Thursday, August 28, 2014

Skinny Shake








Ingredients:

 3/4 c almond milk
approximately 15 ice cubes
1/2 tsp vanilla extract
1-2 Tbsp unsweetened cocoa powder
1/3 banana

Directions:
Put all the ingredients into a blender and whip is up. It's delicious!

It's suppose to taste like Wendy's Frosty. I never had a Frosty at Wendy's so I couldn't tell you if it tasted like it. 

It's 145 calories per glass/ Wendy's Jr. Frosty 200

recipe from Just a Pinch

Wednesday, August 27, 2014

Scottish Festival At Old Westbury

Rita and Grace invited me to the festival and I had a great time.

Got to see so many beautiful gardens and try haggis, which I liked.

I took over 200 photos and I spent many hours seeing what I should keep.

Hope you enjoy the Photos



Tuesday, August 26, 2014

Blueberry Corn Salad



I found the recipe on A Healthy Life For Me. It was so nice that I didn't have to go out and get anything for this recipe. I whipped it up in no time and I can tell you it was another winner!

Ingredients:

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped*
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

To cook the corn you can either place it in a pot of boiling water for about five minutes or steam it until the corn is tender.

Once the corn is cooked remove from the pot and place on a plate and let it cool.

Once the corn has cooled off and you can handle is safely, cut the corn off the cob and place corn in a medium size bowl.

Place the onion, cucumbers, jalapeno in the bowl with the corn and gently add the blueberries.

In a small bowl mix the olive oil, lime juice, honey, cumin and salt & pepper.Whisk until everything is combined.

Pour over the corn combination in the bowl and made sure the dressing covers all of your salad.

Cover and add to the refrigerator until ready to serve. 
* I used two small red habaneros- from my plant on the deck.

Monday, August 25, 2014

MM 109 Weeks

           Your ear taste like salt water! Can I go swimming with you next time?


                                Lets see if we can keep up with the little guys~


                                                               Flying Ninja move huh?

Friday, August 22, 2014

Five Spice Honey Chicken








Pinterest has so many great recipes and I have gotten into the habit of checking to see what Carol has pinned. I saw this recipe on her page from That's Some Good Cookin' .

It was really good and added to my make again list.



Ingredients:

4 Chicken Thighs with the bone in and skin on ( I used a whole cut up small chicken with the skin off)
2 tablespoons honey 
1/4 cup soy sauce (used lite soy sauce)
2 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
1-1 1/2 teaspoons fresh, finely grated ginger or 1/2 teaspoon ginger powder ( I used the powder, didn't have any fresh)
1-2 cloves garlic, very finely minced ( I hand chopped and mine was sort of chunky)

For the sauce:
2 tablespoons honey
1/4 cup soy sauce ( used lite soy sauce)
2 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
1-1 1/2 teaspoons fresh, finely grated ginger or 1/2 teaspoon ginger powder ( used ginger powder)
1-2 cloves garlic, very finely minced (my was chunky)
Few drops of hot sauce (my addition)
1 cup chicken stock
2 teaspoons cornstarch
2 tablespoons water

Directions:

Preheat oven to 375-degrees

Combine the soy, honey, rice vinegar, five spice Chinese powder, ginger, garlic in a small bowl and whisk. I added the ingredients to the magic bullet and gave it a few short pulses.

Take the above from the bowl and add to a large plastic bag that seals. Wash and dry the chicken and add to the marinate in the plastic bag . I marinated a few hours. The direction in the recipe were for at least  30 minutes.

Remove the chicken from marinade and place in a lightly sprayed baking dish. Bake the chicken for 30- 40 minutes or until the internal temperature is 165 degrees. While the meat is cooking prepare the sauce.

In a small bowl- whisk together the water and cornstarch and set aside.

In a small saucepan mix together the honey, soy sauce, rice vinegar, Chinese five spice powder, ginger, garlic, few drops of the hot sauce and the chicken stock. Bring to a boil over medium heat.

Slowly add the cornstarch and water mixture to the sauce mixture whisking constantly and cook until sauce thickens.

Spoon the sauce over the baked chicken.