Summer outing options and the best non-alcoholic drinks for them!

July 21, 2020

I think we are all itching for an outing after being in quarantine for so long. But, since alcoholism has been on the rise, maybe the best thing we can do is get out and get clean! So, here are several summer drink recipes that have been created without the use of alcohol but are still refreshing and delicious! Although, alcohol can be added if you want to shake things up!

If you’re planning a family camping trip

Non-Alcoholic Moscow Mule

https://lmld.org/non-alcoholic-moscow-mule/

Ingredients

1 lime (1-2 tablespoons juice, fresh is best)
1 TBSP simple syrup
1/4 cup club soda
3-4 mint leaves (torn, optional)
3/4 cup Ginger Beer (make sure it’s nonalcoholic)
crushed ice

Instructions

At the bottom of the cup, pour juice from the lime, simple syrup, and club soda.
Add mint leaves if desired.
Fill the cup about halfway with ice.
Then pour about 3/4 a cup of ginger beer over the ice.
Garnish with mint leaves and a lime wedge if desired, and serve.

If you’re having a picnic in the park with friends

Cardinal Punch Mocktail

https://www.thespruceeats.com/cardinal-punch-recipe-non-alcoholic-759634

Ingredients

2 ounces cranberry juice
1/2 ounce lemon juice
1-ounce orange juice
2 ounces ginger ale
Garnish: lemon and orange slices

Instructions

Pour the juices into a Collins glass half-filled with ice cubes.
Top with the ginger ale.
Garnish with orange and lemon slices.
Serve and enjoy!

If you’re going out on a date with your spouse

Refreshing non-alcoholic mojito

https://www.watchwhatueat.com/non-alcoholic-pineapple-mojito/#wprm-recipe-container-1731

Ingredients

4-5 pieces of 1-2″ pineapple pieces
4-5 leaves fresh mint
1 tbsp lime juice
1/2 cup chilled grape juice (if possible freshly prepared at home)
1/2 cup chilled sparkling water or soda
1 tsp agave (optional to adjust sweetness)
ice cubes to serve
few lime slices to garnish

Instructions

In a small mixing bowl, add pineapple pieces and muddle them using the back of a wooden spatula for a couple of mins or until all pineapple pieces have broken into small pieces. Then, add mint leaves and again muddle for a few seconds to just bruise the leaves and release the essential flavors.
Transfer the muddled mixture into a serving glass. Add ice cubes followed by grape juice, lime juice, sparkling water, or soda.
Adjust sweetener if necessary. Give it a gentle mix, add a couple of lime slices and enjoy a glass of pineapple mojito this summer

If you’re having a girls night in

Hibiscus Coconut Fizz Non-Alcoholic Cocktail Recipe

https://www.kimbroughdaniels.com/2020/01/21/hibiscus-coconut-fizz-non-alcoholic-cocktail/#wprm-recipe-container-8748

Ingredients

2 Hibiscus tea bags
2-3 sprigs Fresh Rosemary
1 cup of sugar
1 cup of water
1.5 oz Hibiscus Rosemary syrup
2-3 dashes Orange bitters
1 can Coconut flavored sparkling water La Croix is so delish!
Fresh lime wedges

Hibiscus Coconut Fizz Non-Alcoholic Cocktail Recipe

Instructions

Make the Hibiscus Rosemary simple syrup

In a small saucepan, combine sugar and water, Heat over high heat until water is boiling. Whisk until all of the sugar is dissolved.
Then add the tea bags and Rosemary sprigs. Reduce heat to a simmer. Let the mixture steep for 10-15 minutes.
Remove the pan from the heat and let it cool to room temperature. Remove the tea bags and Rosemary. Pour into a small jar. Then refrigerate until you are ready to use it.

Make the cocktail

Fill a rocks glass with ice. Add syrup, sparkling water, and bitters. Stir well with a bar spoon.
Add a squeeze of lime. Garnish with a lime wedge and fresh Rosemary.

Ceres Bakery

Kayla Eaton

July 20, 2020

Ceres Bakery is a golden ticket in Portsmouth. This bakery not only serves the best lunches in town for everyone on the go, but they have insanely good baked goods. It is a small place but gorgeous, and they are one of the best spots to go for tea time.

There is no doubt that if you’re visiting Portsmouth New Hampshire, you will walk up and down Penhallow street, looking at the buildings’ amazing architecture while walking on a brick road. It is a small street that you can walk up and down in just a few minutes. However, there is one place you must try, and that is this superb bakery.

