown sugar

1 t. vanilla extract

2 eggs, at room temperature

1 c. butterscotch chips

1 c. chocolate chips

Preheat oven to 375 degrees.  Grease 13 by 9 pan.  In a bowl, combine whole wheat flour, baking soda and salt.  Set aside.  In another bowl, combine butter, stevia powder, plain yogurt and brown sugar.  Add vanilla and eggs one at a time.  Slowly add dry ingredients to the wet ingredients.  Blend well.  Stir in butterscotch and chocolate chips.   Pour into the greased 13 by 9 pan.  Bake for 17 minutes.  For cookies, use a cookie sheet and bake 7 to 9 minutes.  

xx.

val

balsamic chicken.

This recipe is adapted from Giada's Roasted Chicken with Balsamic Vinaigrette recipe.  It is very simple and easy.  Yet every time I make it for friends, I get complements.  While the chicken bakes, it gives off a wonderful aroma that has your mouth watering before you even pull up to the table.

4 boneless, skinless chicken breasts

1/4 c. olive oil

1/4 c. balsamic vinegar

2 T Dijon mustard

2 T fresh lemon juice

2 cloves garlic, minced

1 t. salt

1/2 t. pepper

In a large plastic bag (Ziploc), place four chicken breasts.  Combine rest of ingredients to make a marinade.  Pour over chicken.  Place Ziploc in refrigerator for 30 minutes to 1 day.  

Bake at 350 degrees for 35 to 45 minutes, or until internal temperature reaches 170 degrees and juices run clear.  

You can also cook your balsamic chicken on the grill.  Clean your grill grate and spray it with cooking spray before lighting.  Or use a paper towel soaked with oil to grease the grill grate so the chicken does not stick.  Cook chicken for about 8 to 12 minutes.  Turn only once.  Chicken is done with internal temperature reaches 170 degrees.  Juices should run clear when you cut into it.  

If there are any leftovers, chop it up and add to pasta salad.  

xx.

val

tomato basil orzo.

I love tomatoes fresh from the garden and putting together new, tasty ways to serve them.  Serves 4.

 

1 c. orzo, cooked according to package directions

2 tomatoes, chopped (Suggested: fresh from your garden OR on the vine)

2 T fresh basil, chopped

2 oz goat cheese (Suggested: Chevre)

2 T extra virgin olive oil

salt and pepper, to taste

Orzo is a barely pasta that looks a lot like rice.  It cooks a lot faster than rice though!  Bring 2 1/2 quarts of water to boil over high heat.  Add 1 cup orzo.  Cook according to package directions.  Drain orzo when finished cooking.  

Chop two tomatoes and two tablespoons fresh basil.  Add to cooked orzo.  Crumble 2 oz goat cheese over top.  Drizzle 2 tablespoons extra virgin olive oil over your pasta.  Toss to coat.  Add salt and pepper to taste, if desired.  

xx.

val  

strawberry iced tea.

8 cups (2 quarts) brewed tea of your choice

1 c. honey or 1 t. stevia powder (use less if you like it less sweet)

1 pint strawberries (2 to 3 cups pureed strawberries)

1/2 c. water

extra strawberries or lemon slices for garnish

Make 8 cups iced tea: pour 4 cups boiling water over 4 or 5 tea bags of your choice.  (Do not use a glass container; the hot water will cause it to break.)  Let stand for 5 minutes.  Discard tea bags.  Add 4 more cups water.  Stir in honey or stevia powder to sweeten.  Puree 1 pint of strawberries in your blender or magic bullet with 1/2 cup water.  Add pureed strawberries to the tea.  Serve over ice or refrigerate to chill.  Garnish with whole strawberries or lemon slices.

Variation: raspberries, blackberries

xx.

val  

creamy blue cheese stuffed burgers.

1-2 lbs. ground beef
1 tbsp. Worcestershire sauce per lb of meat
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 oz. cream cheese (1/3 less fat)
1 tsp.+ milk
2 tbsp. crumbled blue cheese
2 hopped pieces cooked chopped bacon
1 tsp. dried minced onion
1 tbsp. brown mustard

-Combine first 5 ingredients in large bowl. Shape into thin patties, (as thin as possible, as 2 patties will make one burger) about 4 inches diameter.
-Combine cream cheese and milk, microwave 20 seconds and stir until combined. Add blue cheese, bacon, dried onion and mustard, mix well.
-Put spoonful of cheese filling on half of burgers, leaving about an inch ring on outside so filling doesn't spill out. Top cheesed burgers with rest of patties. Press edges together to seal. Cook in skillet or grill.


emily.

chocolate zucchini cupcakes.

A great way to eat your veggies...in a yummy cupcake!

