For the "prep" time I included the time it will take you to first cook the rice before frying it. Plan accordingly!
On a hot summer day nothing says refreshing like a tall glass of fresh lemonade. I doctored it up with fresh mint and our Pomegranate Grenadine. (serves 4)
Tip: Depending on the sweetness of the lemons, add more sugar if needed. Also, for an adult kick add 1/2 cup of vodka or white rum (no judgement from us).
This is a quick and healthy appetizer that will keep you going back for more. It’s spicy, tangy, sweet and savory, all the things your mouth craves.
In a saute pan over medium high heat, heat oil. Add all other ingredients and continue stirring until the mixture gets bubbly and edamame pods are tender. About 10 to 12 minutes. Pour on a plate and serve warm with a sprinkle of kosher salt.
Spinach Salad with Grilled Asparagus
The grilled asparagus is nice with the crisp and cool tomatoes and spinach, a great combo for a summers BBQ.
1/2 lb. of baby spinach (about a half a bag)
1 pound of asparagus
1 tablespoon of canola oil
3 roma tomatoes, sliced
2 tablespoons of Skylake Ranch Pomegranate Balsamic Vinegar
6 tablespoons of extra virgin olive oil
Salt and pepper to taste.
Trim asparagus so the tender ends remain (I bent the asparagus and it will naturally break where the tender end starts) and toss with canola oil and salt and pepper to taste.
Heat grill on high and place asparagus on grill until cooked through for about 4 to 5 minutes.
In salad bowl mix olive oil, balsamic vinegar, salt and pepper.
Toss vinaigrette with spinach and tomatoes.
Lay the asparagus in top of the salad and serve.
To prep I simply marinate the chicken overnight in this pomegranate marinade, grill (or oven bake) the chicken the next morning!
Then when it’s time for lunch I toss all these ingredients together and I’ve got a healthy, delicious and filling salad.
•soften vanilla ice cream in individual containers
•spoon in tart cherry spread, spoon in vanilla ice cream
•continue to alternate, creating layers
This classic drink is now back with a "real" grenadine! Adding the Pomegranate Grenadine will give this drink a new dimension and as always create a great colorful cocktail.
From brunch to celebrations, this drink knows how to party. The simple ingredients make this recipe attainable for any novice who can find their way into the kitchen. Begin by pouring the tequila into the bottom of your glass. Now add in the orange juice. Once those two have mixed completely, pour in the pomegranate grenadine. Watching the colors sift while the grenadine sinks to the bottom is half the fun. Optional: Try adding ice and a few pomegranate arils for pop and color. Some people like to garnish the side of the glass with citrus like oranges or pineapples. This drink pairs nicely with breakfast type foods like waffles, quiches and sausage. My friends and I enjoyed some homemade biscotti, eggs and sausage with our tequila sunrises just the other day. I love it
with a salad as well.
Buttery, moist and simply delicious. These are great cookies for holiday parties, baby showers, cocktail parties or just have a party so you can make these scrumptious treats! Makes 2 dozen cookies.
Cream the butter and sugar on high speed for about 3 minutes.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture.
Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
Roll the dough into balls about 1 inch in diameter. Place the balls on parchment lined cookie sheets.
Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of Skylake Ranch Pomegranate Fruit Spread.
Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Tip: If you don’t want to use your thumb, (I have big thumbs so the cookies just don’t look as petit as they should) us the bottom of the 1/2 teaspoon. It makes a perfect circle for the fruit spread to go into.
Did you know that 78% of American families are cooking 5 or more times a week? For a “cook real food at home” enthusiast like me this is so encouraging! I hear so much about families eating out more and more, or that traditional cooking at home families are dying out. So no true!!
We eat out once a week, depending on what’s going on in our lives. The rest is completely at home, and 90% or more is made from scratch. This lifestyle sounds like a lot of work to some, but it’s really simple! I strategize by cooking a few things ahead of time on Sunday afternoons. Grilled chicken, brown rice and hard boiled eggs are just a few that get made once a week to save time during the week. To read more about meal planning, check out this blog post.
Coconut oil is a great way to prep cake pans. I’ve learned the beautiful art of cooking with real, whole ingredients and allowing for time in my day to do so. Part of what had to happen is I needed to slow down on the “rush” mentality. The idea that we need everything now- and can’t wait more than 5 minutes for our meals to be ready to eat. I now enjoy the methodical time it takes to create an amazing dish, and how simple it can be in the process. I’m convinced that anyone can cook – and I’m not just talking about chicken nuggets and tater tots.
These little chocolate cakes are the perfect example. I made these a few times to get the ingredients and baking time just right, but I enjoyed the whole process! My kids had no complaints about the multiple batches either.
Warm chocolate pudding cakes are a great for a coffee date or a decadent dessert. They are gluten free too! The presentation is so fun to see. I made them in 2 different pans. One is a ramekin, which is a small little oven safe dish. When you flip the cakes out of the ramekins, the pudding on the bottom stays in liquid form and pours perfectly oven the cake. I found a great price on a set of ramekins here. I also used a pan of mine that makes little cakes in batches of 6. They look like mini bundt cakes, but without the hole in the middle. When making the recipe in this pan, the pudding layer cooked through, giving a 2tone affect when the cake is flipped over. Here’s the pan I use for the mini fluted cakes.
Warm Chocolate Pudding Cake Yield: 8 mini cakes
• 1/2 cup pomegranate jelly
• 1/2 cup heavy cream
• 3 oz dark chocolate
• 1/2 cup boiling water
• 1/3 cup cocoa powder, unsweetened
• 1/4 cup heavy cream
• 1/2 tsp vanilla
• 1/3 cup pomegranate jelly
• 1/2 cup brown rice flour
• 1/2 cup cassava flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 stick butter, softened
• 2/3 cup coconut sugar
• 2 eggs
1. Preheat the oven to 350°. Spray the mini cake pans or ramekins with coconut spray.
For the pudding
1. In a medium saucepan, heat the pudding ingredients until all one consistency. This takes about 3 minutes.
2. Remove from heat and pour off in the bottom of the pans.
For the cake
1. In a large bowl combine all ingredients. Use a spatula or hand mixer to blend well.
2. Scoop the batter into the cake pans on top of the pudding.
3. Bake for 18-20 minutes.
4. Check the center of the cakes for doneness. Don't worry if there is liquid on the sides, that's the pudding.
5. Allow to cool for 30 minutes before flipping onto your desired serving plate.