This is so good, I could practically eat it straight out of a bowl! Serve this over any grain that you'd like, or if you prefer, over a grilled chicken breast or steak.
Serves 4-6
1 tablespoon butter
1 tablespoon olive oil
2 small shallots, diced
1 teaspoon thyme, fresh or dried
1 lb Cremini mushrooms, sliced
1/4 cup dry Vermouth
2 cups fresh spinach leaves
2 cups cream
1/2 lb extra-sharp cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Heat a large, heavy-bottomed sauté pan over medium heat. Add the butter and olive oil to the pan. Add the shallots, thyme, sea salt and pepper and sauté for a few minutes. Add the mushrooms and sauté, stirring occasionally, for about 10 minutes, to allow their juices to release and evaporate. Add the Vermouth to deglaze the pan, and cook for another 5 minutes. Add the cream and turn the heat down to low. Stir in the cheese until smooth. Add the spinach leaves. Turn the heat off and allow the spinach to wilt. Add more sea salt and pepper to taste, if desired.
Serve over rice, millet, quinoa, or if you prefer, chicken or steak.
Enjoy!
This tastes just like a chocolate milkshake, but there's no ice cream! Be careful with this "milkshake", it is absolutely delicious!
4 oz Dark Rum
2 oz Kahlua
2 oz Baileys
2 oz Amaretto
1 tablespoon vanilla extract
Pour all ingredients into a high-speed blender. Add about 2 cups of ice. Blend until smooth.
Enjoy!
Top these delicious cupcakes with coconut, lavender, or simply enjoy as is. These light, fluffy cupcakes are a burst of sunshine and are sure to brighten everyone's day!
Makes 12-14 regular cupcakes
For the cupcakes:
3 eggs, separated
1/2 cup sugar
Juice and zest from 1/2 a lemon (use the other 1/2 in the frosting)
3/4 cup + 1 tablespoon unbleached A/P flour
1/8 cup tapioca starch
1/8 cup butter, melted
1/4 cup half and half or milk
For the lemon frosting:
3 tablespoons butter
3 tablespoons cream cheese
Juice and zest from 1/2 a lemon
1 cup powdered sugar
Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.
Making the cupcakes:
In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and beat again until stiff peaks form. Add the egg yolks, lemon juice and zest and mix to combine.
Sift together the flour and starch. Add this to the meringue, folding in gently with a rubber spatula.
Combine the milk and melted butter. Add this to the meringue batter, again folding in gently with a rubber spatula.
Pour the batter into the cupcake liners almost to the top. Place in the oven and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
To make the frosting, cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the lemon juice and zest and the powdered sugar. Beat until well combined. Frost onto the cooled cupcakes.
Enjoy!
