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Picky eater approved recipes

By
Bailey Woodean
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0
Picky eater approved recipes

Have picky eaters at home? Maybe even a picky spouse? Try one of these recipes tonight!

The Easy Homemade Chicken Nugget Recipe for Kids

The Picky Eater Approved Chicken Nugget Recipe

Ingredients
  • 2 lbs chicken breasts or tenderloins
  • 2 cups Breadcrumbs, flour, almond flour, or cornmeal
  • 2 Eggs
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder (Optional)
  • 4 tbsp Butter
Picky eater approved recipes
Instructions
  1. In one bowl, beat together eggs.
  2. In second bowl, mix together breadcrumbs (or flour), salt, and optional garlic powder
  3. Cut chicken into small pieces
  4. Cover chicken with plastic wrap and pound chicken until thin
  5. Heat skillet on medium heat and let butter melt
  6. Dip chicken into egg and then into breadcrumbs or flour mixture
  7. Place breaded chicken into the pan and cook until lightly browned on both sides.

Sweet & savory blueberry sausage with rosemary

Sweet & Savory Blueberry Sausage with Rosemary

Ingredients
  • 1 lb. ground pork sausage (if unseasoned, add a little salt, pepper, and sage)
  • 1 tbsp. chopped fresh rosemary
  • 1/2 cup blueberries
  • 1 tbsp. coconut oil
Instructions
  1. Gently combine the pork, rosemary, and blueberries until well mixed (careful not to squish the berries).
  2. Form 8, 1/2″ thick patty rounds with the mixture.
  3. Heat a large skillet (preferably cast iron) over medium to medium-high heat and melt the coconut oil.
  4. Place the patties in a single layer in the skillet and cook for 5 minutes each side (or until cooked through).

Healthy Meals Picky Eaters will eat/ cheesy American goulash

Healthy Meals Picky Eaters Will Eat

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 15 ounce can crushed tomatoes
  • 15 ounce can fire-roasted diced tomatoes
  • 1 cup water
  • 1 cup dry elbow macaroni
  • 1 cup shredded Cheddar cheese
Instructions
  1. Preheat the oven to 400F.
  2. In a large, ovenproof skillet, heat oil over medium-high heat. Add the onions, sauté until soft, about 2 to 3 minutes. Add the paprika, Italian seasoning, salt, and black pepper, sauté for an additional minute.
  3. Add the ground beef, breaking up the meat with a wooden spoon or spatula, as it cooks. Cook for 7 minutes.
  4. Stir in the garlic, crushed tomatoes, diced tomatoes (including the liquid), and water. Bring it to a simmer.
  5. Add the pasta to the goulash. Cover and transfer the skillet to the preheated oven. Bake for 22 to 25 minutes or until the pasta is tender and the sauce thickened. Top with cheese and return to the oven, uncovered, until the cheese is melted.

Picky eater approved Teriyaki chicken meatballs

http://www.homemakershabitat.com/homemakershabitat.com/2019/10/17/teriyaki-chicken-meatballs/
Ingredients
  • 2 pounds ground chicken (you can substitute ground beef or pork or any combination of the three)
  • 1/2 cup Panko
  • 1 large egg
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 cups bottled Veri Veri Teriyaki Sauce or homemade teriyaki sauce
  • Optional garnishes: Sliced green onions, toasted sesame seeds
Instructions
  1. Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a large bowl, combine ground chicken, Panko, egg, green onions, garlic, ginger, soy sauce, and toasted sesame oil. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 2-inch (golfball-sized) meatballs, forming about 30 meatballs.
  3. Place meatballs onto a prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
  4. Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.

Best Take Out Lunches in Portsmouth

By
Kayla Eaton
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0
Best Take Out Lunches in Portsmouth

Recently I have gone back to work a few days a week, and something that I struggled with before COVID was finding decent takeout. Some restaurants offered it seasonally, like during the winter months, when they were in the winter season, and it was slow. However, now almost all Portsmouth restaurants are letting people call in and order to go. I absolutely love it!

Best Take Out Lunches in Portsmouth

There are three places I would highly recommend calling for a good take out lunch that won’t be lacking. You will get everything you hoped for in a meal, and you will be able to enjoy it where ever makes you feel the most comfortable. Mine happen to be outside on a nearby bench during one of my 11-hour shifts.

