Pink Lady Apple Margarita
Recipe type: cocktail
For the pink lady apple juice:
2 pink lady apples
½ cup water
For the cinnamon-sugar rim:
3 tsp sugar
¼ tsp cinnamon
For the cocktail:
1¾ oz tequila
¾ oz triple sec
½ oz lemon juice (from about ½ a lemon)
2 oz fresh pink lady apple juice
To make the pink lady apple juice:
Chop the apples into slices and place them in the blender. Discard the cores. (No need to peel them.) Add the water.
Blend on high, scraping down your blender once or twice, until the mixture is smooth.
Using a fine mesh strainer, strain all of the juice into a separate container and discard the pulp. You should end up with about 1⅔ cup juice.
Store the fresh juice in the refrigerator until you're ready to use it.
To make the rimming sugar:
Combine the sugar and cinnamon in a small bowl. Place a little bit on a small plate or shallow bowl. Spread it out so that you can fit the mouth of your cup over it. Set aside until you're ready to make your cocktail.
To make the cocktail:
Prep your glass. Rub the rim of your cup with a lemon wedge to get it wet, just at the top. Place it upside-down on your plate with the rimming sugar. Tap it around until you coat the rim of the glass with the sugar. Fill the glass with ice and set aside.
Add all ingredients (tequila, triple sec, lemon juice and apple juice) to a cocktail shaker with ice. Put on the lid and shake vigorously for 30 seconds or so until it feels cool to the touch on the outside. Strain the cocktail into your prepared glass. Enjoy!
If you have an actual juicer you could use that instead of my blender method. However, you might want to use less apple juice in your cocktail since it will be more concentrated.
Delicious fruit salad with Greek yogurt and dried cranberries
This fruit salad recipe is one of the best, tasty, healthy recipes we ever made. It’s an easy healthy food recipe that is ideal for breakfast, dessert, or as a snack served any time of the day.
Its main ingredients are banana, apple and pear, combined with honey. We added walnuts for crunchiness, Greek yogurt for a fresh creamy topping, and dried cranberries for their sweet fruity taste.
The result was sooo delicious, that made us add this nutritious delight in our menu for at least 2 times a week!
Besides being a healthy snack idea, this recipe is very very simple, and quick to make. It has beautiful colors, making it a pretty dish to serve as a dessert if you have people over.
If you can’t find or don’t like the cranberries, you can also make this salad with raisins with a different, also interesting result. You can also try any fruit combination you prefer, like orange for example instead of pear. Feel free to adapt the recipe, adding your favorite fruit combinations. But make sure you add the honey and the yogurt with the walnuts when you serve.
- 200gr (7oz) Greek yogurt - 1 banana (150gr / 5oz), peeled and cut in slices - 1 apple (300gr / 10.5oz), peeled and cut in small pieces - 2 pears (250gr / 9oz), peeled and cut in small pieces - 4 tablespoons (30gr / 1oz) walnuts, crumbled - 3 tablespoons (30gr / 1oz) dried cranberries* - 2 tablespoons honey If you can't find dried cranberries, you can also use raisins.
Put the fruits in a bowl. Add the honey, stir and let it marinate for 10 minutes. Place an equal amount of the fruits in 2-4 smaller bowls and add the yogurt (about 1-2 tablespoons per bowl). Garnish with the walnuts and the cranberries and drizzle with a little more honey
1. You can adapt this recipe using any fruits you like. 2. You can also add some orange juice along with the honey in the marinade and some vanilla extract in the yogurt. 3. If you are allergic to walnuts or dried fruits, you can omit them. 4.If you can't find cranberries, you can also use raisins, the result is equally great.
Chunky Apple Broccolini Salad
Chunky, crunchy, and fresh, this apple and broccolini salad is loaded with healthy, flavor packed yumminess. It comes together in a jiffy and makes a perfect packable addition to a lunchbox or picnic.
¼ cup freshly squeezed lemon juice (the juice of about 1 lemon)
⅛ cup olive oil
⅛ cup runny honey
2 apples, cored and cubed into bite size pieces (look for apples with a nice crunch and acidity)
1 pound broccolini or broccoli, cut into bite size pieces
1 cup grapes, sliced in half
3 or 4 handfuls of pecans, walnuts, or other favorite nuts, roughly chopped
Small bunch of chives, roughly chopped (about ¼ cup chopped chives)
Whisk together the lemon juice, olive oil, and honey in a small bowl or jar.
In a large bowl, toss together the apples, broccolini, grapes, nuts, and chives.
Drizzle about half the lemon dressing over the salad and toss it all together. Give it a taste and add the remaining dressing if desired. (I like using all of the dressing, but then again, I like things pretty zingy.)
Broccolini is my preference in this recipe, as it is sweeter and more fun to eat raw than regular broccoli (in my opinion), but good ol' standard broccoli will be tasty, too. Serve this salad up with some fresh bread, and a crisp glass of white or rosé as an entree, serve it as a zingy compliment to grilled fish, or pack it in a cute jar for a picnic or lunch to go.