View this post on Instagram

Ceres Bakery is decked out for summer! Open for to-go lunch and goodies 8 till 2! Today special Chicken white bean chili and a southwest BLT! ?????❤️

A post shared by Ceres Bakery (@ceresbakery) on Jun 3, 2020 at 7:09am PDT

They make everything early in the morning. You can tell that everything is made with the best ingredients, and with all the love and patience, the team can muster up at 3 am. Ceres Bakery is open for breakfast and lunch. Unfortunately, if you’re later in the afternoon, you may miss their fantastic menu options.

A Bright Blue Building in The Middle of Portsmouth

The first thing you will notice about this quaint bakery is that it is bright blue in a mostly cement and red city. The second thing you will see is that there is beautiful ivy growing up the sides of the wall, and it will entice you inside. Once you walk in, you will notice a few tables next to the windows, and a back room where you can enjoy your lunch. The farthest from the tables is a case filled with baked goods, right behind that, you will see the bakery and if you’re lucky you can watch them bake all of the fresh goodies that come out of their kitchen.

View this post on Instagram

Ceres Bakery now open 8 to 2 Wednesday through Saturday offering breakfast goodies hot and iced coffee and now lunch specials to go!! Today’s special, Ceres Chicken Caesar wraps!

A post shared by Ceres Bakery (@ceresbakery) on May 27, 2020 at 6:56am PDT

Ceres Bakery: What to Try

Every day they come up with special lunch menus. Everything is made that day, and it’s never the same unless it is a local favorite. The bakers and chefs like to mix it up and always keep a good mix in their menu. On top of their delicious lunch special, you should try a few things when stopping in.

• Raspberry Muffins– These are soft on the inside and crunchy on the top. The raspberries are tart, but the sweetness of the bread balances out rather nicely. It is not too sweet, but not too sour. They hardly ever have any leftovers when they bake these muffins.

• Lemon Tart– This is a perfectly cut square, with a sweet crust but a super tart lemon filling. It is sprinkled in powdered sugar. This is a treat that is a must-have if you love a fresh lemony taste in the mornings. It goes great with black tea or mint tea.

• Devilsfood Cake– This cake is rich, creamy, and incredibly moist. It holds its texture well and is iced with a chocolate buttercream that is thick but easy to eat. The texture of the cake is slightly crumbly, but every single bite holds its hydration well.

• Carrot Cake– A cake that is hard to beat, it is definitely an acquired taste. This cake is made with freshly grated carrots and chopped walnuts, giving it the perfect crunch. There is a lovely layer apricot preserves that are perfectly sweet and fruity. On the top is the yummiest cream cheese frosting you will ever taste.

Ceres Bakery is known for some fantastic food and midday desserts. No matter what you try, there will be no disappointments. You can enjoy outdoor seating in beautiful lawn chairs, or take your dessert down the street to walk and eat. This is one of the best places to go to get a cup of coffee and a treat!

Ceres Bakery

	CERES BAKERY
	51 Penhallow St, Portsmouth, NH 03801
	https://ceresbakery.com/
	+1 603-436-6518

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJcV8SSAy_4okRlHuN5GIRF88”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”ceres-bakery-portsmouth” title=”Ceres Bakery” review_num=”3″]

Perfect bar food!

Bailey Woodean

July 20, 2020

So, you want to open a bar that serves the best food in town? Here are some recipes to help you get on the right track and get you that much closer to being known as the ”best bar food in town”!

Smoky maple and barbecue chicken wings

https://www.taste.com.au/recipes/smoky-maple-barbecue-chicken-wings/10bb665f-8e0d-4460-943a-5f13c4ad8299?r=recipes/pubfoodrecipes&c=FV4M2dc4/Pub%20food%20recipes

Ingredients

1/4 cup maple syrup
1/4 cup smoky barbecue sauce
3 teaspoons smoked paprika
1 teaspoon onion salt
1.5kg chicken nibbles (see note)
1 tablespoon chili sauce
1 tablespoon chopped fresh chives

MUSTARD SOUR CREAM

1/3 cup sour cream
2 tablespoons finely chopped fresh chives
1 tablespoon wholegrain mustard

Perfect bar food: Smoky maple and barbecue chicken wings

Instructions

Combine maple syrup, barbecue sauce, paprika, and onion salt in a jug. Place chicken, in a single layer, in a ceramic baking dish. Pour over the sauce. Turn to coat. Cover. Refrigerate for 6 hours or overnight, if time permits, occasionally turning chicken.
Preheat the oven to 350 degrees Fahrenheit. Remove chicken from the fridge. Stand at room temperature for 15 minutes. Bake chicken in the marinade for 35 minutes, turning twice during cooking, or until chicken is browned and cooked through. Brush chicken with chili sauce. Scatter with chives.
Meanwhile, make Mustard Sour Cream Combine sour cream, chives, and mustard in a bowl. Season well with salt and pepper. Serve with chicken wings.