View this post on Instagram

We just wanted to hop and say, we miss the Portsmouth community, and seeing you all every day. We hope everyone is staying safe, and we are thinking about you. We know what a difficult time this is for so many. So we thought we’d do a little something to spread a little light and cheer. Post a picture of yourself raising a glass and caption it with something you’re grateful for even in these difficult times. We’ll start: Cheers to all of you! The customers who make what we do so worth it. We can’t wait to see you again. Cheers to the doctors and nurses and medical workers who are true superheroes. Cheers to every essential worker for being out there so we can get our groceries and our mail, etc. And cheers to all of you staying home and doing what you can to help! Together yet apart. Tag Pocos in your post and we’ll repost them every Monday to start the week off with a little positivity. Until then, stay safe!

A post shared by Pocos Bow Street Cantina (@pocoscantina) on

Best Take Out Lunches in Portsmouth-Pocos Bow Street Cantina Portsmouth

One of my favorite dishes from this place is called Poco’s Taco Salad. Now, if you think of a small little salad, think again. You get everything and more with this taco salad. It comes in a shell, with rice, beans, salad, pico de gallo, cheese, guacamole, and sour cream. My favorite add-ons to this are some shrimp, which comes in a modest 3 ounces. Any form of diet restrictions can be made. I have called and asked for no rice, beans, or shell, and added extra shrimp. No matter how outrageous my order is, they excel my expectations every single time.

Check out their Instagram for the latest updates.

address37 Bow St, Portsmouth, NH 03801, United States
Websitehttps://pocosbowstreetcantina.com/
telephone+1 603-431-5967

STREET eat/drink 360

I cannot describe to you how much I love this eccentric restaurant. Sometimes after a very long shift, I will come here to guzzle an exceptionally made cocktail; other times, I will call and ask to pick up something. I have two recommendations, though, no matter what you get, it will all be heavenly.

If you love fish, an absolute must-try is the Cemita Burger with a fish patty. The fish is perfectly crusted and flaky on the inside. On the top of the fish patty is Mexican fried cheese that is perfectly melted across the entire patty. There is cilantro, pickled onion, and chipotle mayo in between the sesame seed bun. I love this restaurant because they are exceptional at keeping things clean, especially when you have a food allergy!

Curry fries are the second dish I highly recommend. These come as a side. But honestly, they are good enough to eat by themselves. There are days where I need to go in, grab a quick bite. This is the perfect go-to plate. It is also the perfect dish to take out. It is a giant pile of perfectly fried, crispy fries and a small bucket of curry ketchup. The entire basket is seasoned to perfection, slightly sweet and slightly spicy. If you haven’t yet tried these, you better call for an order!

Check out their Instagram!

address 801 Islington St, Portsmouth, NH 03801, United States
Websitehttps://www.streetfood360.com/
telephone+1 603-436-0860

Ohana Kitchen

If you like poke bowls, this is the perfect spot for you. I love this place because they will even deliver it to you if needed. This is a simple poke bowl that you can design whatever way you want. I prefer extra of the raw fish on my salads and drizzled in spicy sauces plus lime sauce. If you are unsure of what to get or how you want your bowl done, they have premade bowls to choose from. This can be perfect for anyone who is feeling a bit indecisive.

Give them a follow on Instagram for the latest updates.

address800 Islington Street, Plaza 800, Suite 7, Portsmouth, NH 03801, United States
Websitehttps://www.ohana.kitchen/
telephone+1 603-319-8234

Most places in Portsmouth are adapting to this new lifestyle and trying to keep at half capacity. It is one of the lucky areas that didn’t get hit too hard with COVID, but still eager to protect the community. Simply and call the restaurant you are interested in finding out if they are delivering in your neighborhood. This is one of the best ways to support local businesses and keep your money local to boost the community’s economy.

Homemade Halloween treats to make with your kiddos!

