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Posts Tagged ‘#weekend’

Happy Friday everyone! It’s the weekend which is the perfect time to make dessert for yourself or the whole family. Even better, these desserts only have 5 ingredients so you’ll have plenty of time to eat your cake and go play too!

Rocky Road Clusters

rocky-road-peanut-clusters

RECIPE HERE!

No Bake Strawberry Cheesecake

cheesecake

RECIPE HERE!

Molten Nutella Lava Cake

nutella-lava-mug-cake-18

RECIPE HERE!

Mint Chocolate Chip Avocado Ice Cream

Mint-Chocolate-Avocado-Ice-Cream

RECIPE HERE!

Have a Great & Sweet Weekend Everyone! Your Realtor and Friend for Life~ Kathy

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Have your dessert and drink it too!

Champagne and Raspberry Ice Cream Floats

strawberry

http://reciperunner.com/champagne-raspberry-ice-cream-floats/

Prosecco Pineapple Sorbet Floats

pineapple

http://vintagekitty.com/prosecco-pineapple-sorbet-floats/#_a5y_p=6245138

Sparkling Mango Sorbet Floats

mango

http://kitchenconfidante.com/sparkling-mango-sorbet-floats-recipe

Lemon Sorbet Mimosa

lemon

http://www.tasteslovely.com/lemon-sorbet-mimosa/

Enjoy your weekend everyone!

Your Realtor and Friend for Life~ Kathy

 

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From my family to yours, wishing everyone a happy Easter weekend! May it be filled with love, life, and family.

Your Realtor and Friend for Life~ Kathy

happy-easter

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Happy Friday Everyone!

Sorry I’ve been absent this week. I had some personal issues I was dealing with as we all have from time to time but I am back and better than ever! What better way to celebrate than by sharing with you a sinfully amazing recipe to make your weekend that much better. So without further a due, introducing: Tater Tot Waffles with Bacon, Eggs, & Truffle Oil

IMG_7744

8 slices of bacon

4 eggs

1 tablespoon white vinegar

Nonstick cooking spray

1 (32-oz) bag of frozen tater tots, defrosted

Salt and pepper

Truffle oil, for garnish

Chopped scallions or chives, for garnish

For the Bacon & Eggs:

Fill a shallow pot with water and bring to a simmer. Heat a large skillet over medium heat and add the bacon. Cook until crispy and rendered. Drain on a paper-towel lined plate and set aside until you are ready to serve.

To the pot of simmering water, add the white vinegar. Keeping the water at a simmer (not a boil), create a whirlpool by stirring the water in a circular motion with a slotted spoon. Crack each egg into a small bowl or ramekin and then carefully drop them, one at a time, into the gently swirling and simmering water. Poach the eggs for 4 minutes, remove from the water with the slotted spoon, and carefully set on a paper-towel lined plate until you are ready to serve.

For the Waffles:

Heat a waffle iron and preheat the oven to 200°F.

Spray the waffle iron liberally with nonstick cooking spray. Spread roughly 2 cups of the tater tots on the iron in an even layer. Season with salt and pepper.

Close the waffle iron and cook on medium-high until the waffle is crisp, about 5 minutes.

Open the waffle iron and fill in any holes in the waffle with more tater tots, then close the iron again, and cook until golden and crispy, roughly 2-3 minutes more.

Transfer the waffle to a baking sheet; keep warm in the oven while you make the remaining waffles.

To Serve:

Halve each waffle. Place a waffle half on each serving plate and top with the crispy bacon, a poached egg, a sprinkle of salt and pepper, a drizzle of truffle oil, and lots of chopped scallions/chives. Serve immediately while warm.

NOTE:

You really want to take the time to defrost the tater tots before attempting to waffle them. For these waffles, I set the bag of tater tots out at room temperature, unopened, for about an hour. Then they were ready!

Have a GREAT weekend!