Chicken schnitzel Caesar sandwich

https://www.taste.com.au/recipes/chicken-schnitzel-caesar-sandwich/fc11e6fc-7034-464d-937a-b55c1918e4cb?r=recipes/pubfoodrecipes&c=FV4M2dc4/Pub%20food%20recipes

Ingredients

2 large (about 200g each) chicken breast fillets
1 1/4 cups (90g) fresh breadcrumbs (made from day-old bread)
1/4 cup (20g) finely grated parmesan
1 teaspoon finely grated lemon rind
1/2 cup (75g) plain flour
1 egg, lightly whisked
1/4 red cabbage, finely shredded
1 cup finely shredded green cabbage
1 baby fennel, finely shaved
1 small carrot, grated
1/4 cup finely shredded mint
1/2 cup (125ml) Paul Newman’s Own Creamy Caesar dressing, plus extra to serve
Vegetable oil, to shallow fry
4 sourdough bread rolls, split
French fries, to serve

Instructions

Use a large sharp knife to cut each chicken breast in half horizontally. Place a chicken fillet between 2 sheets of plastic wrap. Use a meat mallet or a rolling pin to gently pound. Repeat with remaining fillets.
Combine the breadcrumbs, parmesan, and lemon rind in a large shallow bowl. Place the flour on a plate. Whisk the egg with 1 tablespoon of water in a separate bowl. Dip chicken in the flour to lightly dust. Dip in the egg then dips in breadcrumb mixture, pressing lightly to coat. Place on a tray in the fridge for 30 minutes to rest.
Meanwhile, combine the cabbage, fennel, carrot, mint, and Caesar dressing in a large bowl. Season with salt and pepper.
Heat enough oil in a large frying pan to cover the base. Place over medium heat. Add schnitzels, cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with a paper towel.
Place the base of the bread rolls onto serving plates. Top with the coleslaw. Cut the schnitzels in half and stack on rolls, drizzle with extra Caesar dressing. Serve immediately with fries.

Vegan Dessert Nachos with Coffee Ice Cream

Ingredients

3-4 large whole grain, white, OR gluten-free brown rice tortillas*
2-3 tsp cinnamon sugar
2-3 scoops coconut coffee ice cream (or other ice creams)
2-3 Tbsp light chocolate syrup or vegan hot fudge
Whipped coconut cream and/or strawberries for topping

Instructions

Turn your oven to low broil and position a rack in the top 1/3 of your oven.
Cut tortillas in triangles, place on two lightly greased baking sheets and lightly coat with avocado oil (or other oil).
Add cinnamon sugar and toss again to coat, adding more cinnamon sugar as needed.
Arrange tortillas in a single layer on a baking sheet and broil for 1-3 minutes on each side, being careful not to burn as they turn from crisp to burnt quickly. They should take about 2 minutes on each side.

Remove from the oven and arrange on a large plate. Top with coffee ice cream, drizzle with chocolate sauce and top with strawberry or cherry. Serve immediately

The best camping food to make this summer!

Bailey Woodean

July 19, 2020

Campfire Nachos

https://www.freshoffthegrid.com/campfire-nachos/

Equipment

4qt Dutch Oven

Chimney Starter

Ingredients

1 tablespoon neutral-flavored oil
½ lb tortilla chips
1 (7.75 oz) can El Pato hot tomato sauce or equivalent
1 cup shredded Mexican cheese blend
1 (14.5 oz) can black beans, drained
1 large avocado, cubed
4-5 green onions, sliced
a handful of fresh cilantro, chopped
1 small lime, cut into wedges

Instructions

Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

Camping Dutch Oven Chicken and Dumplings

Ingredients

1 broiler/fryer chicken 2-1/2 to 3 pounds, shredded or chunked
3 cups of water
1 cup chopped onion
4 celery ribs sliced
3 medium carrots sliced
1 teaspoon celery seed
2 teaspoons rubbed sage divided
1 teaspoon salt
1/4 teaspoon pepper
3 cups biscuit/baking mix
3/4 cup plus 2 tablespoons milk
1 tablespoon minced fresh parsley

