Frank walked into the living room and handed me this drink. When I asked what it was he replied a "Fruity Tooty Martoony" Frank likes to experiment with cocktails and I am always happy to be his guinea pig. This drink is a little on the sweet side but ice cold and refreshing. And strong!!! And I still have to make dinner LOL..... Fruity Tooty Martooni 2 shots of Raspberry Vodka 1 shot of Triple Sec 1 shot of Mango Nectar 1 t. Cherry Cocktail Syrup Place all ingredient into a martini shaker that is filled with ice. Shake until cold and well blended, strain into a martini glass. Print Recipe For dinner tonight, I made Chicken Legs and Thighs using a recipe from Cuisine at Home, Issue #100. Tuesday I had defrosted a chicken from the freezer and made Coconut Chicken Strips using the breast meat. I removed the legs and thighs and reserved them for tonight's dinner and put the rest of the carcass with the wings into the stock pot to make chicken broth to have on hand. The original recipe calls for thighs (2 per person) but this chicken only had 2 thighs and 2 legs so I used those. I also replaced the water called for with chicken broth because I had it on hand and I used less crushed red pepper than called for because Frank is spice sensitive. Oh, and I also skipped the step where you chill the sauce to remove the fat because I didn't read the instructions carefully enough and it was dinner time but my sauce did not appear greasy at all so I wasn't too concerned. I stuck with the Roasted Red Skin Potatoes but used the Corn on the Cob for a Corn and Summer Squash Saute. ***Note...we were off put my the color of this chicken but rest assured that under that dark, burnt looking exterior is tender, juicy, perfect little morsels of meat that nearly melt in your mouth. Adobo Chicken 2 pieces dark meat chicken per person 3/4 c. rice wine vinegar 1 c. low sodium soy sauce 1/2 c. chicken broth or water 2 cloves garlic, smashed 1 T. fresh ginger, minced 1 dried bay leaf 1/4 t. crushed red pepper Place all ingredients into a large sauce pan over high heat and bring to a boil. Add the chicken, reduce heat to med low and simmer, partially covered, for 15 minutes. Flip chicken and simmer for 15 min. longer. Keep an eye on the sauce and if it starts reducing too much add additional chicken broth. Remove chicken from marinade and grill over med low heat brushing with remaining marinade for a few minutes on each side, until internal temperature of 145* is reached and chicken is crispy and glazed. Print Recipe I hope this post inspired you. I am joining up with Inspiration Monday, jump on over and get your inspiration on!!
I’m so fully involved with overnight oats, that I keep forcing them on others. Thankfully, it usually goes well. These are one of my go-to weekday breakfasts, so they’re in rotation often. But seriously, you can toss in all kinds of nuts and fruits (fresh or dried). Feel free to experiment. These rooty tooty nutty...
Bring the pancake house to your own kitchen with these incredible IHOP copycat recipes! From pancakes and waffles to hash browns and BLTs, you'll be able to recreate almost the entire menu!
A blog about weight loss surgery, gastric bypass, healthy recipes, bariatric food.
I’m so fully involved with overnight oats, that I keep forcing them on others. Thankfully, it usually goes well. These are one of my go-to weekday breakfasts, so they’re in rotation often. But seriously, you can toss in all kinds of nuts and fruits (fresh or dried). Feel free to experiment. These rooty tooty nutty...
Not sure how to tell if an avocado is ripe? This trick will help you choose the best ones at the store.