Cara Cara Orange Tart with Cara Cara Orange Caramel Sauce
SOOOO Worth making!
If you can't find Cara Cara oranges in your supermarket, you can substitute blood oranges or regular navel oranges in both the tart and the Orange Caramel Sauce. Yield: Makes 10 to 12 servings Orange curd 1-1/2 cups sugar 1/3 cup fresh Cara Cara orange juice 1/3 cup fresh lemon juice 6 large eggs 2 large egg yolks 1 tablespoon grated Cara Cara orange peel 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature Crust 1-1/2 cups all purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces 2 tablespoons whipping cream 1 large egg yolk 5 Cara Cara oranges Cara Cara Orange Caramel Sauce (recipe follows) For orange curd: Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days. For crust: Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes. Preheat oven to 375°F. Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack. Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.) Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour. Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.
Cara Cara Orange Caramel Sauce Yield: Makes about 2/3 cup 2/3 cup sugar 1/4 cup water 1/2 cup fresh Cara Cara orange juice 1/2 teaspoon grated Cara Cara orange peel Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes. Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Green Beans with Mushrooms Recipe
Adding soy sauce and sesame oil gives this dish a little Asian flare. Green beans are most vibrant when served fresh, but they do reheat well. You can use either fresh or frozen green beans in this recipe.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 lb Green beans fresh or frozen (trim them or buy pre-trimmed if they are fresh)
1 Tbsp olive oil
1 Tbsp butter
8 oz fresh button mushrooms cleaned and sliced
1 small onion about 4 Tbsp diced
1 Tbsp soy sauce
1 tsp sesame oil
Salt and Pepper to taste if needed
If using frozen green beans, follow the stovetop cooking instructions on the package. If using fresh green beans trim the ends on all the green beans (this can be tedious) Or you can just buy pre-trimmed beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it's done!
Grilled Romaine with Oranges, Blue Cheese, and Orange Vinaigrette
TOTAL TIME:0 hours 19 mins
1/4 c. fresh orange juice (from 2 oranges)
1/4 c. extra-virgin olive oil
1 tbsp. red wine vinegar
1/2 tsp. honey
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 medium oranges
2 heads romaine lettuce, halved lengthwise
sea salt and black pepper
1/4 c. crumbled blue cheese
Preheat grill for cooking over direct high heat (450F to 550F).
To make vinaigrette, whisk orange juice, olive oil, vinegar, honey, salt, and pepper. Set aside.
With a knife, peel oranges, remove pith, and cut wedges free. Set aside.
Lay romaine halves on a rimmed baking sheet. Brush both sides with vinaigrette. (Reserve remaining vinaigrette.) Sprinkle lightly with salt and pepper, to taste. Place on the grill, cut sides down. Grill for 1 to 2 minutes per side, until charred and marked, flipping once. Transfer to a serving platter.
Sprinkle orange wedges and blue cheese over romaine. Drizzle salad with reserved vinaigrette and serve any extra on the side. Finish with fresh black pepper, to taste.
Fettuccine With Braised Mushrooms and Baby Broccoli
½ ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 small shallot, minced
1 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick
Salt to taste
2 garlic cloves, minced
¼ cup dry white wine or red wine
1 teaspoon chopped fresh rosemary or fresh thyme leaves
½ pound baby broccoli, cut in 1-inch pieces
Freshly ground pepper
¾ pound fettuccine or egg noodles
Freshly grated Parmesan for serving
Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
Advance preparation: You can make this through step 3 several hours before you cook the pasta. Bring the pot of water back to a boil and reheat the mushrooms and baby broccoli shortly before serving.
Pink Lady Bloomin' Apples
How To Make Bloomin’ Apples
The trickiest part of this recipe is coring and cutting the apples so they bloom. To do this, first cut the tops of each apple and use an apple corer to core. Then, use a paring knife to cut one to two rings around the inside of the apple. Next, make vertical cuts around the outside of the apple about ¼” apart. These vertical cuts should slice through all the way to the first inside ring. Stop your vertical cuts about ¼” from the bottom so the apple stays intact. Last, make vertical cuts around the interior ring of the apple, again stopping about ¼” from the bottom.
Pink Lady Bloomin' Apples
6 Pink Lady Apples
1/4 cup Walnut halves
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup steel cut oats quick cook
1/4 cup unsalted butter at room temperatures
Peanut Butter Dipping Sauce
1/2 cup peanut butter
1/2 cup milk
1/2 tsp vanilla extract
Sweet Orange Dipping Sauce
1 cup orange juice no pulp, cold
2 tbsp corn starch
1 pinch salt
2 tsp granulated sugar
Caramel Dipping Sauce
1/2 cup brown sugar
1/4 cup half and half
2 tbsp butter
1 pinch salt
2 tsp vanilla extract
Preheat oven to 375 degrees fahrenheit.
