Cooking with Tequila Cooking on Access Hollywood

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I stopped by Access Hollywood Live to share a few of my favorite tequila-based recipes and my new book, Groundswell, with hosts Billy Bush and Kit Hoover. I think Billy had a little too much fun with the tequila. Get the party started at your next summer get-together with the recipes below. Enjoy!

Tequila Citrus Shrimp Kebabs

INGREDIENTS:

  • 1/4 cup tequila
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced cilantro
  • 1 tablespoon chili powder
  • 4 cloves garlic, minced
  • 1/2 jalapeno, seeded and minced
  • 2 pounds large shrimp, peeled and deveined
  • 2 poblano peppers, or red bell peppers, cut into chunks
  • Salt and pepper

DIRECTIONS:

  1. In a large bowl, whisk tequila, lime juice, orange juice, olive oil, cilantro, chili powder, garlic, and jalapeno.
  2. Add shrimp and toss to coat.
  3. Let marinate for 20 minutes (it’s important not to marinade much longer because the citrus will start to “cook” the shrimp).
  4. Thread shrimp onto skewers, alternating with a piece of pepper.
  5. Season with salt and pepper.
  6. Reserve marinade.
  7. Grill on a medium high heat grill, about 6 minutes, brushing with marinade occasionally.

Tequila Chicken Lettuce Wraps

INGREDIENTS :

  • 1/4 cup tequila
  • 2 tablespoons chili powder
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1 red bell pepper, diced
  • 1/2 jalapeno, seeded and minced
  • 3 garlic cloves, minced
  • 2 tablespoons scallions, white and green parts, thinly sliced
  • 1 head of romaine, leaves separated
  • Cilantro, for garnish

DIRECTIONS:

  1. In a small bowl, whisk tequila, chili powder, lime juice, honey, and salt. Set aside.
  2. In a large skillet over medium heat, heat olive oil.
  3. Add chicken, using a wooden spoon to break it up, and cook until it begins to brown.
  4. Add bell pepper, jalapeno, and garlic and cook an additional 2 to 3 minutes, stirring continuously.
  5. Add tequila mixture and 1/4 cup water.
  6. Bring to a simmer and reduce heat to low.
  7. Cook until liquid evaporates.
  8. Stir in scallions.
  9. Serve mixture in lettuce leaves and top with cilantro.

Margarita Cupcakes

INGREDIENTS:

For the cupcakes:

  • 1 box yellow cake mix, prepared to package instructions
  • Zest of 2 limes
  • 1 tablespoon tequila
  • 1 tablespoon Grand Marnier

For the frosting:

  • 1 cup unsalted butter, at room temperature
  • 6 cups powdered sugar
  • Zest and juice of 1 lime
  • 2 tablespoons tequila
  • 1/4 teaspoon kosher salt
  • Gummy limes, for garnish

DIRECTIONS:

  1. Prepare cake mix to package instructions, stirring in lime zest, tequila, and Grand Marnier with the other liquid ingredients.
  2. Bake according to package instructions.
  3. Let cool completely.
  4. Using an electric mixer, whip butter with 1 cup of powdered sugar at a time.
  5. Add lime zest and juice, tequila, and salt.
  6. Frost cupcakes and garnish with a gummy lime.


Tequila Sangria

INGREDIENTS:

  • 1 Bottle of Sparkling Wine
  • 2 cups lemon-lime soda
  • 1 cup silver tequila
  • 1/2 cup triple sec
  • Sliced fruit

DIRECTIONS

  1. Mix ingredients together.

Fish fraud: Are you sure about what you’re eating?

The non-profit advocacy group Oceana says nearly one-in-three fish we eat is mislabeled. It’s called “fish fraud.” That means when you go to your favorite restaurant, grocery store or seafood market, your fish might be something else altogether.

Read more here.

Making Two Meals in One!

Steak Chimichurri

INGREDIENTS:

For the steaks:

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds flank steak

For the chimichurri:

  • 1 cup cilantro, minced
  • 1 cup flat-leaf parsley, minced
  • 4 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil

DIRECTIONS:

  1. In a shallow baking dish, whisk lime juice, olive oil, garlic, salt and pepper.
  2. Add steaks and turn to coat both sides.
  3. Cover and refrigerate for thirty minutes (up to overnight).
  4. While the steaks are marinating, make the chimichurri.
  5. In a bowl, whisk the cilantro, parsley, garlic cloves, and vinegar.
  6. Slowly whisk in olive oil until emulsified.
  7. Preheat a grill or a grill pan to medium-high heat.
  8. Cook steaks to desired degree of doneness, about 4 minutes on each side for medium.
  9. Let the meat rest for about 10 minutes, then slice on the diagonal and serve with chimichurri.