easy tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies
easy tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies
Update - Oct. 2023: We've been continuing with our experiments with quince recipes and learned a few things. Rather than re-write the post, we've added an addendum at the end. Also, please read the comments for info offered by fellow readers. Enjoy! Hi folks - We've just made an amazing discovery. We love quince! When prepared as the recipe outlines below, quince tastes like a pear/lemon fruit with a hint of peach and rose-oil! Ambrosia! This has been one of our most beautiful autumn seasons on memory! Pictured is the back of our 1875 Farmhouse, the yellow, shag-bark hickory tree (on the right) and a rainbow in-between. (October 2019) Every year, about this time, one of the Monroe "locals" drops off two or three HUGE boxes of quince at our local Food Pantry. The quince usually sit on the shelves, for a month or more, with a sign that says "Take as many as you as you can use," but very few people take any, including us. Eventually the Pantry folks get tired of looking at them and they end up in the Sharing Gardens compost pile. Quince after harvest. Photo credit: LINK We've been reluctant to try them because they're so darn hard to cut open which makes them seem like a real pain to prepare. Also, they are very tart when they're raw and every recipe we'd heard of called for lots of sugar. We're always trying to find ways to limit our sugar intake, not add to it! So, until we discovered the joys of quince, we just figured our compost piles were going to have a nice big influx of worm-food in a month or two. That is, until I (Llyn) looked up their nutritional content and Chris and I were pretty impressed - particularly as a good source of zinc and copper. Minerals are often the most difficult nutrients to get enough of in our modern diets. Most farm soils are increasingly depleted and, unless you're getting your food from an organic farmer who replenishes those minerals in natural ways that the plants can absorb, (like wood ash - LINK) it may be difficult to get enough minerals from your diet without taking any vitamin supplements (which we don't). Quince are also low-calorie, high in anti-oxidants and great for digestion (their natural pectin is soothing to the gut!). Who knew? LINK While I was browsing for more general info about the quince, I found a recipe that suggested boiling them for 8-10 min before baking them and then my cooking creativity kicked in and I came up with the recipe below. I've made it twice so I'm still fine-tuning it (so check back for updates!) But the best thing is, this recipe calls for no refined cane sugar (just maple-syrup, and not much of that) and is easy to prepare. Pears (on left). Whole, boiled quince (in bowl). Quartered quince (below) - this picture was taken before I figured out how to cut fruit away from core (see below). The Recipe: 4-6 medium-sized quince (about 5 cups) 4-5 medium yellow pears (about 3 cups) (or sweet apples) 1/3 cup maple syrup (about 1 TBSP maple syrup per cup of quince) 1 TBSP lemon juice (don't over-do the lemon, as quince is plenty tart already!) 1 tsp cinnamon Choose uniformly yellow, fully ripe fruit without bruises or other damage. It helps if they are a uniform size (for boiling phase). Bring a pan of water to boil - deep enough to mostly cover the quince. Using your bare hands, run the quince under water and rub as much of the fuzz off as you can (don't worry if you miss some). Place in boiling water for 8-10 minutes, depending on size. I think I over-did it the second time I made this. I was trying to soften the fruit all the way through but the core remained quite hard, even with longer boiling and the second time the outer fruit got rather mushy. Lift the quince out of the boiling water and allow to cool. Preheat oven to 375 degrees. Grease a baking dish with coconut oil or butter. Combine ingredients for sauce in a measuring cup with a lip for pouring. Once cool, using a cutting board, cut off any brown spots or other blemishes on the fruit. Slice the remaining fruit away from the core in as big pieces as possible (see picture). Your knife won't want to go through the core at all. It's super-hard! Just keep shaving off pieces all the way around the core till you've gotten as much as is easy. Cut fruit away from the hard core. Cut the fruit into bite-sized pieces. Wash and core the pears. Cut into bite-sized pieces. Mix the fruit together by layering it into the baking pan. Drizzle the sauce over top of the fruit. Gently stir the fruit and sauce together to spread sauce evenly. Quince, pears and sauce - before baking. Use a pan with a lid, or cover with aluminum-foil. Bake for forty-minutes covered (or until juices are boiling). Take out, gently fold the fruit and sauce together so the fruit at the top gets re-sauced. Leave cover off and bake for 10 more minutes to lightly caramelize the top. After baking. Yum! We like ours chilled with a scoop of organic low-fat, plain yogurt and some organic, lightly sweetened shredded-wheat cereal crushed on top. We'll keep experimenting...seems like raisins or date-pieces would be good raw or cooked in with the fruit. Also, some crushed walnuts or granola might be good too. A Quince Essential Fruit - here's a fun post that gives more details about this unique fruit including growing tips. Let us know of your discoveries/variations in the comments below. Addendum: We've discovered that, at least with our quince, we can skip the boiling stage of the recipe. The core of quince is so hard that even boiling doesn't soften it but by shaving pieces off and then cutting these pieces into bite-sized pieces, we've found we can skip the boiling phase of the recipe outlined above. Don't know if all varieties of quince are soft enough to do this...
