Monday, July 20, 2015

Mango Coconut Smoothies

Mango Coconut Smoothies
Recipe from:  bestestrecipes
Image credit:  Maria
Mango Coconut Smoothies


½ cups light coconut milk

2 mangos, peeled and cut in chunks

2 teaspoon raw sugar, to taste

½ cups water, iced

8 ice cubes


Place ingredients in a blender, in listed order.

Blend on high speed until smooth.

Serve immediately.

Chicken Noodle Soup

Chicken Noodle Soup
Recipe from: pictureperfectmeals
Image credit: Cheryl and Adam
Chicken Noodle Soup

“Maybe it’s our strong link to childhood that conjures up fond memories of being fed this nurturing and healing broth when we were sick.” Cheryl and Adam


2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 onion, peeled and diced

4 celery stalks, small-diced

4 carrots, peeled and small-diced

1 teaspoon minced garlic

2 bay leaves

Kosher salt and freshly ground black pepper

2 quarts chicken stock or broth

3 cups cooked chicken, shredded or diced

2 cups wide egg noodles


In a large pot over medium, heat the butter and olive oil.

Add the onion, celery, carrots, garlic and bay leaves.

Season with salt and pepper.

Cook until the vegetables soften, about 7 minutes, stirring occasionally.

Add the stock and simmer for 10 minutes.

Stir in the chicken and noodles and simmer until the noodles are cooked, about 10 minutes 

Discard the bay leaves.

Season to taste and serve with a sprinkling of fresh, minced parsley, if desired.


…from the Picture-Perfect kitchen:

Planning: Store-bought rotisserie chicken is a great time-saver.

Product Purity: For an even richer soup, poach 3 skinless, boneless chicken breasts in the 
stock until they’re cooked through. Remove the chicken with a slotted spoon and when cool 
enough to handle, shred the chicken and proceed with the recipe.

Presentation: For a different looking soup, you can substitute another pasta, like vermicelli 
or angel hair pasta.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Sunday, July 19, 2015

Mamey Coconut Smoothie

Mamey Coconut Smoothies
Recipe from: bestestrecipes
Image credit: Maria
Mamey Coconut Smoothies  

“A fruit of paradise in a healthy smoothie” Maria


Half a ripe mamey

4 ounces coconut milk

1 teaspoon raw sugar

8 ounces of cold water

8 ice cubes


Mamey mass is extracted with a spoon and put into a blender.

Add the coconut milk.

Add the sugar.

Add the cold water.

Add the ice cubes.

Mix well and serve immediately.

Give for two servings.

Mint Julep

Mint Julep
Recipe from: pictureperfectmeals
Image credit: Cheryl and Adam
Mint Julep

“A Mint Julep is a very southern drink made of bourbon, fresh mint and sugar and has been around since the 1700’s.” Cheryl and Adam


1/2 cup sugar

1/2 cup water

4 sprigs fresh mint, plus more for garnish

8 ounces bourbon


Make the simple syrup:

In a small saucepan, combine the sugar, water and mint.

Bring to a boil, and then reduce the heat to low and simmer until the mixture has reduced to 
thin syrup, about 5 to 6 minutes.

Strain out the mint and allow the sugar syrup to cool.

Chill until cold.

To make the cocktails:

Fill your glasses with lots of ice (cubed or crushed) and in each.

Add 1 tablespoon of the simple syrup and 2 ounces of bourbon.

Stir or shake until well-blended and cold.

Garnish with mint sprigs and serve immediately.

Although you can make the sugar syrup in advance, the addition of the mint may cause it to 
get cloudy and it may turn a greenish color after a day or so in the fridge. It’s also dynamite 
added to iced tea on a hot day.

The cocktail’s star ingredient is the American whiskey called bourbon, named after the 
Kentucky country where most of the corn-based spirit is distilled. I use Maker’s Mark.

Although traditionally served in silver or pewter cups, any tall glass will do. The most 
important thing is that the drink is really, really cold and the garnish be prominent to 
enhance the mint experience.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Chicken Chop Suey Recipe

Chicken Chop Suey Recipe
Recipe from: cookarecipe
Image credit: Shaina G
Chicken Chop Suey Recipe

“An easy step-by-step recipe for Chicken Chop Suey” Shaina G


2 chicken breast, chopped in small pieces

1/ 2 cup sliced celery

11/2 cup bean sprouts, washed and drained

1 cans water chestnut, drained

1/ 2 cup mushrooms, sliced

1/ 2 cup sliced bamboo shoots

1 1/ 2 cup chicken stock

2 onions, thinly sliced

1 tablespoon cornstarch

2 tablespoons soy sauce

1/ 2 teaspoon garlic paste

1 teaspoon ginger paste

Salt to taste


Take a bowl and marinate chicken pieces with soy sauce, ginger, garlic and onion for about 
an hour.

