Oct 17, 2012 |
I’ve been waiting for this day. This day when I finally used my new OXO International Good Grips Little Salad and Herb Spinner. Right away, the size is perfect. My little two-person household doesn’t eat much salad so using a full head of lettuce or other greens can lead to waste.
Last week I bought a set of 4 oz. canning jars. They’re the perfect serving size for us. For desserts, a special beverage, and yes, even salads. I’ve been planning to make my Feta, Tomato and Spinach Salad since I bought them. Enter the ease of OXO.
I started with just four simple ingredients: fresh spinach, crumbled Feta cheese, cherry Roma tomatoes and extra virgin olive oil.
After tearing a handful of spinach leaves, I rinsed them in the basket then spun them. This spinner is unlike any other I’ve experienced. It’s so small and easy to manage. The solid push-down button works so lightly, so easily. And the non-skid base made it worry-free. [You try juggling a camera in one hand and a salad spinner in the other! OXO makes it easy!]
After just a few quick pumps of the spinner, I removed the basket and dumped out the water. The spinach leaves were fresh, vibrant, and ready to go into the Spinner Bowl.
Next I cut the tomatoes. With small cherry Romas, it was quick and easy. Just look at those juices pouring out!
Then I topped it with the crumbled Feta cheese and tossed.
Now comes the part I’d been waiting for: the “canning” of my salad. I put in several spoonfuls, making sure that each serving had a delicious mix of the spinach, Feta, and tomatoes. I then lightly drizzled each jar with the olive oil.
Doesn’t that just scream “flavor”?!
I now have six mini salads in my refrigerator, just waiting to be eaten! How simple is that?
A little added dash of salt, pepper, and maybe a few croutons, and you’ve got yourself a salad!
Thanks, OXO!
And Frankly, My Dear… that’s all she wrote!
[Disclaimer: I’m an active member of the OXO Blogger Outreach Program, as well as an Amazon Affiliate. I have not been compensated by OXO in any way for this post, and all opinions and reviews are my own.]
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Sep 23, 2012 |
This is one of my favorite recipes. This is what every coffee drinker in my family gets each year. This is what gets me through the holidays.
HOLIDAYS?!
That’s right. I said it. And I’ll say it again.
HOLIDAYS!
For weeks, I’ve been working on my Holiday Gift Basket Giveaway: scrounging up sponsors, writing reviews, and just plain getting into that Ol’ Holiday Spirit.
It can’t be avoided… and I don’t want to.
I’ve spent the last week reorganizing my kitchen, and today we decorated for Fall. I’ve tweeted it, Facebooked about it, and shown my beautiful dishes on Instagram. Didn’t see it? Well… here you are:
And now I’m ready to cook. Bake. Make. And taste.
Sounds exhausting? You would think… But don’t worry. This Girl’s got ya covered with some great tasting caffeine.
Mocha Flavored Coffee is one of those really great, easy, oh-so-appreciated recipes. You can add as little or as much as you want to 8 ounces of hot liquid. I prefer to embellish my basic coffee with it, others add it to hot water. Either way, it’s sure to please.
RECIPE: Mocha Flavored Coffee
Ingredients
- 1/2 Cup instant coffee
- 1/2 Cup granulated sugar
- 1 Cup powdered creamer
- 2 TBSP Cocoa powder
- 2 TBSP instant hot cocoa mix
Instructions
- Mix all ingredients together.
- Add 2 rounded teaspoons (or more) to 8 oz. hot water or coffee.
- Stir thoroughly.
Notes
Embellish with whipped cream, cinnamon, nutmeg, chocolate shavings, sprinkles or candy canes.
Store in air-tight container for months (if it lasts that long!).
Use decaffeinated coffee grounds and a sugar substitute if desired.
3.1
https://franklymydearmojo.com/2012/09/23/recipe-mocha-flavored-coffee-mix/ (c) 2012 Frankly, My Dear... New Inklings Press
Now here’s a little bonus idea for you (call it an early Christmas gift): How often do you wish you could just take a small break from the day and enjoy a blend of your favorite cafe mocha? But you’re busy. Working. Running errands. Taking care of the Home Front. There’s not always time or money to treat yourself.
Well, now you can!
I bought my OXO Good Grips Salt and Pepper Shakers for just this purpose!
See that great little pour spout on the side? Just Take and Shake!
They’re called Good Grips for good reason: These little dandies fit perfectly in the palm of a hand, making them easy to hold. They’re solidly built, but not bulky. They’ll fit in your cabinet, desk drawer, and bag. And because they’re clear, there’s no guessing if there’s enough mix left for one more Mocha. They’re perfect.
Carry one of these lightweight shakers with you throughout the season, and you’ll enjoy several mugfuls of this great drink recipe. (Be sure to keep the shaker holes covered or put a small round of paper under the cap so it doesn’t sprinkle all over the inside of your tote!)
