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STUFFED TOMATO SALAD
An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to advantage is the stuffed tomato salad.
Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling. 6 medium-sized tomatoes French dressing 1 1/2 c.
diced vegetables Mayonnaise dressing Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell. Dice the contents of the tomatoes and mix with the other diced vegetables. Marinate the diced vegetables with French dressing and put into the tomato shells, heaping each one as shown. Place on lettuce leaves and serve with mayonnaise.
GREEN DETOX SMOOTHIE
Feel your best with this healthy, nutrient-rich, bikini-ready green smoothie! Loaded with powerful superfoods like spinach and kale, celery, apple, banana and ginger! Just 136 calories per serving.
Guys.
I really really really need this smoothie right now.
Because the croissants. The charcuterie boards. The steak frites. The calories are adding up.
So as soon as we land in the US, we’ll pick up Butters and detoxify the entire weekend with this.
With plenty of superfoods and greens, we will be set for 2018. Plus, the banana and apple adds just enough sweetness so you may not even need the honey.
But first things first.
I need to indulge in my last few chocolate croissants in Paris before we head home!
GREEN DETOX SMOOTHIE
Feel your best with this healthy, nutrient-rich, bikini-ready green smoothie! Loaded with powerful superfoods like spinach and kale, celery, apple, banana and ginger! Just 136 calories per serving.
INGREDIENTS:
- 2 cups baby spinach
- 2 cups baby kale
- 2 ribs celery, chopped
- 1 medium green apple, chopped
- 1 cup frozen sliced banana
- 1 cup almond milk
- 1 tablespoon grated fresh ginger
- 1 tablespoon chia seeds
- 1 tablespoon honey
DIRECTIONS:
- Combine spinach, kale, celery, apple, banana, almond milk, ginger, chia seeds and honey in blender until smooth.
- Serve immediately.
PERFECT INSTANT POT NEW YORK CHEESECAKE
Yes, you can make this in your pressure cooker! It’s so creamy, rich & smooth with NO CRACKS! It’s simply PERFECT!
You know how people get worried of those not-very-cute cracks in cheesecakes? So we do that whole water bath situation in the oven?
Well, guys. I have the perfect solution for you.
It’s no fuss, it’s no mess, and there’s no water bath-roasting-pan-foil-lined-pans here. None at all.
It’s the perfect cheesecake in the Instant Pot!
I KNOW. It’s a little unbelievable. A perfect uncracked 7-inch cheesecake in just 25 minutes?
Um, yes! 1000% yes.
I mean, this is probably the only way I’ll ever do a cheesecake from now on.
It’s just as creamy, it’s just as rich, and it’s just as smooth and velvety as a traditional oven-baked cheesecake.
It’s just, well, easier!
You can serve it as is (because it really is perfection) or you can whip up the quickest 2-minute strawberry topping!
PERFECT INSTANT POT NEW YORK CHEESECAKE
Yes, you can make this in your pressure cooker! It’s so creamy, rich & smooth with NO CRACKS! It’s simply PERFECT!
INGREDIENTS:
- 1 1/4 cups graham crackers crumbs
- 5 tablespoons unsalted butter, melted
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 teaspoon ground cinnamon
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 1/2 teaspoons cornstarch
- 3 large eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon almond extract
- 3 tablespoons strawberry jam
- 2 cups halved strawberries
DIRECTIONS:
- Add 1 1/2 cups water to a 6-qt Instant Pot®. Place metal trivet into the pot.
- Lightly oil a 7-inch springform pan or coat with nonstick spray.
- In a large bowl, combine graham cracker crumbs, butter, 1 tablespoon sugar and cinnamon. Press crumb mixture onto the bottom and 1 1/2 inches up the sides of the pan; place in freezer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed, about 2 minutes. Beat in remaining 1/2 cup sugar and cornstarch. Beat in eggs, one at a time, until well combined. Beat in heavy creamy, vanilla, lemon zest and almond extract.
- Remove crust from freezer; pour cream cheese mixture into the prepared pan. Working carefully, gently place the prepared pan on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
- Remove cheesecake and let cool on a wire rack for 1 hour; run a paring knife around the edges. Cover; place into the refrigerator for 6 hours or overnight.
- In a medium bowl, combine jam and 1 tablespoon water. Cover loosely and place into microwave for 30 seconds, or until melted and smooth. Stir in strawberries until evenly coated.
- Remove cheesecake from pan; top with strawberry mixture.
- Serve immediately.
BACON CHEDDAR CHIVE BISCUITS
The BEST savory biscuit recipe you will ever see! Loaded with crispy bacon bits, extra-sharp cheddar cheese, and chives. The biscuits come out perfectly flaky and buttery every time!
Greetings from Thailand!
It is 94 degrees F, I have sweated through 2 outfits, and taken 3 showers already in just one day.
But. I did have $1.60 street pad thai + a thai iced tea, which was probably the best meal of my life.
So it all evens out.
But while I’m here in the hottest city ever, I hope the rest of you will all stay warm and cozy with chunky sweaters and these bacon cheddar chive biscuits.
It’s the definition of comfort food, with the buttery, flaky goodness in ever bite.
Not to mention, the loads of cheese and bacon here.
So please have an extra biscuit for me while we load up on more $1 pad thai!
BACON CHEDDAR CHIVE BISCUITS
The BEST savory biscuits you will ever have! Loaded with crispy bacon bits, extra-sharp cheddar cheese and chives. The biscuits come out perfectly flaky and buttery every time!
INGREDIENTS:
- 6 slices bacon, diced
- 4 cups all-purpose flour
- 4 ounces shredded extra-sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, frozen
- 1 3/4 cups buttermilk
DIRECTIONS:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.
HAM AND CHEESE DROP BISCUITS
The easiest, simplest homemade drop biscuits made with less than 20min prep! And they’re so buttery, so flaky and so perfect!
You guys know I love a good, flaky mile-high biscuit. Or a biscuit smothered in bacon/black pepper or maple bacon cheddar.
But I think I found my new love. Or my new love for the next month or so. And that is drop biscuits.
That’s right. If you don’t know what drop biscuits are, it’s basically a much quicker, easier version of a biscuit. It takes less work, less kneading, and less shaping.
You simply drop mounds of dough onto a baking sheet and bake. That’s it. And you can load it up with tons of butter, ham, cheese and parsley like I did here.
When serving, you can serve hot from the oven as is or with extra melted butter on top. You can do either, but I highly recommend the latter.
HAM AND CHEESE DROP BISCUITS
The easiest, simplest homemade drop biscuits made with less than 20min prep! And they’re so buttery, so flaky and so perfect!
INGREDIENTS:
- 3 cups all-purpose flour
- 1 cup shredded extra-sharp cheddar cheese
- 3/4 cup diced ham
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup unsalted butter, frozen
- 1 3/4 cups buttermilk
DIRECTIONS:
- Preheat oven to 475 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine flour, cheese, ham, parsley, baking powder, baking soda, salt, garlic powder and pepper.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Drop 24 large mounds of the dough (about 3 tablespoons each) onto the prepared baking sheets.
- Place into oven and bake for 14-18 minutes, or until golden brown, rotating pans halfway through baking.
- Serve warm.