Instructions

Place chicken and water in a Dutch oven. Cover and bring to a boil.
Reduce heat to simmer; cook until chicken is tender, about 30 minutes.
Remove chicken from kettle; bone and cube.
Return chicken to kettle along with the onion, celery, carrots, celery seed, 1 teaspoon of sage, salt, and pepper.
Bring to a boil.
Reduce heat.
Cover and simmer for 45-60 minutes or until the vegetables are tender.
For dumplings, combine the biscuit mix, milk, parsley, and remaining sage to form a stiff batter or use a can of biscuits.
Drop by tablespoonfuls into the simmering chicken mixture.
Cover and simmer for 15 minutes.
Serve immediately.

Red Wine Hot Chocolate Recipe

Ingredients

Boiling pan
Stirring spoon
Mugs for cocoa
2 cup Red wine
2 tbsp Cocoa powder
2 tbsp Sugar
1/2 tsp Cinnamon
4 cup milk
Hint of salt

Instructions

Whisk the cocoa powder, sugar, and cinnamon together in a large saucepan.

Add the milk and red wine and bring to a simmer over medium heat, whisking occasionally, until hot and smooth, about 5 minutes.

Enjoy!

Camping Breakfast Burritos

Ingredients

4 large flour tortillas
4 potatoes peeled, chopped, cooked
1 lb bacon browned and crumbled
8 eggs scrambled
1-1 1/2 cups cheddar cheese grated
Pinch salt & pepper
green onions sliced

Toppings

salsa or hot sauce for serving optional
Sour cream
Cilantro

Instructions

Mix all cooked ingredients together.
Fold in a tortilla. Wrap in foil
Add to a plastic zipper bag or portable container. Until ready to eat.
Take out when ready to eat.
Cook for 10-15 min or until the cheese is melted.
Serve and enjoy!

Stuffed French Toast

Ingredients

8-12 Slices Bread (depending on thickness)
4 Eggs
2 cups Milk
1 tbsp Cinnamon
1 tbsp Vanilla
1 container Galbani Mascarpone
1 cup Blackberries

Toppings

Powdered Sugar
Maple Syrup
Mint
Whipped Cream

Instructions

Mix eggs, milk, cinnamon, and vanilla in a mixing bowl.
Layout bread and spread on a thick layer of Galbani Mascarpone on each piece of bread.
Add blackberries to half of the bread slices.
Sandwich the bread together and press down.
Dip each sandwich in the egg mixture.
If cooking on a pan: place each slice in a hot greased cast-iron skillet over medium heat. Cook until crispy and cooked through (about 4-5 mins) on each side.
If baking: line a loaf pan with foil, spray with nonstick spray and add all the pieces to the pan. Wrap tightly with foil and bake over the fire until cooked through (45 minutes to an hour normally).
Serve with maple syrup. Enjoy!

Chinese Beef and broccoli and chicken and broccoli

Bailey Woodean

July 19, 2020

Let’s start with the beef!

Beef and Broccoli

Ingredients

For the beef and marinade:

1 pound flank steak (450g, sliced 1/4 inch thick)
1/4 teaspoon baking soda (optional)
3 tablespoons water
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon oyster sauce

For the sauce:

2/3 cup low sodium chicken stock (warmed)
1 1/2 teaspoons granulated sugar (or brown sugar)
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce (or double black dark soy sauce)
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper

For the rest of the dish:

4 cups broccoli florets (300g)
3 tablespoons vegetable oil (divided)
2 cloves garlic (minced)
1/4 teaspoon ginger (grated/minced, optional)
1 tablespoon Shaoxing wine
2 1/2 tablespoons cornstarch (mixed with 3 tablespoons water)

Instructions

In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don’t want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoon cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water slurry to ensure it’s well combined, and drizzle the mixture into the sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

Now onto the chicken!

