Now more than ever before is the time to clean your fruits and veggies. You cannot trust the markets to completely provide germ free, ”clean” food. It’s not even neccessarily the markets but, the people who pass through the markets touching the produce. Keep your family safe: Wash with Eat Cleaner.
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What?!?! According to multiple news sources, if the President shuts down the border with Mexico we will be faced with an avocado shortage. Say it isn’t so.
The price of an avocado in my area is already high; depending whether or not you can score a sale. Over the past year the avocado has become a staple in my diet: avaocado with eggs, on burgers, on salads, on tacos…and the list goes on.
Apparently, according to media sources, we have about a three week supply left. Really? I find this disheartening; so much so because the avocado growing season hasn’t even really begun in California and is supposed to be meek,
So, with the possibility of an impending avocado crisis on the forefront, avoFresh has arrived just in time. avoFresh™ is designed to keep avocado dishes fresh for up to 7 days. Made with Vitamin C and Calcium Carbonate, avoFresh™ is OMRI-certified for organic use, and is naturally vegan, gluten-free and salt free. So, what are you waiting for? Save the life of your avocado and save money! Get avoFresh NOW!
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The best stuffed French Toast you will ever make is simple, delicious and is right here on our Facebook Friday Quickies!
Blueberry-Lemon Stuffed French Toast
Decadent and delicious this sweet and creamy French Toast breakfast is the top requested brunch recipe in our household.
8 oz Cream Cheese
1/4 C Sugar
2 Tsp Lemon Zest
1 1/2 Tsp Vanilla Extract
8 Slices Thick, Bread (bakery style)
4 Large Eggs
1/3 C Whole Milk
1/2 Tsp Lemon Extract
Cream together filling ingredients with a stand or hand held mixer until smooth. Approximately 2-3 minutes
Whisk eggs, milk and extract thoroughly. Place each side of bread into the mixture and place onto griddle. Cook until golden brown. Remove. Let cool for a minute or two. Generously spread filling onto bottom slice, sprinkle with blueberries and place second slice on top. Garnish with more blueberries, candied lemons and honey
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What’s in a pie? Does it matter as long as you have the perfect pie crust? Follow these tips for a delicious crust.
Don’t Handle More than Necessary; don’t over work the fat and flour. Cut your butter into the flour. The butter must be very cold and hard, forming pea size shapes. If the butter softens, it creates a tough crust.
Add Minimal Water. Add water a tablespoon at a time. Stop adding water when the dough can hold together from a pinch.
3. Keep The Dough Cold. Refrigerate the rolled crust for about one hour before filling and baking.
For the inexperienced, purchase a pre-made dough in the refrigerator section of the grocery store or use a box mix. Practice a couple times to perfect dough made from scratch. Enjoy!
Basic Pie Crust Recipe
1 1/4 c All Purpose Flour
1/4 tsp. Salt
1/2 c Butter, cold, diced
1/4 c Ice Water (tablespoon at a time)
Combine flour and salt. Cut in butter to form pea size balls. Add water a tablespoon at a time until ball forms. Wrap and refrigerate for at least 2 hours. Roll out.
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