Your Realtor and Friend for Life~ Kathy

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Happy Monday friends and fellow bloggers. I hope everyone is having a fabulous start to the work week. This weekend I did a little overindulging so I’m going to give my body a much needed break and refuel it with a lot of delicious and nutritious vegetables. So these recipes I am going to share with you contain no meat but can definitely be modified to include meat if you were good and didn’t over do it this weekend like me. These recipes still pack a protein punch so your body will be able to rejuvenate and your stomach will be just as happy!

Egg & Black Bean Enchiladas

enchilada

http://littlespicejar.com/breakfast-enchiladas-with-ranchero-sauce/

Soba Noodle Stir-Fry

soba

http://cookieandkate.com/2014/sugar-snap-pea-and-carrot-soba-noodles/

Taco Bowl w/Crispy Chipotle Chickpeas

taco

http://www.killingthyme.net/2017/02/02/taco-grain-bowl-with-crispy-chipotle-chickpeas/

Broccoli Mushroom Stir-Fry

broccoli

http://www.collegiatevegan.com/post/108781404162/broccolini-mushroom-stir-fry

Vegan Lentil Soup

lentil

http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

I hope these recipes help prepare you for a successful week!

Your Realtor and Friend for Life~ Kathy

 

 

 

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 NATIONAL TORTILLA CHIP DAY

Chili Lime Tortilla Chips

National Tortilla Chip Day, a day set aside for the crunchy snack loved by millions across the nation, is observed annually on February 24th.

The tortilla chip is most commonly served with salsa, chile con queso, guacamole, cheese dips or other dips.  Tortilla chips are made from corn tortillas that have been cut into wedges and then fried.  The corn tortillas are made from corn, vegetable oil, salt and water.  Typically made with yellow corn, tortillas can also be made with white, blue or red corn.

Even though tortilla chips have always been considered to be a Mexican food, known as tostados, they were first mass-produced in Los Angeles in the late 1940s. It is said that the triangle-shaped tortilla chips were made popular by Rebecca Webb Carranza as a way to use the misshapen tortillas that were rejected from the automated tortilla manufacturing machine that she and her husband used at their Los Angeles deli and tortilla factory.

Carranza realized that once the discarded tortillas were cut into triangle shapes and fried, they became a popular snack.  She then sold them for a dime a bag at the El Zarape Tortilla Factory.  Carranza received the Golden Tortilla Award in 1994 for her contribution to the Mexican food industry.

The United States is one of the primary markets for tortilla chips. 

Another favorite dish made with tortilla chips is nachos.  The dish was first created around 1943 by Ignacio “Nacho” Anaya. Nachos are tortilla chips served with melted or shredded cheese, and often additional toppings are added, such as meat, salsa, refried beans, tomatoes, diced onion, lettuce, olives, jalapenos, guacamole and sour cream.

HOW TO OBSERVE

Go and get your favorite dip and enjoy some tortilla chips. Don’t forget that margarita to wash it all down!

Have a Great Weekend! Your Realtor and Friend for Life~ Kathy

 

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Happy Friday! There’s something about this particular Friday that has me in high spirits today. I cannot wait to get out of work to go home and relax and begin my weekend. I don’t necessarily have the drive and motivation to cook dinner on Friday’s but when I do, I always opt for something light because I know I’m going to make some not so good decisions during the weekend. So here is a quick, easy, and light salad recipe you can make for dinner tonight that will be sure to set the mood for the upcoming weekend.

Honey Mustard Chicken, Bacon, and Avocado Salad

sub-buzz-20874-1485974454-3

INGREDIENTS

Servings: 4

Dressing/Marinade
2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons Dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 skinless and boneless chicken thighs

Salad
1 head romaine lettuce, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, diced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced

PREPARATION

1. In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, 2. Lemon, garlic, salt, and pepper. Whisk until smooth.
3. Remove ½ of the marinade and refrigerate to use as a dressing.
4. Add chicken thighs to remaining marinade and let it marinate for two hours.
5. Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until 6. Golden, crispy, and cooked through. Set aside and allow to rest.
7. Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
8. Slice chicken into strips and place in the salad.
9. Add the remaining marinade to the salad and toss.
10. Sprinkle bacon on top.
11. Enjoy!

Your Realtor and Friend for Life~ Kathy

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