Chinese chicken and broccoli

https://www.allrecipes.com/recipe/240708/broccoli-and-chicken-stir-fry/

Ingredients

3 tablespoons and 1-3/4 teaspoons soy sauce
2 tablespoons brown sugar
1/8 teaspoon ground ginger
3/8 pinch red pepper flakes, or to taste
2 teaspoons water
2 teaspoons cornstarch
3/4 teaspoon vegetable oil, or to taste
1 skinless, boneless chicken breast halves, cut into chunks
3/8 onion, sliced
1 cup broccoli florets

Instructions

Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetable mixture to the side of the skillet.
Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Moms Pastries

Yonah Kilimnick

July 18, 2020

With an endearing name, and such a cute edifice, I decided that I had to try out Moms Pastries. Contrary to what the name might insinuate, Moms Pastries is a café, that specializes in sandwiches, salads, pasta and breakfast dishes. I was surprised when I walked in and there were no bakes goods in sight. We sat down at a table inside and started to study the menu. The breakfast options, which I had received recommendations for, were not so appealing to me at 1 in the afternoon, so I decided to order the broccoli linguine with cream sauce as well as an eggplant parmesan panini.

Waiting time in Moms Pastries

After having decided what to order, it took around 20 minutes or so for the waiter to make his way over to our table. Given that the restaurant had around 3 or 4 staff working only 5 different parties, I was confused why there was such a delay. It took so long for the waiter to come that I forgot what I wanted to order by the time he finally reached our table.

First came the pasta. The linguine itself was fine. It could have been homemade, but it definitely didn’t taste any different from the linguine you buy from a box. The broccoli was actually quite delicious, very tender and well-seasoned. The cream sauce was basically nonexistent, and if it was even a bit visible it didn’t add any flavor whatsoever to the dish.

After my first bite I knew that if there would have been a bit of attention paid to the seasoning of the dish it could have been excellent, but there wasn’t even any salt or pepper on the table for me to give it that chance. I have heard that some people really enjoy the broccoli linguine, so if you would like to excuse my pessimistic view on the dish there are others who you could rely on for a positive review. However, I would not recommend this dish.

Next came the eggplant parmesan panini. This sandwich was perfect. The cheese oozed out of the sides just enough to add that eye candy effect when brought to the table, without being too messy when it was time to devour it. The eggplant was very tender and had a very nice tomato sauce on it. The flatbread that was used for the panini was crispy but didn’t crumble under pressure.

The panini came with some other fresh vegetables on the side, in a similar fashion that I have seen vegetables served alongside a burger. This confused me a bit because there was simply no room for lettuce anywhere in this sandwich at all. Maybe it was meant to be a side salad, but the amount that was served seemed like a peculiar amount to be a side salad. In addition to that there was no dressing served alongside it.

I would not like my confusion caused by the side vegetables to get in the way of my view of the panini itself. I would highly recommend this sandwich and might suggest getting takeout as opposed to sitting in because lazy service caused me to be there for around a half hour longer than I wanted to be.

I do hope that the service I received, as well as the tastelessness of the pasta, was a one-time fluke, and that next time I go to Moms Pastries I will have a better experience. However, I might need some time away from Moms Pastries to forget about the whole experience because it left a bad taste in my mouth.

Moms Pastries

	517 Central Ave, Cedarhurst, NY 11516
	https://www.facebook.com/pages/Moms-Pasteries/166017600080356
	+1 516-295-4441

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJJ5u1cL9lwokRoJKasBn98eM”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”philly-cheesesteak-stockton” title=”Philly Cheesesteak” review_num=”3″]

In case you missed it on TODAY

Bailey Woodean

July 18, 2020

For generations, The TODAY Show has been a go-to for news, entertainment, and other topics for so many people around the country. Many of their episodes include a FOOD segment where a popular chef demonstrates a recipe for the anchors and the viewing audience. The following are the recipes that were featured in honor of the holiday weekend!

Red, white, and blue sangria

This adults-only drink recipe offers delicious flavors brought on by the sangria and the fresh fruit added to it.

Ingredients

• 1 cup fresh blueberries

• 1 cup fresh raspberries

• 1 pound fresh strawberries, hulled and sliced into bite-sized pieces (about 2 to 3 cups)

• 1 cup berry-flavored vodka

• ¼ cup Elderflower Liqueur

• 1 (750 mL) bottle of white wine (I like to use Sauvignon Blanc)

• ½ to 1 cup white grape juice or 3 tablespoons honey/agave (optional)

• 1 can (12 ounces)berry-flavored sparkling water

• Ice for serving

Instructions

In a large bowl, add the berries and mix to combine. Reserve 1 cup for garnish before serving.
In a very large pitcher, add the mixed berries, vodka, liqueur, wine, and optional grape juice (or honey), if using. Stir gently to mix and allow to sit in the fridge for 1 hour or up to 8 hours. As this sits the color will change to a slight pink or purplish hue depending on the berries used.
Right before serving, add the sparkling water into the pitcher and pour into glasses over ice. Garnish each glass with reserved fresh berries. Cheers!