Cut the top off of each apple and core. Use a paring knife to cut one to two rings around the inside of the apple. Make vertical cuts around the outside of the apple about ¼” apart, slicing through to the first inside ring. Stop your vertical cuts about ¼” from the bottom so the apple stays intact. Make vertical cuts around the interior ring of the apple, again stopping about ¼” from the bottom. Repeat for each apple.
Place apples in a lightly greased baking dish. Place 2-3 walnuts inside the core of each apple.
Make the crumb topping by mixing flour, brown sugar, baking powder, cinnammon, salt, oats, and butter together. Mix until crumbled texture appears. Top each apple with a generous amount of crumb topping.
Bake apples for 35-40 minutes, or until apples begin to "bloom" and are tender. While the apples are baking, make your dipping sauces.
Peanut Butter Dipping Sauce
Combine all ingredients in a small saucepan. Heat on low. Stir frequently until thoroughly combined and smooth.
Sweet Orange Dipping Sauce
Add cornstarch to cold orange juice and stir until dissolved. Add salt and sugar and stir until combined. Heat in a saucepan on medium-low heat. Stir frequently until sauce thickens.
Caramel Dipping Sauce
Mix brown sugar, half and half, butter, and salt in a small saucepan over medium-low heat. Whisk gently and cook for 5-7 minutes. Add vanilla and cook additional minute. Remove from heat and let cool.
*If you want a sweeter peanut butter dipping sauce, you can add sugar or powdered sugar to taste.
Apple Pear Smoothie
1 ripe banana
1 cup almond milk
1/2 cup ice cubes
1/2 cup water
1/2 teaspoon cinnamon
Put all ingredients in a blender and process until smooth and creamy.
Calories: 153kcal | Carbohydrates: 37g | Protein: 2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 83mg | Potassium: 402mg | Fiber: 6g | Sugar: 23g | Vitamin A: 8% | Vitamin C: 20% | Calcium: 25% | Iron: 4%
Roasted Broccolini with Winey Mushrooms
1 1/2 pounds broccolini (2 large bunches), ends trimmed
4 tablespoons olive oil (divided)
1 teaspoon kosher salt (divided)
1 small sweet onion, finely diced
8 ounces cremini or other mushrooms, thinly sliced
1/4 cup dry white wine or vermouth
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese, for serving (optional)
Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.
You can substitute broccoli for the broccolini. Cut the whole broccoli head—crown and stalk—into long spears.
Caesar Green Beans
Serves: 5 / Prep time: 15 minutes / Total time: 30 minutes
1 pound fresh green beans 1 tablespoon olive oil, divided 3 tablespoons plain, low-fat Greek yogurt 1 tablespoon skim milk 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard ½ teaspoon Worcestershire sauce ½ teaspoon sugar ½ to 1 clove garlic, peeled, minced ⅛ teaspoon anchovy paste, optional ⅛ teaspoon salt ⅛ teaspoon black pepper 1 cup croutons 2 tablespoons shredded Parmesan cheese
Preheat oven to 425 degrees. Wash green beans and trim the ends. Pat dry with paper towel and place on a sheet pan. Drizzle with 1/2 tablespoon oil, toss to coat evenly and spread in a single layer. Bake 10 minutes, remove from oven and turn beans; bake an additional 5 minutes. To prepare the dressing, whisk together remaining 1/2 tablespoon oil, yogurt, milk, vinegar, mustard, Worcestershire sauce, sugar, garlic, anchovy paste, salt and pepper. In a large bowl, toss roasted beans, dressing and croutons. Top with shredded cheese and serve.
Each serving is about 3/4 cup.
From Darlene Zimmerman, MS, RD for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen.
96 calories (47% from fat), 5 grams fat (1 gram sat. fat, 0 grams trans fat), 12 grams carbohydrates, 4 grams protein, 173 mg sodium, 2 mg cholesterol, 66 mg calcium, 2 grams fiber. Food exchanges: 2 vegetable, 1 fat.
Bananas with Orange and Rum Caramel
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 4 servings
3 tablespoons unsalted butter
4 bananas, peeled and sliced into 1-inch pieces
1/3 cup sugar
2 tablespoons white rum
1/4 cup orange juice (preferably freshly squeezed from 1 orange)
2 oranges, peeled and segmented
2 pints vanilla ice cream
Mint sprigs, for garnish
Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Place the bananas in the butter, cut side down. Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning.
Remove the skillet from heat; add in the rum, and orange juice. Return the skillet to heat and let reduce for a minute. Turn the bananas and let the juices reduce for another minute.
Remove the skillet from heat and swirl in the remaining tablespoon of butter.
Serve the bananas in shallow bowls drizzled with the caramel pan sauce. Top with orange segments and a scoop of vanilla ice cream. Garnish with a sprig of mint.