This Date Apple Jam combines your favorite Fall flavors into one package that, I swear, you'll want to spread on everything. You guys. I almost named this "Date Apple Jam (YOU'VE GOT TO TRY)" because it's that good. This is my first time making jam. And YES, I DID Google the difference between...
Mijn verbouwing duurt voort. Ondertussen leef ik op snacks. Een prima tijd dus om de Nibbles van Nakd uit te proberen. De Nakd en Trek repen waren al een vast onderdeel van mijn snackroutine, dus ik was heel benieuwd naar de nibbles, die sinds kort in Nederland verkrijgbaar zijn. Wat zijn Nibbles vraag je je misschien af? To nibble betekent ergens kleine hapjes van nemen of kleine hapjes in het Engels. Het zijn dus kleine tumtumvormige
Gluten Free Upside Down Quince Cake With Herbs
A wholesome and fun way to enjoy cereal for breakfast or as a healthier treat!
I’m so fully involved with overnight oats, that I keep forcing them on others. Thankfully, it usually goes well. These are one of my go-to weekday breakfasts, so they’re in rotation often. But seriously, you can toss in all kinds of nuts and fruits (fresh or dried). Feel free to experiment. These rooty tooty nutty...
Wine makes everything better, right?
We have been experimenting with persimmon recipes after bringing home a bagful of Fuyus from the Joshua Tree farmers’ market last weekend, and we’re ready to declare these baked persimmons our favorite of the bunch.The honey-infused baking method is based on something we found at Persimmons Australia online. But instead of the the vanilla bean in their recipe (which also sounds delicious!
This brilliantly purple ice cream pairs fresh blueberries with anise hyssop, a native North American herb that has pale purple blossoms and a sweet licorice flavour. If you can't find hyssop, substitute any other licorice-scented herb, such as Thai basil or tarragon.
Just because they don't look perfect, doesn't mean they don't taste perfect.
This easy pie is overflowing with sweet strawberries, blackberries, and a double amount of maple butter cookie-crisp on top!
Living in New York City means not having a lot of time to prepare meals. This recipe is quick, easy and healthy, making it perfect for my lifestyle. —Kevin Sobotka, Staten Island, New York
Here's a versatile Salsa Agrodolce recipe that uses peak-of-season tomatoes in a sweet and tangy sauce for fish, meat or even vegetables.
This blueberry peach crumble is the perfect no-fuss dessert that captures the flavor of summer! Peaches and blueberries are tossed with sugar and flour to help sweeten and thicken their juices. A combination of vanilla extract and fresh lemon juice gives this dessert an especially delectable flavor.
easy tutti frutti cake recipe | eggless tutti frutti cake | tooty fruity cake
With a light, airy dough wrapped around the creamiest of centres and just a hint of citrus and vanilla, these plump, paunchy doughnuts are the definition of the good life.
Nothing says festivity more than Crema de Fruta! With varying layers of cool, delicious sweetness. No wonder it is a favorite Filipino Christmas dessert. What's more, this recipe is no-bake and so easy!
Because no one does home cooking better.
Bring colors to your Christmas tables with this traditional Filipino fruit salad. Super easy and quick to make that is the perfect dessert this holiday season.
Sprinkling pears with sugar helps draw out their juices and makes a natural caramel.
In this beautiful spiced apricots recipe, mirin adds a delicate sweetness to the apricots which are poached with star anise, cinnamon and cloves for an aromatic finish.
Simpler to make than apple pie, a Tarte Tatin defies the cliché of fussy, flawless French desserts, while offering that same rich, sophisticated taste. Made with juicy apples doused in sweet carame…
My classic Peach Buckle is made with buttermilk, brown sugar, and a boatload of juicy peaches. This quick one bowl recipe is just what you want in summer when ripe fruit is rolling in faster than you can gobble it down.
I’ve always loved Apple Dumplings. Warm, flaky pastry crust wrapped around a tender spiced, baked apple – a la mode perhaps. A perfect fall dessert. However, my apple dumpling memories from childhood were fading fast – since I have never had a vegan apple dumpling.Apple Dumpling: Swirled. So instead of making a traditional dumpling, I...
This amazing gelee is velvety smooth and has the most wonderful flavor of fresh strawberries with a hint of chardonnay, a delicious dessert for summer. Learn how to make a strawberry and wine dessert with this quick and simple recipe.
Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.Make our Pumpkin Layer Cake with this compote.
