Let’s Scream for Homemade Ice Cream

So smooth, refreshing and light. Everyone screams when it comes to ice cream, but who wants to run all around town for that new flavor? Instead, make it more exciting and create a masterpiece at home. Not only can it be made specific to taste buds, but it can be healthier as well.

Pull out the mango, pineapple, cherry and any other favorite flavor for the perfect, cool, creamy treat.

Peach Ice Cream Recipe:

3 fresh peaches – Peeled, slice and freeze
½ cup
1 teaspoon Vanilla extract
1 TBS Sugar
1 whole lemon juice

Mix all ingredients in a blender until to creamy.

Summer Refresher

This season is one the most exciting times for lots of people. School is out! Time for vacation, relaxing, and spending time with others. Don't let the summer pass you by, there are several activities to enjoy.

Summer cookouts are great for bringing friends and family together to eat their favorites foods, consume refreshing drinks, play games, and catch up on lost time. Who can resist grilled food? Meat, vegetables, fish...you name it, and it's great off the grill. Yummy!

Take a look at some of these grilling ideas:
1. Peaches: cut in half and grill. Add cinnamon and sugar to sour cream to taste, then mix and top on peaches
2. Smoked Turkey Legs: use favorite marinade over night, seasoned salt and pepper to taste, then grill
3. Zucchini: slice, toss in italian dressing, then grill
4. Instead of soda or sweet tea try another refreshing drink for the summer. Here's a recipe you can enjoy. Drink up!

Ingredients
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions
In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

Heat, Eat, and Go!

Being busy and healthy seems to cause a lot of confusion, especially in the morning. The belief is that you will have time to stop for something healthy as you head out in the morning, but most fast food restaurants are not considered a healthy start to your day.

With so many great options, there is no reason why a hearty breakfast cannot be available for any schedule. For instance, you could have turkey sausage, breakfast casserole, a fruit and veggie smoothie or quiche, just to name a few options. These foods are not only good for you but can be refrigerated and/or frozen for easy retrieval when you are ready to eat and run. It will take some planning and time, but in the end, you will be achieving the goal of taking care of YOU first. Here is a wonderful recipe for quiche that you just have to try. It will give you nutrition along with a quick morning option.

Ingredients
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 tomatoes, peeled and sliced
• 2 tablespoons all-purpose flour
• 2 teaspoons fresh basil
• 3 eggs, beaten
• 1/2 cup milk
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 1 1/2 cups shredded Colby-Monterey Jack cheese, divided
• Optional: Cooked Meat (Diced Turkey, Bacon, Ham, Sausage)

Directions
Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper to taste. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes, (optional cooked diced meat). Cover with egg mixture. Sprinkle top with remaining 1/2 cup shredded cheese.

Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes or until filling is puffed and golden brown. Serve warm.

Soul Food For Thought

Food is a central part of most cultures and people-group histories. It is no different for African-Americans. Soul Food is derived from African cooking traditions, Southern comfort food, and the parameters that slavery in the United States imposed – cooking leftovers and unwanted animal parts from slave owners’ kitchens.

Foods such as black-eyed peas, collard greens and sweet potatoes…biscuits, hoecakes and spoon bread…chitterlings and chicken – are well-known dishes from African-American historical cuisine. Fat, salt and sugar were widely used for seasoning because it was readily available. Salt was also a commonly used preservative since there was no refrigeration.

Gathering for meals, especially for holidays, is another common tradition which is also a rich part of African-American heritage. Recipes were handed from person to person, down from generation to generation, at first without the benefit of measuring utensils or being able to write down these recipes.

“One must first praise the farmer for a job well done before asking him for a yam.”
~African proverb

Hoppin John Recipe

Ingredients
1 pound dry black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
okra (optional)

Directions
Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender (optional: add okra the last hour of cooking time). Serve over rice.

Bitter-Sweet

Celebrating Black History Month

Michele Hoskins is an African-American owner and founder of Michele Foods, Inc., a multi-million dollar company that produces Honey Crème Syrup, Butter Pecan Syrup, and Maple Crème Syrup, Michele's Hoskins is also the author of Sweet Expectations: Michele Hoskins’ Recipe for Success.

Starting out as a divorced mother of three, with only her dreams and her great-grandmother’s recipe, Michele’s perseverance and eventual success serves as a model to any entrepreneur not to give up on their dreams. Her story, of which excerpts can be found at http://www.michelefoods.com/, is an encouragement to all who read it. Bitter beginnings can have sweet expectations.

Here’s a pancake recipe you can try with Michele’s Syrup

Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 Vanilla Yogurt
1 egg
3 tablespoons butter, melted

Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the yogurt, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Complete Meal In A Bowl

What a great way to top off the month of January, National Soup Month, with discussing the vast varieties of soups to accommodate taste and meal of choice. Soups can be eaten as an appetizer, a side dish, or as a main course for dinner.