As you can see, I also like to add layers of cinnamon and nutmeg to my personal stash. A few shakes of the shaker and it blends quite nicely. Each shaker holds enough mix for three regular cups of Mocha Flavored Coffee.
So whether I’m at work, in my own kitchen, or busy running errands, I always have a great cup of coffee with me.
And Frankly, My Dear… that’s all she wrote!
[Disclaimer: Frankly, My Dear.. has joined up with OXO and their Blogger Outreach Program. I have not been compensated for this post in any manner. All reviews and opinions are my own.]
Oct 29, 2011 |
by Molly Jo Realy @MollyJoRealy
This recipe was inspired one rainy afternoon while I watched Paula Deen on The Food Network. They sure have some great eats on that network! I was trying to think what I could make with my last roll of phyllo dough, and I caught a glimpse of her sautee’ing asparagus. Voila! Another recipe was created.
Phyllo dough is essentially easy to work with, but it is delicate. It’s important to follow the directions on the box to keep it from drying out.
I recommend preparing your asparagus ahead of time, assembling your ingredients in order of use, and preheating the oven while you wrap. It doesn’t take long to get into the rhythm of sprinkling and rolling, and soon you’ll have two pans full of some delicious snacks!
To prepare the asparagus, take one stalk and bend the end (not the tip) until you find where it snaps. This is place you want to cut all your asparagus. If you don’t, when you eat the ends it will be stringy and chewy. (In other words, gross!)
INGREDIENTS:
2 bunches asparagus
2 sticks butter, melted
1 roll phyllo dough, room temperature
Parmesan cheese
Italian Seasonings
other seasonings (I prefer Lowrey’s Salt Free 17 Seasonings)
Olive Oil
Carefully unroll the phyllo dough and assemble your ingredients within easy reach. Cut the dough lengthwise, into two long strips. Gently baste the top sheets with melted butter and sprinkle with cheese and seasonings. Be careful not to apply too much pressure when basting or you’ll rip the dough.
Take one or two asparagus stalks (depending on how thick they are) and lay the end so it matches up with the edge of the dough. The tip will stick out from the other edge. Gently roll. The phyllo dough may stick to itself. If this happens, delicately separate the rolling layer from the one underneath it.
Place the asparagus wraps on a nonstick cookie sheet. Since the phyllo dough crisps but does not expand, you can place them close to each other without worrying they’ll stick.
Gently baste the wraps with olive oil and sprinkle the tops with cheese and seasonings.
Bake at 350 degrees for approximately 14-15 minutes, until the phyllo dough is golden brown. Best when served warm.
Oct 26, 2011 |
by Molly Jo Realy @MollyJoRealy
Frittata is basically a baked omelet. You can add whatever ingredients and seasonings you like. They can be served for breakfast, brunch, dinner or snack. You can add salsa or marinara, depending on the ingredients. This is my favorite blend:
INGREDIENTS:
8 large eggs
1 cup milk
3/4 cup shredded 4-cheese blend
1/2 cup chopped or mini pepperoni
1/3 cup diced tomatoes
1/3 cup diced green chilis
1/3 cup chopped mushrooms
1/2 green pepper, diced
1/2 red pepper, diced
1/2 large onion
Salt, pepper, oregano, and other Italian seasonings to taste
Mix all ingredients together. If you like, you can mix this the night before and store in an airtight container in the fridge. If you make it ahead, be sure to remix all ingredients thoroughly before cooking.
Spray pan with non-stick cooking spray. Pour mix into pan. Bake according to the pan size below. Cook thoroughly, until toothpick or knife inserted in center comes out clean. Allow to cool slightly before serving.
MINI MUFFIN PAN: Fill mini cups 3/4 full. Bake for approximately 16-17 minutes. (This is my favorite way to make these for party gatherings, once cooled they are a scrumptuous finger food.)
REGULAR MUFFIN PAN: Fill muffin cups 3/4 full. Bake for approximately 30-33 minutes.
9 x 9 GLASS BAKING DISH: Pour entire mix into dish. Bake for approximately 40-42 minutes.
I started with just four simple ingredients: fresh spinach, crumbled Feta cheese, cherry Roma tomatoes and extra virgin olive oil.
After tearing a handful of spinach leaves, I rinsed them in the basket then spun them. This spinner is unlike any other I’ve experienced. It’s so small and easy to manage. The solid push-down button works so lightly, so easily. And the non-skid base made it worry-free. [You try juggling a camera in one hand and a salad spinner in the other! OXO makes it easy!]
Now comes the part I’d been waiting for: the “canning” of my salad. I put in several spoonfuls, making sure that each serving had a delicious mix of the spinach, Feta, and tomatoes. I then lightly drizzled each jar with the olive oil.
A little added dash of salt, pepper, and maybe a few croutons, and you’ve got yourself a salad!
