Beastly smoothie recipes

Flat Tummy
Rich in digestion supporting ingredients, this smoothie will help prevent bloating and digestive stress that can sabotage your tummy flattening efforts.

Ingredients:
3/4 c. papaya

3/4c. sliced peaches
1/2 pear, sliced
1 tsp fresh ginger
2 mint leaves
Water to thin

Skin Saver
Antioxidants in berries are known to help to fight wrinkles and other skin ageing signs. Berries are also a great way to control blood sugar that can sabotage your complexion. This smoothie also contains Omega 3, to fight inflammation, as well as vitamins E and C, both renown to help the skin.

Ingredients:3/4 c blueberries
3/4 c pitted cherries
5 strawberries
1/4 avocado, peeled and pitted
2 tsp wheat germ (optional)
2 tsp ground flax seed
Water, to thin

Veggie cheat sheet

No-bake chewy cookies and cream bars

Ingredients:
One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter

Directions:
Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.

Just something that irks me a little

When people blog pictures of food. As in JUST pictures of it. Go on Tumblr and it's all you'll see. Little 14-year-olds posting picture upon picture of cupcakes with rainbow sprinkles and cookies shaped as hearts. Here's what I have to say to you people: Fuck you. 


What is your purpose? Why are you simply posting pretty pictures of food constantly? Where are the recipes to said food? Have you eaten this food? What if it doesn't even taste good?

All it really is is a huge tease to all of us that don't have that food (which, most of the time, includes whatever idiot blogged the picture in the first place) because it looks so damn delicious that I want to shove my hand through the screen and rip it out of cyberspace and put it in my mouth (that's what she said).

So, shut up 14-year-olds that want their blogs to be the coolest and post shit that you actually concoct or plan to concoct. And parents, monitor your child's blogs in case they are one of these offenders.

A lighter dessert: Warm raspberry-pistachio cake

So, my girl Michelle and I are planning our 10K we're doing...in October. But in the meantime we're trying to just get sexy for bikini season and recruitment. We have this rigorous training plan and we're trying to help one another shed the lbs by sending and making delish food with good ingredients. So this is a post from her (& I just invited her to be a guest author on this blog, so maybe if we're lucky she'll do it!)

Modified from Everyday Food

Ingredients:
Nonstick cooking spray
1/2 cup shelled unsalted pistachios (or blanched whole almonds)
3/4 cup sugar
1/4 teaspoon salt
4 tablespoons Greek yogurt
1 teaspoon vanilla extract
1 egg and two egg whites
1/2 cup whole wheat pastry flour
1 cup fresh raspberries

Directions:
Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In food processor, finely grind nuts with sugar and salt. Add yogurt, vanilla, and whole egg; process until smooth. Add flour; pulse until moistened (do not over mix). Scrape batter in a large bowl.
In a medium bowl, beat egg whites until stiff peak form. Fold into cake batter.
Divide batter equally among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).

Serves 6.

Buffalo Wild Wings sauce recipes

Ever wonder how to make the same dressing that restaurants do in the comfort of your own home? Well I found the Buffalo Wild Wings sauce recipes and I plan on making these for my parents and friends back home in NJ - and beating my mom in the Who-makes-the-best-wings competition we're having.

Parmesan Garlic
1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated

Spicy Garlic
1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce
1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce
1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’
6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero
2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce. I recommend El Yucatan. The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing
2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk
Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F. Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly. After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings. Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Bourbon peaches and cream popsicles

Taken from EndlessSimmer.com

Makes 18-22 popsicles

Ingredients:
1 cup ripe peaches, crushed
¼ cup bourbon
½ cup simple syrup, cooled (recipe follows)
2 cups plain yogurt

Directions:
1. Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
2. Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.


Simple Syrup
Ingredients:
¼ cup water
¼ sugar

Directions:
Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

*Note: Use the simple syrup sparingly. Taste the mixture as you mix to make sure it’s to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavor.

*Note: If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.

*Note: To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavored yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 tablespoons bourbon in addition to the ¼ cup in the recipe. The added tablespoons will offset any sweetness that may overpower the bourbon.

