Monday, January 22, 2018

Dollar Tree Valentine's Day Decor

Wow, the Dollar Tree has really stepped it up in the Valentine's Day decor department.
I stopped in there last week and was impressed with their stock. They had a lot of cute signs and wall hangings.
There were fabric banners and wooden signs and lots of hearts!
These signs even had metal in the heart of LOVE.
I restrained myself from buying too much because I have plenty of decorations but I did come home with a few things.  I got some gift bags, ribbon (it's red gingham) and a sign.  I think it's time to start decorating!
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Friday, January 19, 2018

{Friday Faves} 01.19.18

Happy Friday! Today I'm sharing some of my favorite finds that I'm loving lately.
 I already mentioned this dressing in my last Week In The Life but it's worth mentioning again.  Grab it at Trader Joe's if you can find it!
 Aren't these little baby naan bread dippers cute? They are perfect for dipping in hummus. They contain dairy fyi.
 I saw these on a vegan youtube channel as something vegans should get at Trader Joe's. I'm so glad I found them. So yum!
 I got this pure date syrup in my Christmas stocking.  It's so good on oatmeal.

I have a really hard time finding this particular variety of Good Thins (Corn & Sea Salt) so when I do see them, I pick up a few boxes. The stats are really good for a chip like cracker. Serving size is 41 pieces/120 calories/1.5 grams of fat!
Speaking of corn, these are another recommendation from a vegan you-tuber and are oh so good.  They taste exactly like cornbread in a crisp, crunchy cracker..addictive!
What are you digging lately?
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Thursday, January 18, 2018

{Recipe} Creamy Enchilada Bake

In my quest to get out of our meal rut at dinnertime, I've been trying new recipes. I tested this one out without photographing it and when I re-made it last week, it didn't come out quite as pretty as my first try. Refer to the recipe for tips and nicer photos. I also renamed it (in my mind) from Vegan Cheesy Mexican Tortilla Bake to Creamy Enchilada Bake.  Whatever you choose to call it, it is delicious, healthy and hearty.
 Ingredients:
For the cheese sauce (makes 2 1/2 cups)
1 cup raw unsalted cashews *(or 1/2 cup cashews, 1/2 cup white beans)
1 cup mild-medium heat, runny salsa (I used my Restaurant Style Salsa In a Flash)
3/4 cup plain unflavored non dairy yogurt (I had trouble finding this so I used some of my Cannellini Bean Sour Cream)
1/4 cup +1 TBS water
1 1/4 tsp smoked paprika
1 1/4 tsp cumin
3/4-1 tsp fine grain sea salt 
Other ingredients:
9 small tortillas, cut into fourths
2 (15 oz) cans black beans, drained and rinsed
1 cup salsa
2 cups corn (I used frozen)
Optional: green onions for garnish
 1) Make cheese sauce by blending all of the ingredients in a high powered blender.  My sauce isn't as pink as the original because I'm using my homemade salsa which is a little browner/greener than commercial salsa.
 2)Preheat oven to 375 F, cut the tortillas into fourths.  Line 8x8 baking dish with parchment paper (or spray with non stick spray).
 3)Spread a layer of cheese sauce (1/3 of the cheese sauce) on the bottom of the pan, then layer tortilla pieces over the sauce to cover bottom.
 4) Add one can of beans and 1 cup of salsa.
 5) Add 1 cup of the corn.
 6) Repeat layers of 1/3 of the cheese sauce, tortillas, beans and corn (no salsa in this layer).   Cover with remaining cheese sauce.
7) I had extra tortilla pieces so I added them and then the last 1/3 of the cheese sauce. Cover with foil and bake for 30 minutes (the recipes says 15 minutes but with the frozen corn, mine did not get hot until the 30 minute mark).   Remove foil and bake another 8 minutes or so (mine got a little dry but I think it was because of  the top layer of tortillas).  Garnish with green onions & serve.

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Tuesday, January 16, 2018

{Recipe} Homemade Limoncello & Raspberry Limoncello Prosecco

We decided a few days before Christmas that we'd have a signature cocktail at Christmas dinner that required limoncello.   As if we didn't have enough to do, we also decided to make our own limoncello.

It really wasn't hard but you need at least 4-5 days leading up to when you'll need to use it. We followed this recipe.

Ingredients:
10 lemons
1 (750-ml) bottle of vodka
3 1/2 cups water
2 1/2 cups sugar
To make:
  • Peel lemons with vegetable peeler and put peels into a pitcher (save lemons for other uses).
  • Pour vodka over lemon peels, cover with plastic wrap and let steep for 4 days at room temperature.
  • Make simple syrup: Stir sugar and water in a large saucepan over medium heat until sugar dissolves.  Let cool completely.
  • Pour syrup over vodka mixture, cover and let stand at room temperature overnight.
  • Strain through a mesh strainer, discard peels.
  • Pour into bottles and chill in freezer or refrigerator.
  • Enjoy!

To make this Raspberry Limoncello Prosecco you'll need:
Ingredients:
3 cups prosecco, chilled
1 cup limoncello, chilled(more or less depending on how strong you like it)
1 cup fresh or frozen raspberries
6 sprigs of fresh mint
 To make:
  • Combine prosecco and limoncello in a tall pitcher.
  • Serve over raspberries and add a sprig of mint.

It's light and refreshing and the raspberries and mint look like Christmas!Pin It

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