By
Bailey Woodean
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0
Homemade Halloween treats

Halloween Treats – Crispy Chocolate Coconut Ghosts

Crispy Chocolate Coconut Ghosts

Ingredients
  • 1 box Athens Mini Fillo Shells
  • 3 tablespoons sweetened condensed milk
  • 1/3 cup semisweet chocolate chips
  • 2/3 cup shredded coconut
  • 1/3 cup chopped dried cherries
  • 2 egg whites room temperature
  • 1/8 teaspoon cream of tartar
  • 1/2 cup superfine granulated sugar
  • 1/4 teaspoon vanilla extract
  • Small candies or sprinkles for eyes
Halloween
Instructions
  1. Place the chocolate and sweetened condensed milk in a medium bowl. Microwave on high for 30-60 seconds until the chocolate is melted enough to stir into the milk. Add the coconut and dried cherries. Mix to coat.
  2. Place the Athens Mini Fillo Shells on a baking sheet. Scoop a 2-teaspoon portion of the mixture into each shell. Preheat the oven to 200 degrees F.
  3. Then add the egg whites and cream of tartar to a clean mixing bowl. Use an electric mixer to beat the egg whites until frothy. Once frothy, beat while slowly adding the sugar and vanilla. Beat until the sugar is dissolved and the eggs have turned into a firm white meringue. The meringue should be stiff enough to stand up on its own.
  4. Place the meringue in a piping bag with a medium tip (or a plastic bag with the corner cut off.) Pipe a pile of meringue on top of each filled cup to form the ghost. Then place two small candies or sprinkles on each pile for eyes. Bake for 60-90 minutes until hard and crispy. Cool completely before serving.

Chocolate Pretzel Spider Webs

Two Cute and Creepy Halloween Treats

Ingredients
  • 8oz bag gluten-free pretzel sticks (I like Snyders)
  • 12oz bag chocolate chips (white and/or dark chocolate – see note)
  • Surf Sweets Spooky Spiders and Fruity Bears
Homemade Halloween treats
Instructions
  1. Arrange pretzel sticks in a circle (9 pretzel sticks for a large spider web, 4 pretzel sticks broken in half for a mini spider web,) on a Silpat, wax paper, or parchment paper-lined half baking sheet (make sure it will fit inside your refrigerator first!)
  2. Add half the chocolate chips to a microwave-safe bowl then microwave on full power in 30-second increments, stirring between increments, until fully melted. Transfer chocolate to a piping bag or small ziplock bag then snip off a corner. Fill the center of the pretzels circles with chocolate then carefully move in ever-growing circles to create webs. Gently place a spooky spider in the centers of the large webs and Fruity Bears in the centers of the small webs. Melt remaining chocolate if needed to create more chocolate pretzel spider webs.
  3. Refrigerate until chocolate is set then carefully peel back the Silpat, wax or parchment paper and serve.
Homemade Halloween treats
Notes
  1. Nestle white chocolate chips was the only brand I found at the grocery store to be gluten-free. Enjoy Life has delicious, top 8 allergen-free dark chocolate chips.

Healthy Halloween Treats – Mummy Apple Crypts

Healthy Halloween Treats – Mummy Apple Crypts

Ingredients
  • 1 package of puff pastry
  • 2 cups apple, peeled and diced
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 egg
  • Equal parts cinnamon and sugar
  • Candy eyeballs
Instructions
  1. Preheat the oven to 400°F. Peel and dice the apples. Sprinkle it with brown sugar and cinnamon. Set aside.
  2. Follow the directions on the box of puff pastry to thaw. Unfold the two sheets of puff pastry and cut each sheet into four squares. Place the squares on a cookie sheet lined with parchment paper.
  3. Score three dividing lines as shown in the picture per square. Next, create 6-8 strips on each side of the square being careful not to cut into the middle.
  4. Place a spoonful of your sugar-cinnamon diced apples in the middle of the square. Next, fold the top strip and bottom strip down each side of the middle to keep the apples in place. Fold the remaining strips diagonally to create the body of the mummy. Be sure to leave enough space around the head of the mummy to fit candy eyeballs once the pastries come out of the oven.
  5. Beat the egg in a small bowl and use a pastry brush to spread the egg wash over the top of the mummy. Sprinkle each mummy with equal parts cinnamon and sugar.
  6. Bake according to the package directions, about 15 to 20 minutes until the mummies are golden brown. Remove from the oven and allow the pastries to cool before fitting in the candy eyeballs.

Skillet meals for the busy bee

By
Bailey Woodean
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0
Skillet Meals

Apple Cider Chicken Skillet

https://www.wellplated.com/apple-cider-chicken/#wprm-recipe-container-33754

Ingredients
  • 4 teaspoons extra-virgin olive oil – divided
  • 1 1/2 pounds boneless skinless chicken thighs – (about 8, depending on size)
  • 1 teaspoon kosher salt – divided
  • 1/2 teaspoon freshly ground black pepper – divided
  • 1/2 cup fresh apple cider
  • 2 teaspoons Dijon mustard
  • 3 medium firm – sweet apples, cored and cut into 1/2-inch slices (I used Gala)
  • 2 teaspoons chopped fresh rosemary – plus additional for serving
Skillet meals
Instructions
  1.  Heat 2 teaspoons of oil in a large skillet over medium-high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
  2. In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium-high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are slightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.