Steak Fajitas

INGREDIENTS:

For the steak:

  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • Leftover flank steak, thinly sliced

For the salsa:

  • Leftover chimichurri sauce
  • 1 tomato, chopped

For the fajitas:

  • Fajita-sized flour tortillas
  • Cheese, sour cream, avocado, tomatoes, etc.

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add peppers and onions and cook about 4 to 5 minutes, stirring often.
  3. Add steak and cook until heated through, about 2 minutes.
  4. In a small bowl, combine chimichurri and tomato to make salsa.
  5. Serve steak and pepper mixture in tortillas with salsa and desired toppings.

Chicken Lettuce Cups

INGREDIENTS:

  • 1 packet stir-fry seasoning powder
  • 1/4 cup water
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon honey
  • 1 tablespoon canola oil
  • 1/2 rotisserie chicken, shredded
  • 1 red bell pepper, diced
  • 1/4 cup diced water chestnuts
  • 2 tablespoons thinly-sliced scallions
  • 1 hearts of romaine or bib lettuce, leaves separated
  • For garnish: minced mint, cilantro, chopped peanuts

DIRECTIONS:

  1. In a small bowl, combine stir-fry seasoning, water, soy sauce, and honey; set aside.
  2. Heat oil in a large skillet over medium heat.
  3. Add chicken, bell pepper, water chestnuts, and scallions.
  4. Cook 5 minutes.
  5. Stir in reserved stir-fry seasoning mix.
  6. Cook until liquid evaporates, 2 to 3 minutes.
  7. Spoon chicken mixture into lettuce cups and top with desired garnishes.

Roasted Pork Tenderloin and Apples

INGREDIENTS:

  • 1/4 cup olive oil, plus 2 tablespoons
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 1 tablespoon minced thyme
  • 3 (1 pound) pork tenderloins
  • Salt and pepper
  • 3 apples, sliced
  • 1 onion, thinly sliced

DIRECTIONS:

  1. In a baking dish or resealable gallon bag, mix 1/4 cup olive oil, lemon juice, soy sauce, ginger, garlic, and thyme.
  2. Add pork and toss to coat.
  3. Cover and refrigerate over night.
  4. Preheat oven to 400 degrees F.
  5. Heat remaining olive oil in a large ovenproof skillet over medium high heat.
  6. Add pork tenderloins and sear on each side, about 3 minutes per side.
  7. Add apples and onions, transfer to oven and bake 15-20 minutes, or until an instant read thermometer reaches 140 degrees F at the thickest part.
  8. Cover and let rest 10 minutes.
  9. Slice pork and serve with apples and onions.

Cubanos with Apple Chutney

INGREDIENTS:

For the sandwiches:

  • Leftover roast pork tenderloin, thinly sliced
  • Crusty sandwich rolls
  • Mayonnaise
  • Swiss Cheese
  • Pickles

For the chutney:

  • Leftover roasted apples and onions, chopped
  • 1/4 cup orange juice
  • 1 tablespoon brown sugar
  • 1/2 jalapeno, minced
  • Pinch of cinnamon
  • Salt and pepper

DIRECTIONS:

  1. Combine all ingredients in a small saucepan over medium low heat.
  2. Let simmer for 5 to 10 minutes.
  3. Spread sandwich rolls with mayonnaise.
  4. Top with sliced pork, cheese, and chutney.
  5. Grill in a Panini press until cheese is melted.
  6. Serve with pickles.

Great Family Dinners in Only 15 Minutes!

