Preserve your Herbs
Often times you buy a big bundle of dill or rosemary, but only use up a little bit of it for the one recipe you were making. Now, here is a great way to preserve all those extra herbs you have and make your money go a little bit further!
8 Steps for Freezing Herbs in Oil
- Choose firm, fresh herbs, ideally directly from the market or your own garden.
- If you wish, you can chop them fine. Or leave them in larger sprigs and leaves.
- Pack the ice cube trays about 2/3 full of herbs.
- You can mix up the herbs, too; think about freezing a bouquet of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
- Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
- Cover lightly with plastic wrap and freeze overnight.
- Remove the frozen cubes and store in freezer containers or small bags.
- Don’t forget to label each container or bag with the type of herb (and oil) inside!
Enjoy!
Copycat Homemade Key Lime Pie LARABAR
If you have never heard of LARABARs, you are missing out. They are so natural and made only with nuts and fruit – that’s it! BUT they are quite expensive at nearly $2 per bar. My whole family loves them, and if we eat them every day, then we will be spending over $300/month. I found this amazing copycat homemade version of the key lime pie LARABAR on SparkRecipes and it’s simple!
Ingredients:
- 3/4 cups cashews
- 3/4 cups almonds
- 1 1/2 cups soft dates, soaked and drained
- zest of 1 lime
- juice of 2 limes
- 3/4 cup shredded unsweetened coconut
- 1 tsp vanilla
- 1 tbsp coconut oil, optional
Directions:
- Process cashews, almonds, and dates in food processor until finely ground and combined. Add in remaining ingredients, except oil, and puree until it starts to stick together. (When you pinch it it should stick together – if it doesn’t you may want to add the oil in.).
- Press into a glass dish (about a 9″ pie plate or square should work), sprinkle with some more coconut, and refrigerate for an hour or so to let flavors work together and to firm up.
Cut into bar shapes/pie slices (depending on what pan you used) and serve! - To store, separate bars with small pieces of parchment paper and store in a large container. The bars can be stored in the fridge for up to two weeks or in the freezer for longer.
Recipe: South of the Border Guacamole
So, Cinco de Mayo is almost over, but guacamole with tortilla chips is something you can eat year round! My family eats it at least biweekly – and avocados are so high potassium and good fats that it makes it seem like we are eating a healthy food, too! Here’s one of the highest rated guacamole recipes on the internet and it’s a copycat of South of the Border Restaurant’s version.
Ingredients:
- 2 large ripe Avocados
- 1 medium Tomato, chopped
- 1 Green Onion, chopped
- 2 Green Chile Peppers, seeded and chopped
- 1/8 tsp. Black Pepper
- 3 Tbsp. Lemon Juice
Instructions:
- Chop avocados coarsely and mash until smooth.
- Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir.
- Cover tightly with plastic wrap until ready to serve. Serve with your favorite tortilla chips.
Recipe: Skinny Taco Dip
One of the most popular recipes on Skinny Taste, this taco dip can be easily modified: take stuff out that you don’t like and add ingredients in that you do. Served with tortilla chips, this will be a hit at your next get together or just for fun!
Ingredients:
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1/2 packet taco seasoning
- 2 cups iceberg lettuce, shredded fine
- 2 large tomatoes, seeds removed and diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz sliced black olives
Directions:
- In a large bowl, combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
- Spread mix onto the bottom of a large shallow glass dish.
- Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
Leftover Easter Candy Bark
If you’re anything like me, you have Easter candy coming out your ears right now and are finding yourself eating it all the time. Yes, I know you’re sneaking it just like I am! Instead of sneaking handfuls of candy, make this fun candy bark! Bring it to work or to someone else’s house and really get rid of the candy! :)
Ingredients:
- 26 ounces white chocolate (or white chocolate melts)
- 8 Peeps, chopped or cut into 1/8ths
- 1 cup Easter candies (M&Ms, Reese’s Pieces, etc.), crushed
Directions:
- Line a baking sheet with foil, shiny-side up; smooth out the creases.
- Crush the candies by placing them in a resealable bag and gently rolling a mug or rolling pin over the bag. It’s fine if some of the candies are left whole.
- Create a double boiler by putting a glass or metal bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Add the chocolate and stir until melted and smooth. Do not overheat the chocolate or it will seize. NOTE: You can also microwave in 30 second increments, stirring between. This will be the way you do it with the white chocolate melts.
- Remove the bowl from the pan and wipe the condensation from the bottom. Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the chopped Peeps and crushed candies into the chocolate, arranging them so each bite has a mix of flavors, colors and textures. Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces.
- Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.