Joy Bauer’s Summer Shrimp Boil

https://www.today.com/recipes/joy-bauer-s-summer-shrimp-boil-recipe-t185746

This shrimp boil is an easy recipe for even beginner chefs to execute. The hard part will be knowing not to over or undercook your shrimp!

Ingredients

1 onion, finely chopped
3 cloves garlic, finely chopped
2 (12-ounce) bottles beer, preferably dark
2 cups of water
2 to 3 tablespoons Old Bay seasoning
1/2 tablespoon black peppercorns
3 bay leaves
2 pounds shell-on shrimp, medium or large
3 lemons, halved

Instructions

In a large pot, add all ingredients (except shrimp) and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 5-8 minutes.
Bring back up to a full boil, add the shrimp

Giada’s Red, White, and Blue Salad

https://www.today.com/recipes/giada-s-red-white-blue-salad-recipe-t185507

Summertime means deliciously fresh, in-season ingredients as demonstrated by the following recipe.

Ingredients

QUICK PICKLE

1 tablespoon sugar
1/4 cup champagne vinegar
1/4 cup water
1 teaspoon kosher salt
1/2 English cucumber, peeled and diced (about 1 cup)

SALAD

1 tablespoon champagne vinegar
1 teaspoon whole-grain mustard
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
2 heads radicchio, chopped
1 curly endive or frisee, chopped
1½ cups red grapes halved
1 cup blueberries
1/2 cup chopped roasted and salted pistachios
1/2 cup crumbled gorgonzola Picante

Instructions

For the quick pickle:

In a small saucepan, combine the sugar, vinegar, water, and salt. Bring to a simmer over medium heat. Remove from the heat and allow to cool for 5 minutes. Place the cucumbers in a small bowl. Pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes.

For the salad:

Meanwhile in a large bowl, whisk together the vinegar, mustard, olive oil, and salt. Add the radicchio, endive, grapes, and blueberries. Toss well to coat. Drain the cucumber and sprinkle over the top along with the pistachios and gorgonzola Picante. Toss one last time and serve.

Philly Cheesesteak, making the iconic sandwich

Morgen Sechler

July 17, 2020

Philly Cheesesteak, making the iconic sandwich

The Philly cheesesteak, an infamous sandwich, nearly everyone knows about the savory steak and the caramelized vegetables that rest between slices of fresh toasty bread. I was glad to come across a very bright and noticeable food truck that provided this very sandwich.

They call themselves Philly Cheesesteak

They call themselves Philly Cheesesteak, quite honestly with a lack of creativity. The name simply just tells you what they make without adding much imagination or fun to the experience. The upside to the physical look of the food truck is the color. They choose a deep, bright red that pops from across the parking lot. Definitely the right move to choose a noticeable color. Their logo contrasts the bright red with a golden yellow, showcasing the image of what looks like an old church or possibly a historical mission. Possibly a nod to the owner or to the goal they strive to create with their food.

“…commit to the idea of a lot of cheese.”

They have kept the menu very traditional

They have kept the menu very traditional with what you’ve seen at other Philly cheesesteak shops. A handful of different types of Philly cheesesteak; bacon, mushroom, Italian, garlic and BBQ options. They also have a variety of hamburgers in either a cheeseburger, bacon or mushroom option. Then there’s the fries, quite a lot to chooses from.

They’re the nice thick steak cut fries that have a melting crunch to them while being so incredibly soft on the inside. You can get their fries either as original, garlic, cheese, bacon ranch, or in a Philly cheesesteak option. Throw in a couple off theme items like a jumbo corndog and gyro and you got yourself a pretty standard menu with a little bit of quirks.

The food came out quick, as you’d expect from a food truck. In a single take out foam container was my original Philly cheesesteak and a huge handful of fries. I opted to get a flood of melted cheese on top because if you’re going to eat this sandwich might as well commit to the idea of lot of cheese. It did not disappoint.

Steak was nice and juicy, vegetables were seared with the perfect amount of browning with slice upon slice holding it all together like glue, gripping the sides of the bread. I mainly got the additional melted cheese on top just to dip the fries in, we’ve all done it and it always taste so good. Such a solid sandwich with no leftovers to waste.

“Philly Cheesesteak is known for being full of everything that is so bad for you while being so inherently good for you at the same time.”

