Hungry Girl Tuna-Topped Wonton Crisps
Recipe courtesy Starkist
Prep Time: 10 min; Cook Time: 5 min Servings: 4
12 small square wonton wrappers
2 pouches (2.6 oz.) StarKist Tuna Creations®, Sweet and Spicy
1 cup bagged broccoli cole slaw, finely chopped
2 tbsp. low-fat sesame ginger dressing
2 tbsp. thinly sliced scallions
1. Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray.
1. Lay wonton wrappers flat on the baking sheets, evenly spaced. Bake until edges have browned, about 5 minutes.
2. Remove from sheet, and let cool completely, about 2 minutes.
3. Meanwhile, flake tuna with a fork in a medium bowl. Add chopped broccoli slaw and dressing, and mix well.
4. Evenly distribute tuna mixture among wontons. Top with scallions, and enjoy!
Nutritional Info (Per 3 wonton crisps):115 calories; 1g fat; 395mg sodium; 16g carbs; 1g fiber; 3.5g sugars; 10g protein
Samples provided for review
Sometimes, you need to decompress from all the family time the holidays bring. I recommend a tropical escape with a refreshing and relaxing Moscow Mule, made from Reed’s Ginger Beer.
Because my family is Polish, I decided to call this cocktail a Warsaw Mule instead of a Moscow Mule, and invited some friends over for cocktails after a solid week with our families.
Warsaw Mule (adapted from Oprah’s recipe)
1/4 cup vodka (I recommend Belvedere)
2-3 ice cubes
mint to taste
I set up a cocktail station for friends to assemble their own drinks to their liking. I recommend juicing the lime, adding vodka and ice, then topping up your copper mug with ginger beer.
The cocktails went over well, and folks quickly unwound while sharing stories about being with their relatives over the holidays. I recommend you give them a try!
Samples provided for review
Samples provided for review
Everybody has a dark side. Fortunately, sometimes we’re able to explore that dark side with tasty snacks. When I heard about Royal Black Quinoa from Alter Eco, I jumped at the chance to try it. Fair trade, gluten free, protein-packed, and committed to sustainability? Yes please! After a lot of delicious but completely unhealthy meals during Thanksgiving, and with a lot more in sight for the winter holidays, I wanted to make a weeknight meal that was as healthy as humanly possible, while using an absolute minimum of effort. I decided to use black quinoa as a base for an nutrient-packed roast vegetable bowl.
Healthy holiday veggie bowl (~4 servings)
2 cups Royal Black Quinoa
2 lb. package cherry tomatoes
2 lb. frozen or pre-cut greens (like kale, chard, etc)
1 head garlic
1 lb. turnips, chopped
1 lb. carrots, chopped
salt and pepper to taste
Pre-heat your oven to 400 degrees.
Chop your root vegetables into chunks about 1″ square. I got a surprise when I cut into what I thought was a turnip:
It’s a watermelon radish! Isn’t it beautiful?
Peel as much garlic as you’d like. I prefer to leave mine in big chunks, and add a whole head to my roast greens and tomatoes.
Add olive oil, salt, and pepper to taste.
Roast the carrots and turnips about 40 minutes, and the greens, garlic, and tomatoes about 20 minutes.
While the vegetables are cooking, start boiling water (about 3 cups for 2 cups dry black quinoa). When the water reaches a boil, add the quinoa, reduce to a simmer and cook for 15 minutes, then cover. Let stand at least 5 minutes, until the water is absorbed and the germs (the little “tail”) are revealed.
When the quinoa is ready and the vegetables are cooked, throw them together into a big bowl.
Feel free to add some hummus, a bit of Green Goddess dressing, or chunks of cheese for additional flavor, if you’d like. This recipe will make enough for 4 dinners for one hungry person.
What’s better than a sweet treat during the holidays? One that only takes 15 minutes to make! Check out this delicious recipe from G.H. Cretors:
Sweet & Salty Popcorn Bark
Recipe courtesy G.H. Cretors
Prep Time: 10 minutes Cook Time: 5 minutes Serves: 12
1 lb. dark chocolate
4 cups G.H. Cretors Organic Simply Salted Popcorn
1/4 cup toffee bits
1/2 cup dried cherries
Line a 9×13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling. Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top. Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.
- Use at least a 70% dark chocolate for best results.