Notes

  1. This recipe is best enjoyed the day it is made but can last 1 to 2 days in the fridge. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.
  2. You can swap chicken breasts for the thighs, though I think overall, thighs give this recipe the best flavor. If you use chicken breasts, be sure to watch the cooking time, as it may vary from what is listed in the recipe.

Ground Turkey Enchilada Skillet Meal

https://www.cookincanuck.com/ground-turkey-enchilada-skillet-meal/#wprm-recipe-container-53446

Ingredients
  • 1 pound extra lean ground turkey
  • 1 teaspoon ground cumin divided
  • 1 teaspoon dried oregano divided
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon ground pepper
  • 3 teaspoons olive oil divided
  • 1/2 yellow onion chopped
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 1/2 cups green enchilada sauce (I used medium spice)
  • 3/4 cup salsa
  • 1 (4 oz.) can diced green chiles
  • 1 (14 oz.) can black beans drained & rinsed
  • 3/4 cup fresh or frozen corn kernels
  • 3/4 cup cooked brown rice
  • 4 corn tortillas cut into 1 1/2-inch strips
  • 3/4 cup grated Pepper Jack cheese
  • 3 tablespoons minced cilantro
skillet meals
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon salt, and pepper and cook, breaking up with a wooden spoon, until browned. Transfer to a bowl.
  2. Reduce the heat to medium and add 2 teaspoons of olive oil to the skillet. Add the onion and cook, stirring occasionally, until the onion is tender and starting to brown, 3 to 4 minutes.
  3. Add the remaining 1 teaspoon olive oil and stir in the red bell pepper. Cook for 1 minute. Stir in the garlic, remaining ½ teaspoon cumin, remaining ½ teaspoon oregano, and ¼ teaspoon salt. Cook for 1 minute.
  4. Add the enchilada sauce, salsa, green chiles, black beans, corn, rice, and cook ground turkey to the skillet. Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
  5. Stir in the corn tortillas, then sprinkle the cheese over the mixture. Cover the skillet for a minute to allow the cheese to melt.
  6. Garnish with cilantro. Serve.

Food Drink Magazine Issue 2 September 2020

By
admin
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0
Food Drink Magazine Issue 2

Food Drink Magazine Issue 2

You can reach our Digital Magazine at https://issuu.com/fooddrinkmagazine and https://www.magzter.com/US/HGH-Perfect/Food-Drink-Magazine/Food–Beverage/All-Issues.

Food drink magazine Issue 2

Food Drink Magazine Issue 1 August 2020

By
admin
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0
Food Drink Magazine Issue 2

Food Drink Magazine Issue 1

You can reach our Digital Magazine at https://issuu.com/fooddrinkmagazine and https://www.magzter.com/US/HGH-Perfect/Food-Drink-Magazine/Food–Beverage/All-Issues.

Food drink magazine Issue 1

Enchiladas

By
Bailey Woodean
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0
Enchiladas

You may think that enchiladas are a one-trick pony. Think again! The following are some of the most drool enhancing enchilada recipes I have ever seen!

Vegetarian Bean and Cheese Enchiladas

Vegetarian Bean and Cheese Enchiladas

Ingredients
  • 1 cup enchilada sauce
  • 7 to 8 flour tortillas, 6-8 inches, lightly warmed, see notes above
  • 1.5 cups cooked black beans, I use this slow-cooker recipe, see notes above
  • 4 ounces Monterey Jack cheese, grated
  • 1/2 cup cilantro, finely chopped
  • 4 scallions, thinly sliced
Instructions
  1. Heat the oven to 425ºF.
  2. In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.
  3. Place a tortilla on the work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish.
  4. Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)
  5. Transfer pan to the oven (uncover it if you stashed it in the fridge) and bake for 15 to 20 minutes or until some of the cheese is beginning to blister.
  6. Let cool briefly, then serve.