The Philly cheesesteak food truck is a good option for an easy, quick, fatty satisfying meal. I wouldn’t put it top of the tier of the countless other restaurants that have not only made but also perfected this famous sandwich, but it will do. It will do if you’re out having a drunken night with friends, it’ll do if you’re tired and want something that will fill you up for the money’s worth and it’ll do if you are simply just obsessed with Philly Cheesesteak.

Drunk, tired or wearing a pair of rose-colored Philly Cheesesteak glasses you’ll definitely be able to find the truck with the scream of its color radiating light off of it like it’s calling a satellite.

I finished my sandwich with a sense of being overly full and eating enough grease, fat and oils to go above and beyond my daily allotted amount. Let’s be honest with ourselves though, you can’t be upset over it if you choose to make this a meal. Philly Cheesesteak is known for being full of everything that is so bad for you while being so inherently good for you at the same time. Thanks, Philly, for perfecting a staple of a sandwich.

Written and photographed by Morgen Sechler – 6/27/2020

Philly Cheesesteak

	1619 East Hammer Ln #110 Stockton, CA 95210
	https://www.facebook.com/phillycheesesteakstockton/
	+1 209-951-9538

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Reusing and recycling food to reduce waste

Bailey Woodean

July 17, 2020

Reusing and recycling food to reduce waste

Are your bananas turning black? Do you have a few bruised apples? Think the only option is to compost them or toss them? Think again! The following are some interesting recipes to inspire you to reuse food scraps to help reduce your food waste.

The following recipes are found in this cookbook: http://www.gibbs-lab.com/wp-content/uploads/2016/05/Cookbook050516.pdf

Recycling apple parts

My son loves apples. So at least once a day I find myself in the kitchen slicing up an apple and tossing the stem, seeds, and core into the trash (although occasionally I will throw them outside for the wildlife). Here is a way to use the typically unwanted parts of the apple.

Apple Peel and Core Tea

Ingredients

6 apple peels/apple cores
3-4 C water
1/2 tsp cinnamon (or 1 cinnamon stick) 1 Tbsp honey
1 Tbsp lemon juice

Instructions

Place apple peels in a saucepan. Cover with water and lemon juice and cinnamon. Bring to a boil for 10-15 minutes, until the liquid is colorful and appley.
Strain out the apple peels using a colander positioned over a large bowl, then, add in the honey. Taste… add additional honey or cinnamon to taste.

New use for black bananas

The most obvious use for overly ripe bananas is banana bread. My mom always said that the more ripe the bananas were the better the banana bread would taste. Here is a delicious second option.

Overripe Banana Ice Cream

Ingredients

Overripe Bananas
Cocoa Powder

Instructions

Slice the bananas and freeze.
Blend the frozen bananas until they reach ice cream-like consistency.
Add cocoa powder

Never throw out the asparagus ends again

Similarly to the core of the apple, I never thought of the ends of the asparagus as having a purpose. Then I saw this inspiring and resourceful recipe.

Asparagus Ends Soup

Ingredients

25-60 asparagus ends
1 tbsp coconut or olive oil
1 yellow onion, chopped
2 medium red potatoes (and skins), chopped 1⁄2 lemon
1⁄4 cup cream
Salt and pepper to taste

Instructions

In a large pot, place the asparagus ends and cover with water to about an inch over the asparagus.
Bring water to a boil and cook the asparagus ends for about 30-40 minutes until mushy
Blend the asparagus and liquid in small batches and strain to get rid of the hard fibrous pulp
Heat oil in a large pot and add the onion and potatoes and cook on high heat for about 10 minutes until vegetables begin to look brown and cooked
Add the reserved asparagus stock and simmer on medium for about 20-30 minutes until all vegetables are cooked through and soft.
Blend everything together until smooth and creamy
Add lemon juice, cream, salt, and pepper.

”Everything but the kitchen sink” soup

This one takes a crack at recycling pretty much everything from carrot peels to wilted spinach.