Sangria Jell-o shots

(adapted from Brilynn's Sangria Bites)

Ingredients:
1 3/4 cups sangria
1 1/2 cups limeade
3/4 cup Cointreau
4 packets Knox Gelatine - one whole box
zest of one lime for garnish

Directions:
Mix the first 3 ingredients in a small sauce pan. Add Knox and let sit 3 minutes until gel softens. Turn on heat to medium and heat for a few minutes until gel is completely dissolved, no need to boil or get very hot. Pour into a 9 inch square pan that has been lined with plastic wrap. Chill covered overnight. To unmold, turn cocktail over onto a cutting board, remove plastic wrap and cut into 36 equal sized pieces. Top each piece with a small bit of lime zest. Place on pretty tray and serve immediately. Makes 36 pieces.

More Jell-o shot recipes

Bramble Jell-o shots

For the float

Ingredients:
6 ounces crème de mûre (blackberry liqueur)
7 grams (1 packet) Knox unflavored gelatin
1 package (3 ounces) grape-flavored Jell-O gelatin
1 cup hot water

Directions:
In a small mixing bowl, sprinkle the Knox and the Jell-O into the hot water and stir until completely dissolved, 5 to 7 minutes. Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.

For the gin sour
Ingredients:
1 cup gin (lemon infused)
2/3 cup fresh lemon juice
1/2 cup sugar
28 grams (4 packets) Knox unflavored gelatin
1 cup hot water.

Directions:

• Juice enough lemons to give you 2/3 cup juice, keeping the hulls as you squeeze. Roughly chop the squeezed hulls and put them in a coverable container along with the gin and the lemon juice. Leave at room temperature for at least 2 hours. It’s a good idea to do this before starting the float, so that by the time that has firmed up, your infusion is ready to go.
• When the float layer is firm, bloom the gelatin in the hot water by sprinkling it slowly while stirring, and continuing stirring until fully dissolved. Add the sugar and stir until that is also fully dissolved.
• Strain the gin mixture off from the lemon hulls through a fine sieve or chinoise and add it into the gelatin mixture, stirring well.
• Over a spoon, so as not to gouge a divot in the float layer, pour the lemon sour mix onto the float layer and return to refrigerator, again checking for levelness. Chill overnight.
• When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

Taken from NYTimes

Rainbow Jell-o shooter

From Jelly Shot Test Kitchen

Suggested pan: 9" x 13" cake pan, or molds
Yield: about 45 jelly shots
Garnish: Maraschino cherries, if desired
*Note: If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel.

Red Layer
Ingredients:

1 cup water
2 envelopes Knox gelatin
1 box 3 oz box cherry or strawberry gelatin dessert
1 cup flavored vodka

Directions:
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Pour into pan and refrigerate until fully set, about an hour.


Yellow Layer
Ingredients:
1 cup water
2 envelopes Knox gelatin
1 box 3 oz box lemon gelatin dessert
1 cup flavored vodka

Directions:
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red layer and refrigerate until fully set, about an hour.
*Note: if you are garnishing with maraschino cherries, add them immediately after the yellow layer is poured in. Cut the very bottoms off the cherries so they will stand upright.


Blue Layer
Ingredients:
1 cup water
2 envelopes Knox gelatin
1 box 3 oz box Berry Blue gelatin dessert
1 cup flavored vodka

Directions:
Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Allow mixture to cool to room temperature, then pour over the set red and yellow layers and refrigerate until fully set, several hours or overnight. (Its ideal to let this chill overnight so the layers can fully bond.)

To serve, cut into desired shapes or unmold.

Strawberry margarita Jell-O shooters

From BakersRoyale.com
(Yields 24-30 Strawberry Margarite Jello Shooters)

Strawberry Prep:

1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2. Use a huller or apple corer to empty out the strawberry. 
3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Ingredients:
Margarita Mix
1 box Strawberry Jell-O
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt for garnish

Directions:

1. Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine. 
3. Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim.
4. Garnish with cut lime triangles to finish.

Greek turkey burgers

From DontEatDirt.com

Ingredients:
1/4 cup finely chopped onion
1 tsp. chopped garlic
4 cups chopped spinach leaves
1 lb. raw lean ground turkey
2 large egg whites or 1/4 cup liquid egg whites
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup crumbled fat-free feta cheese 
Optional: large lettuce leaves, sliced onion, sliced tomato

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 4 minutes. 

Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 – 5 minutes. 

Remove skillet from heat. Once cool enough to handle, carefully blot away any excess moisture from the onion-spinach mixture with paper towels. Set aside.