Zucchini enchiladas

https://www.delish.com/cooking/recipe-ideas/recipes/a51783/zucchini-enchiladas-recipe/

Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • Kosher salt
  • 3 c. shredded rotisserie chicken
  • 1 1/3 c. red enchilada sauce, divided
  • 4 large zucchini, halved lengthwise
  • 1 c. shredded Monterey jack
  • 1 c. shredded cheddar
  • Sour cream, for drizzling
  • Fresh cilantro, for garnish
Instructions
  1. Preheat the oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.
  2. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with the remaining zucchini and chicken mixture.
  3. Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.
  4. Bake until the cheese is melty and enchiladas are warmed through, 20 minutes.
  5. Top with sour cream and cilantro before serving.

Enchiladas

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Ingredients

For the Chicken and White Bean Filling:

  • 1 tsp olive oil
  • 1/4 cup minced white onion
  • 2 cloves garlic, minced
  • 4.5 oz can chopped green chiles
  • 15.5 oz can Navy beans, or Cannellini beans
  • 8 oz cooked shredded chicken breast
  • 1/4 cup water
  • 1 chicken bullion
  • 1 teaspoon ground cumin

For the Green Chile Enchilada Sauce:

  • 1 teaspoon butter
  • 1/2 cup chopped white onion
  • 2 tbsp flour
  • 1 cup reduced-sodium chicken broth
  • 7 oz can chopped green chile
  • 2 jalapeños, chopped (I used jarred)
  • kosher salt
  • 1/2 cup light sour cream
  • 3/4 cup reduced-fat Mexican cheese
  • 8 8-inch flour tortillas
  • chopped fresh cilantro or scallions, or both!
Instructions
  1. Preheat the oven to 375°.

For the Filling

  1. In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes.
  2. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low for 15 minutes.
  3. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

For the Creamy Salsa Verde Sauce

  1. In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.
  2. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth.
  3. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to taste.
  4. Cook another minute then remove from the heat. Stir in the sour cream.

To assemble

  1. Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling.
  2. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling the remainder of the tortillas.
  3. Pour the enchilada sauce over the top of the enchiladas. Top with cheese.
  4. Cover with aluminum and bake for 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from the oven and top with fresh cilantro or scallions.

Are Grocery Stores Distracting Us From What Fresh Really Is?

By
Morgen Sechler
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0
Grocery

It’s funny how often we buy produce in the store without giving a thought as to how it’s grown or where it comes from. The natural convenience seems to block any potential care or interest in its original sources. An interest we should have. An interest in the quality of our food, the sustainability and the overall freshness that could make or break a meal. Is convenience really worth it?

What Fresh Really Is

It needs sun, soil, rain… time. None of these naturally happen in a grocery store.

Our common idea of “fresh” is walking into the grocery store and seeing our produce laid out, all tidy, neat, organized, perceived to be untouched.

This isn’t the truth though; we have been conditioned to see the image of our produce in the grocery stores as fresh. For most of us we believe it’s the only way to obtain fresh foods. So why do we feed into this cycle when we’re all so clearly aware that produce needs to grow? It needs sunlight, soil, rain… time. None of these naturally happen in a grocery store. Why aren’t we taking it upon ourselves to provide this sun, soil, rain and time? Why don’t we want to be the most in touch with fresh produce we could possibly be? Convenience. It’s too easy to rely on that grocery store.

There’s a wealth of benefits to growing your own produce, you save money, you’ll eat fresh and you gain a natural sense of providing for yourself, you’re living off the land. The problem is, not enough people have truly experienced this.

Yes, you go out to a nice dinner where the restaurant is sourcing their produce directly from a farmer, but you’re only partially experiencing it, only when you choose to go out. Bringing in that freshness seems unattainable in our home environment; it’s associated as something too difficult to achieve and this is completely untrue!

What Fresh Really Is

…the goal is to have lived well, provide proper, full nutrition to our families and enjoy every aspect of life to the fullest.

Let’s take it back to sun, soil, rain and time, all things that are naturally occurring. All things that take little effort on our part. Let’s change the perspective to sourcing and growing our own food. Let’s push the narrative that this is true convenience. In the end the goal is to have lived well, provided proper, full nutrition to our families and enjoy every aspect of life to the fullest. Shouldn’t we be pushing these ideals onto the three times a day we enjoy a meal? If we provide ourselves the opportunity to continuously eat fresh and well, it has a domino effect on different avenues of our lives.