Peanut-Crusted Chicken with Pineapple Salsa

INGREDIENTS:

For chicken:

  • 4 chicken breasts (about 3 to 4 ounces each), pounded thin
  • 3/4 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 1/2 cups peanuts

For salsa:

  • 1 cup fresh pineapple, finely chopped
  • 1 tablespoon red onion, minced
  • 1/2 jalapeno, seeds removed, minced
  • 1/4 cup cilantro, minced
  • Salt and pepper

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. Spray a baking sheet with nonstick cooking spray.
  3. Place flour, egg, and peanuts in three separate shallow dishes.
  4. Dredge each chicken breast first in flour, then egg (letting the excess drip off) and then nuts.
  5. Place on prepared baking sheet.
  6. Bake 12-14 minutes, until golden brown.
  7. While chicken is baking make the salsa.
  8. Combine pineapple, onion, jalapeno, and cilantro.
  9. Season with salt and pepper.
  10. Serve salsa over chicken…

Incidentally: You can substitute any nut for the peanuts, and tilapia makes a great substitution for the chicken.

Speedy Sesame Snow Peas

This is the quickest side dish ever — and it’s cooked in the microwave!

INGREDIENTS:

  • 2 cup snow peas
  • 2 teaspoon unsalted butter
  • 1 teaspoon sesame seeds
  • Salt and pepper

DIRECTIONS:

  1. Rinse snow peas but do not dry.
  2. Place in a microwaveable bowl and microwave on high for 45 seconds.
  3. Stir in butter, sesame seeds, and season with salt and pepper.

Curried Couscous

INGREDIENTS:

  • 2 cups water
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 (10 ounce box) whole wheat couscous
  • 1/2 cup dried cranberries
  • 1/4 cup chopped cilantro
  • 1 tablespoon extra virgin olive oil

DIRECTIONS:

  1. In a small saucepan, bring water, curry powder, and salt to a boil.
  2. Remove from heat and stir in couscous and cover.
  3. Allow the couscous to absorb the water, about 5 minutes, fluff with a fork and stir in cranberries, cilantro, and olive oil.

Slàinte! St. Patricks Day Classics

With St. Patrick’s Day tomorrow, “The Early Show” started the party off early, as contributor Katie Lee offered recipes for some easy and delicious Irish pub favorites.
And since St. Patty’s Day is about the drinks as well as the food, Katie incorporated a traditional Irish beer into her fish ‘n chips recipe, and a shot of Jameson Irish Whiskey into her bread pudding.

Beer-Battered Fish and Chips w/ Lemon Caper Tartar Sauce

INGREDIENTS

  • Peanut oil or vegetable oil
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 (12 ounce) lager beer (like Harp)
  • 2 egg whites, whipped to soft peaks
  • 1 1/2 pounds firm white fish fillets, like cod or haddock
  • Baked “chips” (recipe follows)
  • Lemon Caper Tartar sauce (recipe follows), malt vinegar, and Lemon wedges, for serving

DIRECTIONS
Pour the peanut oil into a deep pan and preheat to 375 degrees F.

While the oil is preheating, in a medium bowl, mix flour, salt, garlic, paprika, and pepper. Mix in the beer, and then fold in the egg whites. Dip the fish fillets into the mixture and allow the excess to drip off. Place in the oil and fry about 4 minutes, turning once, until golden brown. Drain on paper towels and serve.

Baked “Chips”

INGREDIENTS

  • 2 large russet potatoes, cut into French-fry size pieces
  • 2 tablespoons oil
  • Salt

DIRECTIONS

Preheat oven to 400 degrees F.

In a large bowl, toss potatoes with oil and a little salt.

Place on a greased baking sheet.

Bake about 25 minutes, until lightly browned and tender. Season with salt to taste.

Lemon Caper Tartar Sauce

INGREDIENTS

  • 1/2 cup mayonnaise
  • 2 Tablespoons pickle relish
  • 1 Tablespoon lemon juice
  • 1 Tablespoon capers, rinsed and drained
  • 1 teaspoon Dijon mustard

DIRECTIONS

Mix all ingredients. Refrigerate until serving.

Caramelized Apple-Pecan Brioche Bread Pudding with Irish Whiskey Sauce

INGREDIENTS

  • 1 loaf brioche, or white country bread, cut into cubes
  • 1 cup apples, peeled, cored and diced
  • 1/2 cup yellow raisins
  • 1/2 cup white chocolate chips
  • 1/2 cup pecans, chopped
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 4 cups whole milk

DIRECTIONS

In a large bowl, combine bread, apples, raisins, white chocolate chips, and pecans. Set aside.