2 c. whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. cinnamon

1 c. butter, at room temperature

2 t. stevia powder (or liquid) plus 2 c. unsweetened applesauce (OR 2 c. sugar)

3 eggs, at room temperature

2/3 c. cocoa powder

1 t. vanilla extract

juice of 1 lemon

zest of 1 lemon

milk, as needed

3 small zucchini or 2 large zucchini, grated

Preheat oven to 350 degrees.  In a bowl, combine flour, baking soda, baking powder, salt and cinnamon.  Set aside.  In another bowl, combine butter, stevia powder and applesauce.  Add eggs and cocoa powder; beat well.  Add vanilla extract, lemon juice and lemon zest.  Slowly add dry ingredients to wet ingredients; beat well.  If needed, add up to 1/2 c. milk.  Beat until smooth.  Stir in grated zucchini (2 to 3 cups).  Spray your cupcake tin with cooking spray or line the tin with cupcake liners.  Scoop batter into cupcake tin, about 2/3 of the way full.  Bake for 17- 18 minutes.  

Dust with confectioners' sugar or frost, if desired.

Frosting:

1 c. cool whip

1 c. plain yogurt

juice of 1 lemon

zest of 1 lemon

1/2 t. to 1 t. stevia powder 

1 t. vanilla extract

Mix ingredients together and blend well.  Start with 1/2 t. stevia.  If you wish frosting to be sweeter, add another 1/2 t. stevia.  

xx.

val

creamy vegetable pasta.

This is a lighter take on creamy pasta. A great use for your summer zucchini!

1 cup red or green pepper strips
1 cup zucchini slices
2 tbsp. butter
1 8-oz. package light cream cheese
1/2 cup milk
2 tbsp. grated Parmesan
1/2 tsp. dried oregano leaves
1/2 tsp. salt
8 oz. spaghetti or bowtie pasta, cooked and drained. I use whole wheat.
1-2 cups cooked cubed chicken (optional). If using chicken, add a little extra cream cheese, parm and milk.

-Saute vegetables in butter until crisp-tender. Add cream cheese, milk, Parmesan cheese, and seasings; stir over low heat until melted. Add to cooked pasta (and chicken), toss lightly. Serve with additional Parmesan cheese.


emily.

grilled corn on the cob with spicy cilantro lime butter.

Grilling the corn in the husks gives a great texture to the corn.  Spread on some spicy cilantro lime butter and enjoy this summer staple with a little kick.

Clean your grill grate and spray it with cooking spray before lighting.  Or use a paper towel soaked with oil to grease the grill grate.   Heat your grill to high heat.  Pull back your husks without removing them.  Remove the silks.  Replace your husks around the corn.  Place on the grill.  Cook 20 minutes, turning occasionally.  Let cool a few minutes before removing husks.  

spicy cilantro lime butter:

4 T butter, at room temperature

2 T fresh cilantro, chopped

1 t. fresh lime juice

1 t. cumin

1/2 t. chili powder

1/2 t. cayenne red pepper

Make sure your butter is soft.  Add cilantro, lime juice, cumin, chili powder and cayenne pepper to the softened butter.  Stir to combine.  Place in butter mixture close to the end of a piece of plastic wrap or parchment paper.  Roll the butter up in the wrap or paper.  Mold butter back into a stick or a pat.  Cover with aluminum foil or throw in a baggie to store in the refrigerator until use.  

 

xx.

val

angel food cake with berries.

Finish of your 4th of July celebration with this tasty treat.  Warm angel food cake with berries baked right into it.  

angel food cake:

6 egg whites

3/4 t. cream of tarter

3/4 c. organic sugar (suggested: Wholesome Sweetners)

3/4 t. vanilla extract

1/2 t. almond extract

1/2 c. whole wheat flour, sifted

1/8 t. salt

fresh berries- strawberries, blueberries, raspberries

whipped topping

strawberry sauce

Separate egg - white and yolks.  Discard yolks or store for another use.  Beat egg whites and cream of tarter on high speed until foamy.  Still on high speed, add sugar cane 1/4 c. at a time (3/4 c. total) until sugar is dissolved and egg whites stand in soft peaks.  Beat in vanilla and almond extracts.  Sift your flour before measuring.  Sift together flour and salt.  Gently fold in flour and salt.

This recipe makes just the right amount to fit nicely in a loaf pan.  If you want to make a traditional angel food cake- double the ingredients and use an angel food cake pan.  For berries on the top (picture above), place berries in the bottom of your pan and then pour angel food cake batter over top.  For berries baked into the cake (picture below), pour cake batter into the pan and then drop berries into cake batter.  Either way works well and tastes wonderful.  Bake at 350 for 25 minutes in a loaf pan.  30 to 35 minutes for an angel food cake pan.