To wake up to an omelet with fresh tomatoes and seared off the vine jalapenos, with crisp spinach only having a moment to breath from being plucked off the vine into our frying pans. To settle down to dinner with the family knowing you’re feeding them something that literally stopped growing within the past hour and is now settled onto their plates, ready to provide the most fresh, optimal nutrition. This sounds like a beautiful morning, a proper start of the day and a wholesome way to wind down and get ready for it all to unfold again. For every dish we make to be more impactful, more flavorful, more whole, this should be a goal we all strive for.

Gardening really is that simple, growing your own food really is that easy, and the rewards that come after cannot be replaced by a grocery store. Being able to have a one on one understanding of how to obtain and nurture your food for it, in turn, to nurture you is incredibly valuable and when mother nature is doing most of the work why not take a crack at planting some seeds. Let’s turn the focus towards fresh. Let’s turn the focus towards connecting over the most delicious of a meal. Let us reap the rewards, respect the land and let it nourish us, it has been designed to do so.

Sources

Hands with lettuce picture – https://pixabay.com/photos/gardening-plant-salad-garden-eat-5214372/

Tomato plant picture – https://pxhere.com/en/photo/1580057

Burger fries and coleslaw!

By
Bailey Woodean
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0
Burger fries

We are making burger fries and coleslaw for dinner today. So let’s start.

Burger fries and coleslaw!

The burger

Cheesy Bacon Burger with Fried Egg

https://gimmesomegrilling.com/cheesy-bacon-burger-with-fried-egg-giveway/

Ingredients
  • 4 hamburger patties
  • 4 slices cheese
  • 8 slices bacon
  • 4 Tbsp butter divided
  • 4 eggs
  • 4 lettuce leaves
  • 4 buns
  • Salt & Pepper to taste
Cheesy Bacon Burger with Fried Egg
Instructions
  1. Heat a gas grill to high heat. When it reaches 350 – 400 degrees F place burgers on the grill grate. Grill the first side about 3 minutes or until golden brown and slightly charred. Flip over burgers. Cook an additional 6 minutes or until it reaches desired doneness. When you have one minute left of grilling time, place a slice of cheese on top of the burger and let it melt.
  2. While burgers are cooking you will want to fry your eggs either on a skillet on the stove or on the grill. Heat a pan with 2 Tbsp butter over medium-high heat. When the butter foams, break the eggs into the pan, spacing them about 2 inches apart. Reduce the heat to low and season the eggs with salt and pepper. Cover the pan and cook until the whites are set and the yolks are just beginning to firm around the edge, about 5 minutes.
  3. You will also want to prepare your bacon according to the directions on the package while the burger is cooking.
  4. While burgers are cooking butter the insides of the buns with 2 Tbsp butter. Place buns, butter side down, on grill grates to toast. Remove from the grill when they are lightly toasted.
  5. When the burgers are done, remove from the grill place on a toasted bun, and top with lettuce, bacon, and egg!

The fries

Crispy Garlic Baked Potato Wedges

https://cafedelites.com/crispy-garlic-baked-potato-wedges-recipe/#wprm-recipe-container-40491

Ingredients
  • 6 large russet potatoes, rinsed
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
  • 1/2 teaspoon onion powder
  • 2 teaspoons salt, (adjust to your tastes)
  • 1 teaspoon paprika
  • 1/2 teaspoon black cracked pepper
  • 2/3 cup finely grated or shredded parmesan cheese, divided
  • 2 tablespoons fresh chopped parsley
fries
Instructions
  1. Preheat the oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
  2. Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
  3. In a small jug, combine the oil, garlic, onion powder, salt, paprika, and pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
  4. Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
  5. Bake for 35 minutes, turning wedges halfway through the baking time, until golden, crisp, and cooked through when tested with a fork.
  6. Sprinkle with parsley and remaining parmesan cheese to serve.