In a medium bowl, whisk eggs, sugar, brown sugar, cinnamon, nutmeg, ginger, salt, vanilla, and milk until well combined.

Pour mixture over bread. Cover and refrigerate for at least one hour and up to overnight.

Bake at 350 degrees F for 1 hour in a greased 10 x 14 baking dish. Serve with Irish Whiskey Sauce.

Irish Whiskey Sauce

INGREDIENTS

  • 2 Tablespoons cornstarch
  • 1/2 cup Irish whiskey, like Jameson Irish Whiskey
  • 2 1/2 cups heavy cream
  • 1/2 cup sugar

DIRECTIONS

In a small bowl, whisk cornstarch into whiskey until it is dissolved.

In a saucepan over medium high heat, bring sugar and cream to a low simmer. Whisk in whiskey mixture. Bring to a boil and reduce heat to a simmer until it thickens, about 4 minutes. Serve warm.

Cozy Winter Breakfast

It’s a crazy winter storm here in the northeast, and many have holiday guests who are snowed in because of cancelled flights. Last week on The Early Show, I shared my recipes for homemade cinnamon rolls, fruit salad, frittata, and cocoa coffee, all perfect for your holiday house guests!

Fruit Salad

INGREDIENTS:

  • 3 grapefruits, peel and pit removed, cut into segments
  • 3 tangerines, peel and pit removed, cut into segments
  • 2 kiwi, chopped
  • Seeds of 1 pomegranate
  • 1/4 cup coconut flakes
  • 1/4 cup mini marshmallows
  • 3 tablespoons chopped walnuts

DIRECTIONS:
Mix all ingredients together. Refrigerate until serving time.

Cinnamon Rolls

Honestly, is there anything better than a big, hot, gooey, sticky cinnamon roll? I think not. When my grandmother made these we would all fight over who got the center roll because it usually had the most icing. She made her icing with just confectioners sugar and milk, but sometimes I substitute orange juice to change it up a bit.

INGREDIENTS:

  • 1/4 cup warm water
  • 1 package yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar, plus 1/2 cup for the dough, and 1/2 cup for the filling
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 1/2 cup cold water
  • 1/2 cup boiling water
  • 4 cups all-purpose flour, plus 1/2 cup or more as needed
  • 2 tablespoons cinnamon
  • 6 tablespoons unsalted butter, melted

DIRECTIONS:
For the Cinnamon Rolls: In a small bowl mix 1/4 cup warm water with the yeast and 1 teaspoon sugar. Set aside for about five minutes, until the mixture starts to thicken and bubble slightly. If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.

In a large bowl stir together the reserved 1/2 cup sugar, egg, oil, and salt. Mix in the cold water and then boiling water. Add the yeast mixture and stir until well blended. Slowly add in the 4 cups of flour until incorporated.

Turn the dough out onto a floured surface and knead with floured hands for about 8 to 10 minutes, adding in the extra 1/2 cup or more of flour as needed. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.

Meanwhile, combine the remaining 1/2 cup sugar and 2 tablespoons cinnamon in a small bowl. Grease a 9- by 13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.

Punch down the dough and place it onto a lightly-floured surface. Using a rolling pin, roll out the dough into a rectangle about 20-inches by 10-inches with the long edge facing you. Using the pastry brush, spread 1/4 cup (about 4 tablespoons) of the melted butter over the top of the dough. Then, sprinkle the cinnamon sugar mixture over the entire dough evenly. Roll up the dough starting with the long edge facing you into a long, tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon of melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for about 1 1/2 to 2 hours. Preheat the oven to 350 degrees F.

Bake the cinnamon rolls until golden, about 40 to 45 minutes. Meanwhile, prepare the icing by mixing the powdered sugar with the milk or orange juice in a small bowl. When the rolls come out of the oven drizzle the icing over the hot rolls. Serve while warm.

Red Pepper and Spinach Frittata

INGREDIENTS:

  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 leeks, whites only, thinly sliced
  • 8 large eggs, beaten
  • 1 red bell pepper, sliced
  • 2 cups cooked fresh or frozen spinach, thawed and squeezed of excess water
  • 1/2 cup fresh basil, chiffonaded
  • 4 ounces goat cheese, crumbled
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry bread crumbs

DIRECTIONS:
Preheat the oven to 350°F.