Vegetable Scrap Lentil Soup

Ingredients

1 tsp olive oil
2 cloves of garlic, minced
1 small onion, diced
3 wilted celery stalks, minced
Carrot peels and tops
Green bean ends
1-2 handfuls wilted spinach or other leafy green
1 Cup Cooked red lentils (or other grain of choice)
5-6 C of vegetable broth
1 14 oz can diced tomatoes, with the juice
1⁄4 to 1⁄2 smoked paprika, to taste
2 tsp chili powder
1 1⁄4 tsp ground cumin
1⁄8 tsp cayenne pepper, or to taste
1⁄2 tsp ground coriander
Salt and pepper to taste

Instructions

In a large saucepan, heat the oil over medium heat and add onion and garlic and saute for 5-6 minutes, until translucent
Add wilted celery, carrot scraps, and green beans ends and saute for a few more minutes and then add spices (except salt and pepper), stir to combine, and saute for a couple more minutes
Stir in the tomatoes and their juice, the broth, and the washed lentils. Bring mixture to a boil, reduce heat to medium simmer (uncovered) for 2-25 minutes, until lentils are tender 4. Season with salt and pepper. Stir in the wilted greens until combined and serve hot.

July 16th is National corn fritters day and National personal chef day. Let’s celebrate!

Bailey Woodean

July 16, 2020

The corn fritters!

Ingredients

1/3 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon paprika
1 egg, separated
3/4 cup frozen corn, thawed
Oil for deep-fat frying

Instructions

In a bowl, combine the flour, salt, baking powder, and paprika. In another bowl, beat egg yolk; stir in corn. Add to the flour mixture and mix well. Beat egg white until soft peaks form; fold into the flour mixture.
In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.

Recipes by Personal chef to Princess Diana and the royal family, Darren McGrady

Ahi Tuna Salad with Salted Margarita Vinaigrette

https://www.star-telegram.com/entertainment/living/indulge/indulge-food-drink/article53295355.html

For the tuna:

2 4-to-6-ounce sushi-grade tuna steaks
2-3 tablespoons high-smoke-point oil, such as coconut oil (plus more for coating tuna)
Onion powder, to taste
Paprika, to taste
Kosher salt, to taste
Pepper, to taste
Mexican oregano, to taste

Instructions for the tuna

Dry tuna steaks well with a paper towel. Coat in just enough oil so the spices will stick.
Starting with the onion powder, sprinkle a good dusting of each of the spices, which will help develop a nice crust. Penrod says there is no need to measure; simply shake straight from the container.
Flip each steak and repeat on the opposite side.
Heat a heavy saute pan or cast-iron skillet over high heat. Add 2-3 tablespoons oil and heat until the oil just begins to smoke lightly.
Put one tuna steak down and sear for about 30 seconds on each side. Repeat with the other tuna steak.
Dry off any excess oil from the cooked tuna steaks, then place them in the refrigerator. Once chilled, slice, and reserve.

For the salad:

1/4 cup lime juice (approximately 2-3 plump limes)
Zest from 1 lime
2 tablespoons honey
1/4 teaspoon kosher salt
1 1/2 tablespoons mayonnaise
3-4 cups washed greens, such as spring mix, baby kale or freshly chopped romaine
1/2 cup jicama, julienned
1/2 cup fresh mango, diced
1/2 cup blueberries
1 avocado, sliced
Toasted pepitas (pumpkin seeds)
Optional garnishes include crispy tortilla strips, cilantro, sliced Fresno peppers or sprouts

Instructions for the salad

Whisk together lime juice, zest, honey, salt, and mayonnaise in a small bowl. Season to taste and keep chilled.
Prepare each plate with a serving of greens. Add julienned jicama, mango, and blueberries.
Top with avocado and seared tuna. Garnish with toasted pepitas and additional garnishes, if desired.
Serve with the dressing on the side or toss the salad with the chilled dressing in a large bowl, if desired.

Fat-Free Chilled Tomato and Dill Mousse

Also found at https://www.star-telegram.com/entertainment/living/indulge/indulge-food-drink/article53295355.html

Ingredients

1 pound (about 5 medium) vine-ripened tomatoes
2 tablespoons onion, chopped
8 ounces fat-free cream cheese, softened
2 tablespoons fat-free sour cream
1 tablespoon tomato paste
1 package unflavored gelatin
1/3 cup fat-free chicken broth
1 teaspoon lemon juice
Salt and pepper, to taste
1 tablespoon fresh dill, chopped

Instructions

Blend the tomatoes and onion until they become pulpy and strain into a large bowl. Discard the seeds and skins. Whisk in the cream cheese, sour cream and tomato paste until there are no lumps.
In a small pan, add the gelatin, chicken broth, and lemon juice.
Stir until dissolved and then warm slightly. Whisk into the tomato mixture and add salt and pepper to taste.
Fold in the dill and pour into 6 ramekins.
Refrigerate uncovered for at least 2 hours.
Serve in the ramekins or dip the ramekin in hot water, run a knife around the edge of the mold, and invert onto a plate.