Sometimes simple is best. Prosciutto Wrapped Asparagus - great as a side dish, starter or snack!
Smoky, salty, vegetably goodness.
A beautiful gift box & so easy to make!
And then add the ribbon and bells.
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With a lamp-kit and a few tools you can turn an old whisk into a very stylish and cool hanging lamp. Perfect for the kitchen.
4 Apples, peeled, cored and grated.
1/2 cup water
1 cup sugar
1 Orange, zested and juiced
1/2 cup of almonds (or any other nut that you prefer), chopped
3 cups crushed graham crackers
1 cup of unsweetened coconut flakes
1 teaspoon ground cinnamon
Hop on over to diethood.com for instructions
Recipe from browneyedbaker.com
She wanted a crunchy granola that she could break into big chunks. She finally discovered the granola recipe that she had been after for so long, and she might just eat the entire container in a couple day’s time.
⅓ cup pure maple syrup
⅓ cup light brown sugar
4 teaspoons vanilla extract
½ teaspoon salt
½ cup vegetable oil
5 cups old-fashioned rolled oats
2 cups whole raw almonds, coarsely chopped
1 cup dried cranberries
1 cup chopped dried apricots
1. Adjust oven rack to upper-middle position and preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract and salt. Whisk in the vegetable oil to combine. Add the oats and almonds and fold the mixture together with a rubber spatula until all of the oats and almonds are thoroughly coated.
3. Turn the oat mixture onto the prepared baking sheet and spread into a thin, even layer. Using a stiff metal spatula, compress the oat mixture until very compact. 4. Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet halfway through baking. Remove the granola from the oven and let cool on a wire rack to room temperature, about 1 hour. Break the cooled granola into pieces as large or as small as you like. Stir in the dried cranberries and dried apricots. The granola can be stored in an airtight container at room temperature for up to 2 weeks.
Recipe from howsweeteats.com
This salmon tastes so good!
Toasted Sesame Ginger Salmon
1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced
Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.
Sesame Ginger Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.