In a medium skillet over medium heat, melt the butter. Add the leeks and sauté about 10 minutes. Add in sliced red bell pepper in the last minute of sautéing. Remove from heat and cool completely.

In a large mixing bowl, combine the eggs with the leeks, red pepper, spinach, basil, goat cheese, Parmesan, salt, and pepper. Mix well.

Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the bread crumbs and shake until the bread crumbs evenly coat the pan. Pour the egg mixture into pan. Bake for 30 to 35 minutes, until solid and a toothpick comes out clean. Cool in the pan over a wire rack for 5 minutes. Invert the frittata onto a plate, then flip right side up onto a serving plate or remove sides of springform pan and transfer to a serving plate. Can be served warm or at room temperature.

Candy Cane Cocoa Coffee

INGREDIENTS:

  • Chocolate syrup
  • Coffee
  • Steamed Milk
  • Whipped cream
  • Cocoa powder
  • Candy canes

DIRECTIONS:
For each drink, add 1 tablespoon chocolate syrup to coffee and desired amount of steamed milk. Add a dollop of whipped cream, dust with cocoa powder, and add a candy cane as a stirrer.

Early Show spook-tacular!

It was a Halloween spook-tacular on The Early Show this morning! I fulfilled my Egyptian fantasy, dressing up as Cleopatra, and showed Sue Sylvester, er, Harry Smith, how to make some scary cocktails. Check it out!

Halloween1

My transformation in progress

Halloween2

Hair and make-up all set!

Homemade Beauty

Beauty products can cost a small fortune, but here’s a secret: You can make many of them yourself, with items from your pantry.

Under-Eye Cucumber Tightening Treatment
Cucumber acts as a cooling agent and reduces puffiness, while the witch hazel and cornstarch tighten, and the aloe vera gel moisturizes. Anyone looking for a more “awake” look will benefit from this treatment!

INGREDIENTS:
1 tablespoon witch hazel
1/2 cucumber, chopped
1/4 cup aloe vera gel
1 tablespoon cornstarch
2 cucumber slices

METHOD:
Mix witch hazel, chopped cucumber, and aloe vera in a blender or food processor. Add cornstarch to thicken. Chill in refrigerator for 1 hour. Smooth under eyes (or entire face and neck) and place cucumber slices over eyes. Let sit 10 to 15 minutes. Rinse and pat dry. Follow with moisturizer.

*Can also be used on entire face and neck

Honey Oatmeal Facial
Honey has a high antioxidant level, naturally cleanses the skin, and rejuvenates and nourishes, helping to fight fine lines and wrinkles. Its use in skin care dates back to Cleopatra, who used to apply it to her skin to achieve a deep glow. The oatmeal doubles as an exfoliant and an anti-inflammatory, soothing the skin, while the yogurt naturally moisturizes.

INGREDIENTS:
1/4 cup old-fashioned oatmeal
1 tablespoon honey
3 tablespoons plain yogurt

METHOD:
Finely grind the oatmeal in a blender or food processor. In a small bowl, combine the honey and yogurt. Stir in the oatmeal and mix well. Smooth over face and neck. Let sit 10 to 15 minutes. Rinse with warm water and follow with moisturizer.

Shiny Hair Rinse
This rinse is great for removing build up of styling products and restoring hair to its natural luster. Apple cider vinegar is rich in alpha-hydroxy acids and will act as a softener to the skin of the scalp as well.

INGREDIENTS:
1/2 cup apple cider vinegar
1 quart water

METHOD:
Combine vinegar and water in a pitcher or jar. Shampoo and rinse. Pour mixture onto hair, massaging into hair and scalp. Rinse thoroughly and condition as usual.

Avocado Hair Mask
The natural oils of the avocado combined with the olive oil with help strengthen your hair and make it shinier and will also help repair dry scalp or problems with dandruff. By wearing a shower cap while the mask is on the hair, the body heat created will intensify the results. Avocado contains collagen-building properties as well that help with fine lines and wrinkles, so this can also be smoothed onto the skin.

INGREDIENTS:
1/2 avocado
1/4 cup olive oil

METHOD:
Use a food processor or a fork to mash the avocado to a smooth consistency, free of any big lumps. Stir in oil until well combined. Apply to wet hair, massaging from scalp to ends, and put on a shower cap, tucking hair inside. Let sit for 20 minutes. Rinse, shampoo and condition as usual.