Adding protein and carbohydrates can create a wonderful, tasty meal. Along with a variety of vegetables, adding chicken, beef, beans or shrimp can make soup a tantalizing dish. Incorporating rice, noodles, or barley will make the soup thicker.

Enjoy a complete meal in a bowl.

Beef Tortellini Soup Recipe
Ingredients:
1 lb beef stew meat
2 large diced tomatoes
2 cloves garlic chopped finely
1 large onion chopped
1-2 large carrots chopped
1 medium stalk celery chopped
2 teaspoons sugar
1 carton beef flavored broth
1 teaspoon dried basil or oregano
2 cups frozen cheese-filled tortellini (bite size)
1 cup frozen cut green beans

DIRECTIONS:
Add the first 8 ingredients in a pot, cover pot, bring to a boil and reduce heat to low. Cook slowly for 7-8 hours (until beef is tender). Add the remaining ingredients during the last 25 minutes of cooking, cover and cook using high heat (until beans are tender).

Soup…Healthy Soup

I’m humming the tune to “Food, Glorious Food”...When you make your own soup from scratch, you are in the driver’s seat. You can avoid choosing ingredients with artificial flavors, preservatives, and all those other unhealthy things that you probably can’t even pronounce.

Here’s a little more about the healthy benefits of soup…
Vegetables and nutrients
The American Heart Association recommends adults consume eight or more servings of fruits and vegetables every day. That's 4 ½ cups. Soups can contribute to that total. Almost any vegetable lends itself to use in soup. Fresh or frozen vegetables added to canned soups increase the servings of essential vitamins and minerals. Fresh or freeze-dried herbs and spices add flavor. Beans and lean meats such as fish provide protein. Beans give you fiber, and tomatoes are a source of lycopene, a cancer-fighting antioxidant.

Low-fat yet filling
Fat-free broths and lean meats in soups reduce fat content. For creamy soups, skim milk, or pureed white beans can be used to thicken soup. Because of the water content of soup, soup fills you up, but with fewer calories.

Vegetable Soup Recipe
Ingredients
1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail 1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
2 fresh diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Directions
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

The Case For Soup

January is National Soup Month. Soup is very comforting and tasty for this time of year, and January is a wonderful time to make soups because of the cold weather. There is nothing like a steaming bowl of soup when coming in from the cold. Additionally, soup helps to prevent disease because of the many nutritious ingredients that can be added to the pot.

Soup is also economical – It is cheaper to make your own than to purchase (Remember that you are paying for packaging, shipping and advertising of commercially sold soup.) Homemade soup can be made from leftovers. Another economical benefit of soup: It freezes well for later consumption.
Hope you enjoy the potato soup recipe!

Ingredients

2 thick slices bacon, preferably applewood smoked, diced
1/2 cup chopped sweet or yellow onion
1 (14 ounce) can reduced sodium chicken broth
2 cups 2% milk
1 large bakng potato, peeled, cut into 1/4-inch cubes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3/4 cups Shredded Extra Sharp Cheddar, divided
Chopped chives optional

Directions

Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside. Cook onion in drippings in same saucepan 4 minutes, stirring occasionally. Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes or until potato is tender. Turn off heat; add 1-1/2 cups cheese, stirring until melted. Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.

Tis the season to be jolly!

It is the wonderful time of year to enjoy the holidays. That means having your favorite foods, snacks and drinks. With drinking we have to be careful because it is easy to get carried away then lose control. No one wants to fall victim to that. We want to keep the ones we cherish safe.

A lot of us believe that some things just aren’t good without a little spike. Not true! If you have the right recipe you can turn a traditional treat with a twist (minus the spike).

Holiday Day Non-Alcoholic EggNog Recipe

VERY flavorful recipe even the kids could enjoy! You will gently cook the eggs to avoid any potential bacteria in this non-alcoholic eggnog.

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes

Ingredients:
· 6 large eggs, plus 2 yolks
· 1/2 cup, plus 2 tablespoons sugar
· 1/4 teaspoon salt
· 4 cups whole milk
· 1 tablespoon vanilla extract
· 1/2 teaspoon grated nutmeg
· 1/4 teaspoon cinnamon
· 1/4 teaspoon ground clove
· 1/4 cup heavy cream, whipped to soft peaks
· Additional grated nutmeg for garnish

Preparation:
Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer 160 degrees F. (no more) and the mixture thickens enough to coat the back of a spoon. This should take about 45 to 60 minutes.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract, nutmeg, and clove, stirring to combine. Pour into a pitcher or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Children Can Cook!

Most Americans agree that the holidays can be a hectic time. If we are not careful, the real meaning of the holidays can get lost in the hustle and bustle. No where is this more cause for concern than with children and families.

It is important to involve our children more during the holidays. They will learn from and take note of how you celebrate the holidays. If you emphasize the religious significance, they will take note. If you emphasize helping others or giving to charity, they will take note. If you emphasize spending family time together, they will take note. If they see you running around in a frenzy and missing the joy of the season, they will also take note.