The coleslaw

Coleslaw recipe

Coleslaw Recipe {Only 4 Ingredients!}

Ingredients
  • 1 (14 oz.) pkg. coleslaw mix
  • 1/2 cup good quality mayonnaise
  • 1 1/2 Tbsp honey (or granulated sugar)
  • 1 1/2 Tbsp apple cider vinegar
  • Salt (optional, to taste)
Instructions
  1. In a small mixing bowl whisk together mayonnaise honey, apple cider vinegar, and a pinch or two of salt if needed.
  2. Place coleslaw mix in a medium mixing bowl pours mayonnaise mixture over then toss to evenly coat. Serve immediately.
Recipe Notes
  1. Try it with mix-ins too! I love it with bleu cheese, apples, dried cranberries, or sliced almonds.
  2. If you are looking to boost flavor try it with some of these seasonings to taste: onion powder, garlic powder, celery seed, dry mustard or dijon mustard, and black pepper

Grabbing the Best Breakfast To Go In Portsmouth

By
Kayla Eaton
-
0
Best breakfast

This week is a bittersweet week for me; in two days, I would be flying across the world to try new foods in Vietnam. Next week I would be flying to Cambodia, and then I would be flying home. I would have been doing this all if our world had not collapsed over the last few months. Instead of wallowing in pity and sadness, I have decided to continue doing what I love—writing, and of course, eating.

Best Breakfast To Go In Portsmouth

I have made it my mission to try more local restaurants and support them in the only way that I currently can, by ordering from them, enjoying them, and showing my appreciation. Each morning I wake up and ruin my eggs, burn my bacon; in fact, I suck at cooking. One morning it hit me; I can order takeout for breakfast. Why have I never thought of that? Here are the best breakfast places to grab something to go, and have it be a phenomenal morning.

The Friendly Toast

Now, I am biased. I work down the street from them, and one morning I had it bad. I was so hungry I couldn’t function; my brain was coffee deprived. I thought there was absolutely no way I could cook anything at work, and there was no way I could be human without help. I called The Friendly Toast in a panic.

I asked for three eggs and eight pieces of bacon and some black coffee. That is all I desperately needed, and oh my, they blew my expectations out of the water.

The eggs were perfectly running; the bacon was incredibly crispy and not greasy, and the coffee was black and strong enough to wake me up. If you are in a pinch, call The Friendly Toast. They have a reputation and will make the best experience for anyone looking to take out.

For some fun pictures, check out their Instagram!

address113 Congress Street, Portsmouth, NH 03801
Websitehttps://thefriendlytoast.com/
telephone(603) 430-2154

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJQyECcwu_4okRjpuKNi-jnXE”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”the-friendly-toast-portsmouth” title=”The Friendly Toast” review_num=”3″]

Tuscan Market

You will need to be careful. If you are someone who eats breakfast anytime past 11 am, they do not carry breakfast at that time! You will have to order something before their breakfast menu disappears for the day. Personally, I have never run into this problem, but I know a few folks who have. There is one thing on this menu that you have to try above any other breakfast item. You need to try the Salmone Affumicato, also known as a cured salmon sandwich.

This breakfast sandwich comes with two eggs cooked your way, on top of rustic biali bread. In between it there is cured salmon, roasted onion, ricotta cheese, and capers. It smells strongly of salmon and onion, but each bite is crunchy with smoothness in the middle and the salmon’s saltiness. It is literally my favorite breakfast dish of all time, and I highly recommend it for anyone who has a bit of an extreme breakfast pallet.

You can check their website for the latest menus!

address14 Market Square Portsmouth, NH 03801
Websitehttp://www.tuscanbrands.com/Market/Portsmouth/
telephone603.570.3610

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJxTXLzX7A4okRKAlkD7o-z18”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”tuscan-market-portsmouth” title=”Tuscan Market” review_num=”3″]

The Goods

This is in a really amazing location right behind the main parking garage in Portsmouth. You can call them for an easy phone order, or you can place your order online. Either way, it is easy and great if you are in a rush and in need of coffee. One unique breakfast item is their stuffed french toast. I absolutely adore this plate, and it is great to enjoy it before a long shift. It’s classic french toast, stuffed with cream cheese, berries, and a side of maple syrup. It is sweet, fruity, and will hit every sensation you need for breakfast. If you need something a bit more hardy, you can always add in an egg.

Check out their stinking cute Instagram page.

address29 Vaughan Mall, Portsmouth, NH 03801
Websitehttp://www.thegoodsnh.com/contact.html
telephone603-373-8415

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJtSVinwu_4okRPWNwCW5iuWs”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”the-goods-market-and-cafe-portsmouth” title=”The Goods” review_num=”3″]

Maybe I will not have breakfast in Vietnam this week, but I will enjoy what the local restaurants have to offer. I am taking advantage of all of the places now offering takeout that never used to. In a way, this situation has let me experience a different side of Portsmouth. I am incredibly grateful for all of the people who continue to work and support the community.

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