Chamomile Milk Bath
When the weather starts to get cold, the skin becomes drier, making this the perfect, soothing soak. Milk contains lactic acid, which gently exfoliates, removing dry skin, and also has vitamins A and D, which nourish the complexion. Chamomile tea is soothing and has anti-itch properties when applied to the skin. Refrigerate the tea bags after they’ve been steeped, and apply to puffy eyes for a quick eye treatment.

INGREDIENTS:
1 cup boiling water
5 chamomile tea bags
2 cups powdered milk

METHOD:
Steep tea bags in boiling water for 15 minutes. Remove tea bags and stir in powdered milk to create a paste. Add to running bath water. Soak for at least 10 minutes.

Coffee Body Scrub
Coffee grounds and salt act as exfoliants, and the caffeine in the coffee is a natural tightening agent. When applied regularly, it can help temporarily reduce the signs of cellulite. The olive oil moisturizes, and skin is left soft and supple.

INGREDIENTS:
2 cups leftover coffee grounds
1/2 cup sea salt
3 tablespoons olive oil

METHOD:
Mix all ingredients together. In a hot shower, use circular motions to rub the coffee exfoliant all over the body, paying special attention to problem areas. Use strong, even pressure. Rinse, pat skin dry and moisturize.

Peppermint Foot Treatment
Take good care of your feet between pedicures so that you won’t need to get them as often. Soak feet in warm water and go over heels and any dry spots with a pumice stone. Then massage feet with this peppermint foot treatment. Peppermint stimulates the circulation in the feet and provides relief.

INGREDIENTS:
Unscented Body lotion
Peppermint essential oil

METHOD:
Add a few drops of peppermint essential oil to your favorite body lotion. Massage into feet. Elevate feet for 10 minutes to relieve pressure.

Eat Healthy Every Day, Even On A Budget

Feeding a family of four — week in, week out — can get expensive, but with a little planning and some smart shopping you can drastically cut your grocery bill. To prove it I’ve come up with a week’s worth of dinners that are not only tasty and healthy, but within a $50 dollar budget.  Below is a breakdown of the week’s menu and each dish priced out as a whole and broken down by serving. (All recipes are for 4 people, and assuming pantry was stocked with some of the basics ie. salt, pepper, butter, eggs, dried  spices, oils.)

Below is the menu and prices for the week:
Monday – Pork Milanese – $6.75/$1.68 serving
Tuesday – Baked Spinach and Cheese Ravioli Lasagna – $6.48/$1.62 serving
Wednesday – Lemon Chicken with Roasted Beets – $8.57/$2.14 serving
Thursday – Salmon Cakes with Dilled Orzo and Beet Greens – $8.65/$2.16 serving
Friday – Broccoli and Chicken Calzones – $2.49/$.62 serving
Saturday – Sausage and Lentil Stew – $7.73/$1.93 serving
Sunday – Beef Fajitas – $8.73/$2.18 serving

GRAND TOTAL: $49.40

RECIPES:

Day 1

Pork Milanese

INGREDIENTS:
Four 4 ounce boneless pork chops, trimmed of fat
3/4 cup dry bread crumbs
2 tablespoons grated Parmesan
1/4 teaspoon garlic powder
1 egg, lightly beaten
3 tablespoons extra-virgin olive oil
4 cup baby arugula
2 tablespoons lemon juice

METHOD:
Preheat oven to 350°F. Place each pork chop between two pieces of plastic wrap. Using a meat mallet, pound to about 1/4-inch thickness. Season each side with salt and pepper.

In a shallow dish, mix bread crumbs, cheese, and garlic powder. Put the egg in another shallow dish. Dip each chop in egg, allowing excess to drip back into bowl, then dredge in bread crumb mixture. Place on a baking sheet.

In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Place chops in pan and brown for 2 to 3 minutes per side. Transfer back to baking sheet and bake for 7 minutes.

While chops are baking, place arugula in a large bowl and toss with lemon juice and remaining 2 1/2 tablespoons oil.

Plate chops and serve with arugula salad.