This holiday season, try discussing the meaningful value of the holiday and not just the hype. Hopefully, this will instill great things they will apply and teach their own children in the future.

Another way to involve them is to bring them in the kitchen with you. Many holiday family traditions begin in the kitchen. In addition to showing them the value of sharing with others, whether its family friends coming to dinner, or taking a dish to someone else’s home, it allows them to create something they will be so-o-o-o proud to share.

Here is a fun recipe you can have your children help you with. Enjoy!

COCONUT CHICKEN FINGERS
Ingredients
• 1/2 lb Boneless, Skinless Chicken Tenders
• 1/2 Cup Ian’s Panko Breadcrumbs (whole wheat healthier option)
• 1/4 Cup Shredded Coconut
• 1/2 Tsp Sea Salt
• 1/2 Tsp Fresh Ground Black Pepper
• 1 Egg
• 2 Tsp Dijon Mustard

Dipping Sauce:
• 2 Tbsp Creole mustard
• 2 Tbsp Honey
• 1/2 Tsp Crushed red pepper (optional)

1. Preheat oven to 350 degrees.
2. While oven heats, combine panko breadcrumbs, coconut, sea salt, and fresh ground black pepper in a cereal size bowl. Whisk together egg and Dijon mustard in a second bowl.
3. Create an assembly line. One at a time, dip chicken tenders in egg and mustard mixture, then dip (and thoroughly coat) with whole wheat coconut mixture. Once coated, place chicken on aluminum foil lined rimmed baking sheet (for easy cleanup). Repeat with remaining chicken tenders.
4. Bake coconut crusted chicken tenders at 350 degrees for 25-28 minutes, golden brown.
5. While chicken bakes, make the dipping sauce by whisking together all ingredients listed under “dipping sauce”.
6. Allow chicken tenders to rest for just a couple minutes, and then serve alongside sauce.

Happy (Good, Nutritious) Thanksgiving!!

November is Good Nutrition Month. There is some irony to this because November is also the beginning of the season when people eat the most and indulge in many wonderful delicacies. In fact, studies show that adults are most likely to gain at least 5 pounds between Thanksgiving and New Year’s Day.

Here are some tips to help avoid weight gain while still allowing you to enjoy delicious holiday foods:

1) Eat a light, healthy snack such as fresh fruit or fresh vegetables, or water-based soup prior to your Thanksgiving meal to help curb your appetite.
2) Downsize your portions. Enjoy a smaller amount of your favorite holiday dishes
3) Use smaller plates to help reduce portions
4) Watch the calories you drink. Drink reduced calorie beverages or sparkling water with an added fruit slice. Reduce amount of alcohol as it can stimulate your appetite.
5) Take a walk either before or after your holiday meal
6) Explore healthier eating options. This doesn’t mean the food has to taste bad. Substitute lower fat and lower calorie ingredients in your recipes.

Here is one you can try for the big day, let me know what you think.

Healthy Holiday Honey-Glazed Sweet Potatoes Recipe

No canned sweet, No miniature marshmallows, No butter

Ingredients:
¼ cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon cinnamon
2 pounds fresh sweet potatoes (about 4 large)
Topping - Cracked black pepper or dried herb (basil or thyme)

Directions:
Heat oven to 375 degrees. Spray a baking dish with nonstick spray. Combine the 1st five ingredients. Peel and cut the sweet potatoes wedges. Place in a single layer in the baking dish. Pour ½ of the sauce over the sweet potatoes. Turn them and pour the remaining sauce.

Cover and bake for about 45 minutes or until tender; turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes. Sprinkle with cracked black pepper or herb of choice and serve.

Breast "Wellness" Month

October is the Breast Cancer Awareness Month, celebrating the 25th year of awareness, education, and empowerment. I like to promote the positive side of things, so I hope you can support me in calling it the “Breast Wellness Month”.

Taking care of your body can improve overall wellness.
Here are a few tips:
Increase physical activity
Limit alcohol consumption
Stop smoking
Avoid obesity
Eat more fruits and vegetables

Is there anything listed that you haven’t heard before? Probably not. However, they are important!

For instance, Web MD Health News has published an article speaking of the health benefits that soy foods have in promoting breast wellness. The soybean contains all the essential amino acids, also it has Vitamin A, Vitamin B, Vitamin C and many other healthy properties.

Here's a simple and tasty recipe for your enjoyment. Live well and be happy!

Soybean Succotash
• 4 tablespoons extra virgin olive oil
• 1 (12 ounce) package frozen (green soybeans), thawed
• 1/2 onion, chopped
• 1 (8-10 ounce) frozen whole kernel corn
• 1 dice tomato
• seasoned salt to taste
• seasoned black pepper to taste

Directions
1. Heat oil in a large skillet over medium heat. Add the onion, corn, tomatoes and soy beans, and cook until lightly browned, stirring frequently. Season to taste with seasoned salt and black pepper.