- Finish the bark by sprinkling with a 1/2 tsp sea salt, if desired.
Today, I have a decadent, coffee-house-style drink recipe to share that you can make in the comfort of your own home. This recipe features two Pacific Northwest products – Almond Roca and Darigold – making it a local treat!
Almond Roca Coffee
Pour all liquid ingredients into a medium pot. Place the Almond Roca candy in a small, microwave-safe bowl and microwave until melted, stirring periodically. Pour into the pan and cook over a medium heat until all ingredients are melted and heated through. Pour into a large mug, then add a dollop of whipped topping and a sprinkling of cinnamon. Enjoy!
Notes: After you melt the Almond Roca in the microwave, you’ll notice it solidifies in the pan. Don’t worry – it will melt completely as the coffee mixture heats – the microwaving is just to give it a head start. And while the chocolate and toffee will melt completely, the nuts will of course remain, so just be aware of that while you’re drinking. Finally, if the coffee sits a while, some of the candy will form a film on the top – just stir or remove with a spoon if that happens.
I was recently invited to participate in the Krusteaz Gluten Free Bake-Off, where I was provided with a baking kit full of their brand-new Gluten Free mixes and challenged to create my own unique recipe from one of them. There were all kinds of tasty treats to try, from their Gluten Free Buttermilk Pancake Mix for breakfast to their Gluten Free Honey Cornbread Mix that made a great topping for an impromptu casserole! But my biggest source of inspiration was the Gluten Free Double Chocolate Brownie Mix.
Years ago, I was at a Christmas party and had a peppermint brownie that one of the other guests had made. I love the peppermint/chocolate combination this time of year, and I thought that trying to create my own take using this gluten free mix would be just the thing!
Gluten Free Peppermint Brownies
Recipe by Beeb
Difficulty: Easy Prep Time: Around 10 minutes Bake time: 29 minutes Servings: Roughly 12-16, depending how large you cut the pieces.
1 package of Krusteaz Gluten Free Double Chocolate Brownie Mix
1/3 C melted margarine
1/3 C water
1 tsp. peppermint extract
1 tub Betty Crocker Whipped Vanilla Frosting
12 candy canes
Zero calorie cooking spray (Make sure you get one that’s gluten free, or just substitute melted margarine.)
Melt margarine in the microwave.
In a large bowl, blend together the margarine, brownie mix, egg, peppermint extract and water using a hand mixer.
Line a 9×13 pan with foil, then spritz with cooking spray. Pour the brownie mix in the pan, then bake in a pre-heated 325 degree oven for 29 minutes or until done.
Allow the brownies to cool, then use the sides of the foil to easily pull the the brownies out in one piece to decorate.
Using a spatula, completely cover the top in frosting. Then, place your candy canes in a large, gallon size zip top bag and seal shut. Place on a counter and use a rolling pin to break the candy canes into small pieces; this works best when you use the rolling pin like a hammer, hitting the candy canes until they break up. Once the candy canes are broken into small pieces, open the top of the bag and carefully shake the pieces onto the frosted brownies, covering evenly. Holding the bag almost like an icing tube works well.
Once the brownies are covered in the peppermint candy pieces, use a knife to cut into even slices. Serve, and enjoy!
Note: While I researched all of the ingredients to make sure they would work for a gluten free recipe, I do not have Celiac disease myself. I either Googled “Is such and such gluten free”, or looked for notations on the packaging of what I was buying.
I brought these to my family’s Thanksgiving celebration, and they were a huge hit! Not only did they satisfy my own chocolate-peppermint cravings, but everyone else loved them as well. One person made the comment that “These don’t taste like they’re gluten free” – in other words, these just taste like regular, good brownies and not like “Health” food! The only reason anyone knew is because I mentioned it while talking about the recipe. Way to go, Krusteaz!
Enter To Win:
One reader will win a Krusteaz Gluten Free prize pack containing two packages of each of the Gluten Free products, plus a Krusteaz tote and spatula. Then you can try your hand at your own gluten free creation, or try my recipe and see what you think!
Entry is via the Rafflecopter widget below; giveaway runs until December 15th at 11:00 PM PST. Giveaway is open to residents of the continental US, 18+ – click here to read our giveaway rules.