When cake is cooled slightly, remove from pan onto a serving platter.  Serve warm with whipped topping and strawberry sauce.  

Strawberry sauce:

1 part pureed strawberries and 1 part water; shake well.  For example, I took 1 c. of strawberries and pureed them in the magic bullet.  Once pureed 1 c. strawberries makes about 1/2 cup.  Add 1/2 cup water to the 1/2 cup pureed strawberries; shake well.  Drizzle over your warm angel food cake and whipped topping.

xx.

val

mango pineapple salsa.

This refreshing recipe would be perfect for your summer cookout!

Recipe:
2 fresh mangoes, peeled
1 fresh pineapple, skinned and cored
1 medium red bell pepper
1 small red onion
1 to 2 jalapeno peppers (depending on how much kick you want), seeded and minced
1 lime, juiced
about 1/2 cup chopped cilantro
2 tsp. kosher salt
freshly ground black pepper
1-2 tbsp. olive oil

-Chop first 4 ingredients. Combine everything in a big bowl. Let ingredients get to know each other in fridge overnight before serving. Great with torilla chips, or over grilled chicken or salmon.


emily.

spicy killer mac.

The first year we were married I made Killer Mac every week. And I did it the easy way - Velveeta Shells and Cheese and a can of Hormel turkey chili with beans. There is something so wrong and yet so right about that :) Since then I have expanded the recipe quite a bit.

1 recipe for Kennedy's mac and cheese

1/4 cup onion, chopped

1/4 cup bell pepper, chopped

2 to 3 T jalapeno, chopped (if you like a kick)

1 can stewed tomatoes, liquid drained

1 lb. spicy sausage or 1/2 recipe for southwest chicken

2 T fresh cilantro, chopped (optional)

While the macaroni is cooking for Kennedy's mac and cheese, cook sausage in 1- 2 T olive oil in a skillet over med high heat.  When sausage is browned, move to a paper towel covered plate. Into the same skillet, add 1 t. olive oil and chopped onion and bell pepper.  Cook for 4 to 5 minutes, reduce heat to med low and add chopped jalapenos and one can drained stewed tomatoes.  When Kennedy's mac and cheese is complete, add spicy sausage and warm veggies to the mix.  Stir to combine and top with fresh chopped cilantro, if desired.  

xx.

val

lori's deviled eggs.

My mom makes a mean deviled egg.  I have to resist eating all of them...in one sitting.  But I make sure to get my fair share before my brother polishes them off :)

12 eggs, hard boiled

1/2 c. mayo

4 t. apple cider vinegar

1 t. mustard

1 T horseradish

1/4 t. salt

1/4 t. pepper

paprika, for garnish

How to hard boil eggs: Place 12 eggs in a saucepan in a single layer.  Pour cold water over the eggs - just enough water to barely cover them.  Place on high heat until water is boiling.  Once water is boiling, remove from heat and cover.  Let eggs stand in hot water for 15 minutes.  Drain hot water from eggs.  Cool eggs by running cold water over them.  

Once eggs are cool, remove the shells from eggs.  Halve lengthwise.  Carefully remove the yolks.  Place yolks, mayo, vinegar, mustard, horseradish, salt and pepper in the food processor.  Blend well.  Spoon mixture back into hard boiled egg whites.  Sprinkle with paprika. 

If you need them to look fancy, spoon mixture into a plastic bag.  Snip a corner and squeeze the filling back into the eggs.  Sprinkle with paprika. 

xx.

val

cheddar and chile egg casserole.

So I'm not always a RR fan, but this breakfast casserole has become a quick and easy staple in my kitchen when I need to make breakfast for a small crowd.

From: Everyday with Rachel Ray

Ingredients:

• 3 tablespoons butter, melted
• 5 large eggs, beaten
• 1 cup cottage cheese
• 1/2 cup shredded cheddar cheese
• One 4-ounce can diced green chilies
• 1/4 cup flour
• 1/2 teaspoon baking powder
• Salt

Directions:

1. Preheat the oven to 350°. Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.

2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.

Some side notes from Emily:
For a crowd bigger than 4, double the recipe and make in a 9x13 pan. One addition I like is to add some cooked sausage or turkey sausage.


emily.

double chocolate pizookie.

A pizookie is a pizza cookie- literally a warm, gooey, giant cookie with ice cream on top.  I made this yummy goodness healthier by using whole wheat flour and natural sucranat (natural, raw sugar cane) as opposed to processed white flour and sugar.  You can buy natural sucranat at whole foods stores or some farmers' markets.  It is more expensive, but also much better for you then refined sugars. 