In a large bowl, combine turkey, egg whites, basil, oregano, salt, and pepper. Using your hands, mix well. Add cooked veggies and feta cheese to the bowl. Using your hands, mix until uniform.

Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately.) 

Bring a grill (or skillet or grill pan) sprayed with nonstick spray to medium heat. Add patties, cover, and cook for 5 – 8 minutes per side, until cooked through. If using a skillet or grill pan, work in batches, removing skillet or pan from heat between batches to re-spray. (And don’t worry if your lid isn’t a perfect fit when covering!)

Eat your patties with a knife and fork or, if you like, wrap them up in some lettuce leaves with onion and tomato. Enjoy!

MAKES 4 SERVINGS

Nutrition PER SERVING (1 patty): 203 calories, 8g fat, 420mg sodium, 3g carbs, 1g fiber, 1g sugars, 29g protein

Olive Garden Italian dressing

Ever wonder how to make the same dressing that restaurants do in the comfort of your own home? Well I found the Olive Garden recipe here and I plan on making this for my roommates once I hit Stop & Shop. Or maybe I'll surprise my parents and make it for dinner once I'm back in NJ.

Ingredients:
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Directions:
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Hazelnut crispy cake

WomansDay.com

• Active Time: 20 minutes
  Total Time: 50 minutes
• 
  
• Ingredients
  1 box (6.2 oz) crispy marshmallow bars
  3⁄4 cup hazelnut spread
• 6 Tbsp chopped hazelnuts
• 
  Directions
• 1. Place 4 crispy bars between 2 sheets of plastic wrap; press together into a square. Roll with a rolling pin and shape with your hands into a 5-in. circle. Repeat with remaining 4 bars.
• 2. Place 1 circle on a serving plate. Spread top with 1⁄4 cup hazelnut spread. Top with other circle; spread remaining 1⁄2 cup hazelnut spread on sides, then top.
• 3. Pat sides of cake with hazelnuts, brushing off any loose nuts. Repeat until sides are coated. To set, let stand at room temperature at least 30 minutes or chill briefly.

Chocolate peanut butter refrigerator cake

WomansDay.com

Ingredients
2 1⁄2 cups heavy (whipping) cream
1 bag (10 oz) peanut butter chips
18 whole chocolate graham crackers
Recipe Preparation1. Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.

Directions
1. Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.

2. Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.
3. Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
4. Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.

Drink of the week 4/14

Source: Creative Commons

April Rain
Ingredients:
2 ounces vodka
1/2 ounce lime juice
1/2 ounce dry vermouth
Lime peel for garnish

Preparation:
Pour the liquids into a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass. Garnish with the lime peel.

Source: Cocktails.about.com

Source: Creative Commons

Spring Fever
Ingredients:
1 1/2 ounces lemon juice
1 1/2 ounces mango syrup
3 ounces apple juice
4 ounces orange juice


Preparation:
Pour the ingredients into a cocktail shaker filled with ice. Shake well and strain into a glass half-filled with crushed ice.

Source: Cocktails.about.com

Beef macaroni and cheese

Ingredients
1-pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

Directions
1) Heat the oven to 350 degrees F.
2) Cook the macaroni according to package directions; drain and set aside.

3) Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.

4) In a large bowl, combine the macaroni and the beef mixture.

5) Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

Credit: FoodNetwork.com

The ultimate lady's cheesy mac and cheese

FoodNetwork.com

Ingredients
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Directions
1) Preheat oven to 350 degrees F.
2) In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes.

3) Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

4) In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture.

5) Spray casserole dish with nonstick and pour macaroni mixture into the dish.

6) Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Credit: FoodNetwork.com

Lobster mac and cheese

FoodNetwork.com

Ingredients
1 pound lobster meat
2 tablespoons grapeseed oil
1 pound dried macaroni pasta
1/2 cup butter (1 stick)
1 cup chopped white onion
2 cloves chopped garlic
1/2 cup all-purpose flour, or as needed
2 bay leaves
1 cup fish stock or vegetable stock
1/2 cup heavy cream
2 cups sharp shredded Cheddar (8 year-old aged if you can get it)
Salt
White pepper
White truffle oil (2 or 3 tablespoons)
1/4 cup chopped fresh chives

Directions
Bring a pot of water to boiling for the pasta. Saute lobster meat in oil until it is no longer translucent, and set aside. Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out," then remove the bay leaves. Add the heavy cream and Cheddar, then season with salt and white pepper. Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.

Credit: FoodNetwork.com