Day 2

Baked Spinach and Cheese Ravioli

INGREDIENTS:
1 1/2 pounds frozen cheese ravioli, thawed
One 10 ounce package frozen chopped spinach, thawed and squeezed dry
One 24 ounce jar marinara sauce
1 1/2 cups shredded mozzarella
1/4 cup Parmesan

METHOD:
Preheat oven to 350°F. Use nonstick cooking spray to grease a 2 quart baking dish.

In a large bowl, combine ravioli, spinach, and marinara sauce. Transfer to greased baking dish. Top with mozzarella and parmesan. Bake 35 to 40 minutes, until cheese is bubbly.

Day 3

Lemon Chicken with Roasted Beets and Quick Polenta

INGREDIENTS:
One 3 pound chicken, cut into 10 pieces
4 garlic cloves, smashed
1 lemon cut into quarters
1 teaspoon oregano
1 tablespoon olive oil
2 bunches beets, scrubbed clean
Olive oil
Salt and Pepper

METHOD:
Preheat oven to 450°F.

On a large baking sheet, toss chicken with garlic, oregano, olive oil, and lemons, squeezing the juice from each quarter.

Roast until chicken is golden and cooked through, about 30 minutes.

Drizzle beets with oil. Wrap in aluminum foil and bake at 450°F (in the same oven as the chicken) for about 40 minutes, until fork tender. When cool enough to handle, remove peels and cut into slices. Season with salt and pepper and serve.

Quick Polenta

4 cups water
1 cup instant polenta
1 tablespoon unsalted butter
Salt and pepper

Bring water to a boil. Whisk in polenta and reduce heat to low. Stir occasionally, until thickened, about 3 minutes. Add butter, salt and pepper. Any herb or cheese can be added as well. (I like fresh chives or rosemary.)

Day 4

Salmon Cakes with Dilled Orzo and Beet Greens

INGREDIENTS:
Two 14 ounce cans boneless, skinless salmon
1 egg, lightly beaten
1/3 cup unseasoned breadcrumbs
2 Tablespoons scallions, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil

METHOD:
In a medium bowl, combine salmon, egg, breadcrumbs, scallions, salt, and pepper. Use your hands to form 4 patties, about an inch thick. Place a parchment lined baking sheet and refrigerate about 20 minutes.

Heat oil in a medium skillet over medium high heat. Add patties and cook 3-4 minutes on each side, until golden brown.

Dilled Orzo

1 cup orzo
1 tablespoon olive oil
1/2 teaspoon dill
Salt and pepper

Cook orzo according to package directions. Toss with oil and dill and season with salt and pepper.

Sautéed Beet Greens

1 tablespoon oil
1/2 onion, thinly sliced
Beet greens
Salt and pepper

In a large skillet, heat oil. Sauté onions until translucent. Add beet greens and cook until wilted and tender. Season with salt and pepper.

Day 5

Broccoli and Chicken Calzones

INGREDIENTS:
1 package frozen whole wheat pizza dough, thawed
One 10 ounce package frozen broccoli florets, thawed and finely chopped
1 cup leftover chicken, chopped
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 cup shredded mozzarella
1/2 cup grated Parmesan
2 Tablespoons extra-virgin olive oil, divided
Jarred tomato sauce

METHOD:
Preheat oven to 500°F.

In a medium bowl, combine broccoli, chicken garlic powder, oregano, mozzarella, parmesan, and 1 tablespoon olive oil. Set aside.

Divide pizza dough into four sections. Roll each piece into a six-inch circle. Evenly divide broccoli mixture onto 1/2 of each circle, leaving a 1/2 inch border. Fold the unfilled side over the filling. Crimp the edges with a fork.

Place the calzones onto a lightly-greased baking sheet. Using a pastry brush, coat each calzone with remaining 1 tablespoon olive oil. Bake for 15 minutes, or until golden brown. Sprinkle with parmesan and serve with prepared tomato sauce.

Day 6

Sausage and Lentil Stew

2 teaspoons olive oil
1/2 large onion, diced
1 large carrots, diced
1 celery stalks, diced
1 bay leaf
5 ounces French lentils
1/2 pound Kielbasa sausage, cut into 1/4-inch thick diagonal slices
2 cups fresh kale, coarsely chopped
One 28-ounce can whole tomatoes, with juices
4 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

METHOD:
In a large, heavy pot, heat olive oil over medium heat. Add the onion, carrots, celery, and bay leaves to the pan. Turn the heat to medium-low and cook the vegetables, stirring frequently, until very tender, about 7 minutes.