2 c. whole wheat flour

1 1/2 t. baking soda

1 t. salt

1 c. butter, at room temperature

1 1/2 c. natural sucranat

1 t. vanilla

2 eggs, at room temperature

2/3 c. cocoa powder

3 T milk

2 c. chocolate chips

vanilla ice cream (suggested: Breyers)

Preheat oven to 375 degrees.  Spray a 9" pie plate with cooking spray.  In a medium sized bowl, sift together dry ingredients.  In another bowl, combine 1 cup butter, 1 1/2 c. natural sucranat, 1 t. vanilla, 2 eggs and 2/3 cup cocoa powder.  Blend together thoroughly.  Mix in dry ingredients in shifts to the wet ingredients.  I found that I needed to add 3 T milk to finish blending dry ingredients.  When the mix is completely blended, stir in 2 cups chocolate chips.  Pour batter into pie plate.  Bake for 15 minutes.  Serve warm topped with vanilla ice cream :)      

xx.

val

meatloaf.

Happy Father's Day!  My mom's yummy meatloaf would make a great dinner to celebrate Dad! 

1 1/4 lb. ground beef or turkey (or meatloaf mix: ground chuck, veal and pork), defrosted

1 can fire roasted tomatoes

1 stalk celery, chopped

1/2 small onion, chopped

1 egg

2 T fresh parsley, chopped

1 T fresh thyme, chopped

1/4 t. salt

1/4 t. pepper

1/4 t. garlic powder

1/2 c. Italian style bread crumbs* (homemade or store bought- suggested: Progresso)

1/4 c. BBQ sauce** (homemade or store bought)

1/4 c. to a 1/2 c. BBQ sauce, reserve for top

1 bag frozen crinkle cut carrots

1 bag pearl onions

Preheat oven to 350 degrees.  Mix together all ingredients, except for the BBQ sauce reserved for the top.  Spray a 13 by 9 dish or roasting pan.  Shape meatloaf anyway you wish, but make sure you leave the top flat for BBQ sauce and room for the veggies around the edge.  Pour 1/4 cup water around the edge of the meatloaf.  Toss carrots and pearl onions into the reserved edge space.  Pour BBQ sauce over the top of the meatloaf.  Bake for 35 to 40 minutes.  Let rest five minutes before serving.  

*To make homemade bread crumbs, using dried out bread work well.  Bake a few pieces of dried out bread in the oven for 10 minutes.  Flip the bread after 5 minutes.  Let cool.  Use a food processor to make bread crumbs by pulsing a few times.  To make them Italian style, add 1/8 t. each garlic powder, dried thyme, dried oregano, and dried parsley.

**To make homemade BBQ sauce, combine 1 can tomato sauce, 1 clove garlic (minced), 1 T vinegar, 1 T Worcestershire, 1 T Dijon mustard, 1 T fresh lemon juice, and 1/4 c. brown sugar in a saucepan over med low heat.  Stir occasionally for 15 minutes.

xx.

val

blue cheese dressing.

4 oz blue cheese, crumbled

1/2 c. sour cream

1/2 c. mayo

1/2 clove garlic, minced

1/2 t. pepper

1/2 t. apple cider vinegar

1/8 t. Worcestershire

half and half

Chunky blue cheese: Stir together all ingredients. Add half and half to thin out, if desired.

Smooth blue cheese: Put all ingredients into the food processor or magic bullet. Blend until smooth. Add half and half to thin out, if desired.

xx.

val

asian slaw.

1/2 head red cabbage, chopped in 2" strips

1/2 c. carrots, shredded

1/4 c. craisins

1/4 c. candied walnuts or almonds*

2 scallions, chopped

2 T fresh mint, chopped

2 T fresh cilantro, chopped

Chop or shred ingredients as indicated.  Combine all ingredients in a bowl or serving platter. Toss with dressing to coat.  Store in refrigerator.

*To make the walnuts (or almonds), preheat your oven to 350. Spray a cookie sheet with cooking spray or lay down a piece of parchment paper. Spread one layer of nuts out evenly over the cookie sheet. Don't overcrowd the nuts or stack the nuts. Bake for 5 minutes in the oven. While nuts are baking, on the stove top mix together 1/8 c. honey and 1/8 c. brown sugar over med heat. When sugar is dissolved in the honey, add the baked nuts to the honey sugar mixture. Stir to coat. Turn the nuts out onto parchment paper to cool.

Dressing:

1/2 c. extra virgin olive oil

2 T red wine vinegar

2 T apple cider vinegar

2 T Dijon mustard

2 T honey

1 lime, juiced

1/2 t. salt

1/4 t. pepper

In a blender, combine all ingredients except olive oil. With the blender on low, slowly add extra virgin olive oil. Blend until fully combined.

xx.

val