Then, cook the marinated chicken in microwave for 8 to 9 minutes.

Now, dissolve cornstarch in chicken stock and pour in on the chicken.

Mix the remaining ingredients and cook in microwave uncovered for 20 minutes or till the 
sauce thickens.

Stir in between 2 or 3 times.

Serve hot with rice.

Read more and enjoy this amazing recipe and many more when visiting cookarecipe

Saturday, July 18, 2015

Candy Bar Brownie Cupcakes

Candy Bar Brownie Cupcakes
Recipe from: livingthegourmet
Image credit: Catherine
Candy Bar Brownie Cupcakes

“These rich, fudgy cupcakes are the best of both worlds – brownies and candy bars.” Catherine


2 cups Dark Chocolate Fudge Brownie Mix

2 tablespoons oil

⅓ Cup water

2 eggs

¼ cup chopped chocolate candy bars (your favorite, I used Snickers)


Preheat oven to 350 degrees F. and line cupcake tin.

In a large bowl combine cake mix, oil, water and eggs.

Once all ingredients are incorporated and the batter is thickened, fold in chopped candies.

Pour the batter into the prepared tin; you should get 6 cupcakes out of the entire batter.

Bake for about 25 minutes or until cake tester comes out clean.

Let cool on a wire rack before serving.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Fast Shrimp Bisque

Fast Shrimp Bisque
Recipe from: navywifecook
Image credit: Mercedes
Fast Shrimp Bisque

“If you're a bisque fan, I definitely recommend giving this a try.” Mercedes


2 teaspoons Old Bay Seasoning or other seafood seasoning

12 ounces fresh or frozen cooked medium shrimp, peeled (if using frozen, thaw first)

2 stalks celery, thinly sliced (1 cup)

1 can evaporated milk (12 ounce)

1 cup milk

2 tablespoons all-purpose flour

2 teaspoons anchovy paste or 1 or 2 anchovies, finely chopped


In a 4-quart Dutch oven combine 2 cups water, Old Bay Seasoning and celery.

Cook, uncovered, over medium-high heat for 5 to 8 minutes.

In a medium bowl whisk together evaporated milk, milk, flour, and anchovy paste; stir into 
liquid in Dutch oven. 

Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.

Chop about half of the peeled, cooked shrimp.

Add chopped shrimp to soup.

Cook for 2 to 3 minutes, until heated through.

Ladle into bowls.

Top with remaining peeled shrimp.

Top with additional seafood seasoning if desired.

Read more and enjoy this amazing recipe and many more when visiting navywifecook

Tuna Cakes

Tuna Cakes
Recipe from: cubaninthemidwest
Image credit: Ivonne
Tuna Cakes

Today I couldn't decide what to eat for lunch. As I opened my can of tuna and grabbed my saltine crackers and a bit of mayonnaise, I stared down at the boring lunch I was about to prepare for myself. Then a thought occurred to me ...Tuna Cakes!Ivonne


2 cans of tuna

8 saltines crackers

A dollop of mayonnaise

1 egg

1 tablespoon oil

1 teaspoon of mayo

A squirt of ketchup

A wedge of lemon


Poured the tuna into a bowl.

Crushed about 8 saltines and dropped them in.

Add a dollop of mayonnaise.

Drop an egg to hold it all together.

Mix well all ingredients.

Formed a few patties.

Poured a little oil at the bottom of a pan.

Place the patties or cakes on in the hot pan.

Brown a little on one side, flip them over. ....and voilá! 

I later thought I could have added some onions, so will do next time.

Mixed a teaspoon of mayo with a squirt of ketchup and place over the cakes.

Add the wedge of lemon, and the boring lunch turned gourmet.