Stir in the lentils, sausage, and kale. Add the tomatoes, crushing the tomatoes with your fingers as they are added to the pot. Add the water, salt, and pepper. Over high heat, bring the mixture to a boil. Then reduce the heat to low and simmer for 1 hour, covered, until lentils are tender. Stir and add more salt and pepper to taste, as desired.

Day 7
Beef Fajitas

INGREDIENTS:
For marinade:
2 tablespoons canola oil
Juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound chuck steak or top round, sliced into 1/4 inch strips

For fajitas:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
Salsa
Sour cream

METHOD:
Combine marinade ingredients and add beef. Refrigerate for 30 minutes and up to overnight. Remove beef from marinade. In a large skillet, heat 1 tablespoon oil and sauté onion and pepper until tender, remove from pan. Add remaining oil and sauté meat until no longer pink, about 4 minutes. Add vegetables to pan and heat through.

To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with salsa and sour cream.

Fresh Family Dinners Out Of The Freezer!

Back to school time means hectic schedules. Some nights, it might seem impossible to get a hot, home-cooked meal on the table, but with the help of a little careful planning, it’s a cinch! My mom is always cooking meals ahead of time and storing them in the freezer for another night when she doesn’t have time to cook. I’ve followed her lead, and it makes all the difference. Check out this video for some of my favorite freezer recipes and tips.

Freezer Tips:

Before freezing hot foods, allow them to cool completely. Putting hot foods into the freezer will raise the temperature of your freezer and could melt other items.

It’s important to pack foods properly, protecting them from exposure to air, in order to avoid freezer burn. Plastic wrap, resealable freezer bags, foil, and airtight containers are all excellent choices. Be sure to wrap items tightly and press any air out of the bags before sealing.

When cooking dinner, make a double batch and freeze the extra portions for a quick dinner another time.

Make labels or use a permanent marker identifying the package’s contents and the date you froze it.

The safest ways to thaw food is in the refrigerator or on the defrost setting on the microwave. Never thaw at room temperature.

Use frozen foods within 6 months of freezing.

Freeze food individually to retain shape and make it easier to store and thaw. Use a baking sheet to freeze items and then individually wrap or transfer to an airtight container once they are frozen.

RECIPES:

Lasagna Spirals

INGREDIENTS:
1 teaspoon olive oil
10 lasagna noodles
1 pound ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed (squeeze out all excess water)
1 cup mozzarella cheese, shredded
6 basil leaves, chopped
1 egg, lightly beaten
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups tomato sauce
1 cup Parmesan cheese, grated

METHOD:
Bring a large pot of salted water to boil. Add olive oil. Place noodles in water, stirring occasionally, and let cook 7 to 8 minutes. Drain and spread out noodles on a towel to allow to cool.

While pasta cooks, in a medium bowl, mix ricotta, spinach, mozzarella, basil, egg, garlic, salt, and pepper.

Spread one cup tomato sauce in the bottom of a baking dish. When pasta is cool enough to touch, spread each with a layer of ricotta mixture. Starting at one end, roll up the noodle. Place each lasagna spiral, seam side down, into the baking dish. Top spirals with 1 1/2 cups tomato sauce. Cover and wrap tightly and freeze. Before baking, sprinkle with 1/2 cup Parmesan cheese. Bake at 350 F for 40 minutes. Serve with additional tomato sauce and Parmesan cheese.

**If you do not want to freeze, only bake 20 minutes at 350 F.

Chicken Cutlets

INGREDIENTS:
1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups seasoned breadcrumbs
8 boneless skinless chicken breasts
Salt and pepper

METHOD:
Use a meat mallet to pound chicken to even thickness. Put the flour, eggs, and breadcrumbs seperately into three shallow dishes. Pat the chicken dry with a paper towel and season both sides with salt and pepper. Dip each chicken breast first into the flour, then the egg, letting the excess drip back into the bowl, then dredge in breadcrumbs to coat.

Transfer chicken breasts onto a baking sheet. Cover with plastic wrap and freeze about four hours. Transfer to an airtight container and freeze.

To cook from frozen preheat oven to 350 F. Bake about 45 minutes until cooked through. To cook from thawed, bake at 350 F for about 20 minutes

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