It’s the thick of the holiday baking season, which means that it’s time to whip up some tasty treats! To help you with that, Terry Paulding of Paulding & Company is here to share a great apple strudel recipe:
Recipe by Terry Paulding
Yield: 2 strudels, each generously serving 6 people
2 lbs. apples, cored and chopped (I love Pink Ladies, and don’t bother peeling them))
1/3 cup raisins or dried cherries
1/3 cup walnuts, chopped
1/2-3/4 cup sugar, depending on the apples
2 Tbs. dry breadcrumbs
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 cup (2 oz.) melted butter
1/2 tsp. grated lemon rind
1 tsp. lemon juice, or more depending on the apples
6 sheets filo dough
3 oz. butter, melted (6 Tbs.)
Sugar for sprinkling
Powdered sugar, if desired for serving
Preheat oven to 375°F. Combine filling ingredients. Taste and adjust sweetness and lemon juice as necessary. For each strudel, cover a baking pan with a piece of plastic wrap. Lay one sheet filo on the wrap, covering remaining sheets with a towel to keep from drying out. Brush with butter. Sprinkle lightly with sugar. Cover with second sheet of filo, repeat butter and sugar; repeat whole process with third sheet, but omit the sugar.
Place half the apple mixture in an evenly mounded strip 1-2 inches from one long side of dough. Turn the exposed edge over the filling. Use the plastic wrap to gently roll the filled part around into a loose log. Before rolling the log completely off the plastic wrap onto the pan, brush top with butter, then roll so that the top becomes the bottom. Brush log with butter, sprinkle with sugar. Repeat entire process with remaining three sheets of filo on a separate pan.
Bake 25-35 minutes, until brown and crisp on top. May be re-crisped in the oven. Divide into slices to serve., topped with a sprinkling of powdered sugar
I love a good margarita, so I love this festive variation from Bare Organic Mixers:
Spiced Cranberry Pomegranate Margarita
Recipe by Bare Organic Mixers
¼ c Spiced Cranberry Simple Syrup
¾ c Bare Mixer’s Pomegranate Cranberry Cosmo
¼ c Bare Mixer’s Margarita
¾ c Silver Tequila
½ c Patron Citronage or Grand Marnier
Green sugar for rimming glasses
For Spiced Cranberry Simple Syrup
3/4 c water
2/3 c agave nectar
2 Tbsp whole allspice
2 Tbsp whole cloves
4 cinnamon sticks
One 2″ fresh nob of ginger, peeled and sliced
2 c fresh cranberries, rinsed
For Simple Syrup
Combine all the ingredients in a saucepan and stir over low heat until combined. Raise heat and simmer the mixture for about 5-6 minutes or until the cranberries start to split. Once most have split remove the pan from the heat and cover with a lid. Let sit for 2 hours for the flavors to infuse. After the two hours strain the mixture into a jar using a mesh strainer, pressing the mixture against the strainer to extract all of the flavor. Keep in a resealable container and chill completely until ready to use.
Dip the rim of the glasses in a shallow bowl of the simple syrup and then immediately into a shallow bowl of green dyed sugar. Let dry completely. Once dry fill the glasses with ice. In a cocktail shaker with ice add 4 Tbsp of the spiced cranberry simple syrup, the tequila, orange liqueur, Bare Mixer’s Pomegranate Cranberry Cosmo and Bare Mixer’s Margarita. Cover and shake well then strain into the 4 glasses. Taste and add more simple syrup if desired. Garnish with cinnamon sticks and sugared cranberry skewers.
Did you know that December 5th, 1933 marked the end of Prohibition? To mark “National Repeal Day”, Powell & Mahoney are sharing this cocktail recipe – haha!
New York Sour
Recipe courtesy Powell & Mahoney
Glassware: Martini or Old-Fashioned.
In a shaker: Combine 11/2 -2 oz. spirit of choice and 1 oz. Powell & Mahoney Lemon Sour mixer. Shake and strain into chilled cocktail glass or over ice.
Garnish: Lemon twist.
Here’s a festive cocktail to get you into the holiday “Spirits”, courtesy NoMa Social:
Candy Cane Cooler
Recipe by NoMa Social
1 tbs crushed soft peppermint candy
1½ fl oz vodka
splash of white creme de menthe
¼ fl oz brandy
½ fl oz half-and-half
Peppermint stick for garnish
Mint sprig for garnish
Combine the vodka and crushed peppermint. Stir to dissolve. Add the remaining ingredients, stir and garnish.