Read more and enjoy this amazing recipe and many more when visiting cubaninthemidwest

Crock Pot Beef and Broccoli

Crock Pot Beef and Broccoli
Picture from: richestoragsbydor
Image credit: Dori
Crock Pot Beef and Broccoli

“I love Chinese food and always have. I don't eat it very often but I do love to make it. Chinese food can be expensive so learning how to make it at home can save you a lot of money.” Dori


1 cup of beef broth

1/4 cup of soy sauce

1/4 cup of teriyaki sauce (Kikkoman)

1/4 cup of brown sugar

1 T of sesame oil

1 T minced garlic

2 lbs of boneless beef chuck roast, thinly sliced

2 T of cornstarch

2 heads of broccoli, cut into florets


Mix (I just put it in the crock pot and mix it) together the beef broth, soy sauce, teriyaki 
sauce, sugar, sesame oil and garlic.

Cut up meat into thin slices and add to the crock pot.

Cook on low for 1 1/2 hours.

Add in the broccoli now and in a small bowl mix together a 1/4 cup of water and 2 T of 
cornstarch and pour into crock pot and mix well.

Cover crock pot and cook for an additional 30 minutes.

It may take longer depending on your crock pot and how it heats up.

After 30 minutes just keep checking until done.  

Serve immediately over rice.

Pour some of the juice from the crock pot on top.

I like to add green onions on the top for extra flavor when serving with a little salt and 
pepper and soy sauce.

Read more and enjoy this amazing recipe and many more when visiting richestoragsbydori

Adapted from Damn Delicious

Twenty-Minute Garlic Yukon Gold Baby Potatoes

Twenty-Minute Garlic Yukon Gold Baby Potatoes
Recipe from: joyouslydomestic
Image credit: Angela
Twenty-Minute Garlic Yukon Gold Baby Potatoes

“These are great served as-is or you can serve them with a sour cream and chive dipping sauce.” Angela


2 tablespoons olive oil

1 24-ounce bag baby Yukon gold potatoes, cut into halves

Kosher salt, to taste

Black pepper, to taste

3 garlic cloves, peeled and minced/grated

Optional -

Fresh Parsley

Freshly-shaved Parmesan cheese


Heat a large skillet over medium-high heat.

Add the olive oil.

Allow oil to heat up for two minutes.

Add the potatoes into the hot oil.

Season with salt and pepper.

Stir/toss to coat potatoes in the oil.


Read more and enjoy  the rest of this amazing recipe and many more when visiting 

Strawberry Machete

Strawberry Machete
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
Strawberry Machete

“If you're in need of an icy Strawberry cocktail that packs a punch, definitely give this drink a try.  It combines 4 tasty spirits, with a couple of mixers, to deliver a frozen treat that will help you beat the heat.  We hope you'll give it a try, our featured cocktail... Strawberry Machete.  Cheers!  Please drink responsibly.  Thanks!” hamptonroadshappyhour

Ingredients (Makes enough for 2 servings):

1.5 oz. Strawberry Rum

1.5 oz. Tequila

1.5 oz. Strawberry Pucker (Schnapps)

1.5 oz. Gin

3 oz. Strawberry Margarita Mix

2 oz. Lemon-Lime Soda

6 Strawberries (2 for garnish)

1 cup of ice


Simply add the ingredients in a blender.

Blend to your desired consistency. 

Garnish accordingly.

Insert a long straw.

Get ready to "cut to the chase" with your... Strawberry Machete.

Please drink responsibly. 


Read more and enjoy this amazing recipe and many more when visiting

Ham Cold Salad

Ham Cold Salad
Recipe from:  blogchef
Image credit:  Bobby
Ham Cold Salad Recipe

This pasta salad uses shells but you can use macaroni as well. The salad is loaded with ingredients such as ham, cheddar cheese, peas and carrots.Bobby


1 lb small shells

1½ cups mayonnaise

2 tablespoons yellow mustard

¼ cups sour cream

2 tablespoons apple cider vinegar

2 tablespoons sugar

½ teaspoon salt

Ground black pepper (to taste)

1 cup chopped ham

1 cup cheddar cheese (diced)

2/3 cup frozen peas

2 carrots (shredded)


Cook the shells according to package directions until al dente.

Drain and rinse with cold water.

In a medium bowl combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, 
salt and pepper.

In a large bowl toss the shells with ham, cheese, peas and carrots.

Fold in the mayonnaise mixture until well coated.

Cover and allow chilling in the refrigerator until cool and ready to serve.

Read more and enjoy this amazing recipe and many more when visiting blogchef

Adapted from My Recipe Magic

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