Watermelon Sorbet

watermelon sorbet

Skinny Watermelon Sorbet
http://skinnyms.com/skinny-watermelon-sorbet-recipe/#OSoMAokO3tOhVTE3.03

Two-Ingredient Watermelon Sorbet

Yields: 4 servings | Serving Size: 1 cup | Calories: 86 | Points Plus: 3 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 3 mg | Carbohydrates: 22 g | Dietary Fiber: 1 g | Sugars: 18 g | Protein: 2 g |

Ingredients

• 1/2 Seedless Watermelon, cut into 1" chunks
• Freshly Squeezed Lemon Juice

Directions

Freeze watermelon chunks overnight. Place frozen chunks and 1 tbsp. of lemon juice into blender. Blend, adding more lemon juice, as needed, until consistency is smooth. Serve and enjoy!

Read more at http://skinnyms.com/skinny-watermelon-sorbet-recipe/#9Q9P1aZ7dBrrEYql.99

This will be todays Lunch

Spicy Chipotle Chicken Tostadas

Yield: Serves 8

 

Active Time: 1 hour

 

Total Time: 2 1/2 hours

EPICURIOUS | JULY 2015

 

NILS BERNSTEIN

Ingredients

For the spicy chicken topping:

• 1/4 cup kosher salt, plus more to taste
• 2 pounds skinless, bone-in chicken thighs
• 1 (28-ounce) can whole tomatoes, drained
• 3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 medium white onion, diced
• 4 garlic cloves, crushed
• 4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional)

For the tostadas:

• 16 small corn tortillas or store-bought crispy tostada shells
• Vegetable oil (for frying; if needed)
• Kosher salt (if needed)
• 1 1/2 cups Creamy Black Bean Spread
• Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving)

Special Equipment

• A candy or deep-fry thermometer

Preparation

Make the spicy chicken topping:

Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.

Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.

Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8–10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.

Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.

Assemble the tostadas:

If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.

Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.

Cucumber & Chinese Leaf with Gado-gado Sauce | The Vegan Society

Cucumber & Chinese Leaf with Gado-gado Sauce | The Vegan SGado-Gado is a classic Far Eastern sauce that goes beautifully with the crisp freshness of cucumber and Chinese leaf. The combination of hot and cold in this dish is one to savour.

Serves 4 as side salad

Ingredients

1/2 cucumber
4 pieces of Chinese leaf, shredded
2 oz / 55g peanuts, toasted
1 tbsp groundnut oil
1 small onion, chopped
1 clove of garlic, crushed
1/4 pint / 140 ml water or stock
1/2 teaspoon molasses
Squeeze of lemon
Salt
Method

Set equal portions of cucumber and Chinese leaf in four individual bowls.
Grind the peanuts using a food processor or place them in a double plastic bag and crush with a rolling pin.
Over a medium heat, saute onion in the oil until transparent. Add the crushed garlic and water or stock along with the molasses and the peanuts. Bring to the boil and then simmer for 10 to 15 minutes, when the sauce should be nicely thickened.
Remove from heat. Add the lemon juice and salt to taste
Pour gado-gado sauce over the cucumber and Chinese leaf and serve immediately. 

Shabby Chic Basket Tutorial LONG TUTORIAL FOR SALE!

  This is so dang cute!

Biscuits Supreme

Biscuits Supreme

1. Stir together 2 cups all purpose flour, 1 tablespoon baking powder, 2 teaspoons sugar, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.  Cut in 1/2 cup butter, margarine, or shortening till mixture resembles coarse crumbs.  make a well in center.  Add 2/3 cup milk all at once, stir until moistened.


2. Turn Dough out onto a lightly floured surface and knead by gently folding and pressing dough 10 strokes or till nearly smooth.  Pat or lightly roll to 1.2 inch thickness.  Cut our with a floured 2 1/2 inch biscuit cutter.



3. Place biscuits 1 inch apart on a cookie sheet and bake in a 450 oven 10-12 minutes or till golden.  Remove and serve hot.  Make 10 biscuits.


Via The Thrifty Housewife; Great Blog.

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Who LOVES State Fair Funnel Cakes

State Fair Funnel Cakes

Ingredients:

3 large EGGS

1/4 cup Sugar

2 cups milk

3 2/3 cups Flour

1/2 teaspoon Salt

2 teaspoon Baking Powder

Vegetable oil

Instructions:

Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.

Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.

When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.

Move the funnel around to make designs.

Brown on both sides--then immediately remove and drain extremely well.

Top with cinnamon sugar or powdered sugar.