I had to share this salted Caramel chocolate chip bar with you. It is so sick, we were making them in the studio and I could not stop snacking on them till I felt sick. But it is worth it. This bar is a chocolate cookie salty sweet gooey goodness. And easy to make with the quick Caramel microwave instructions.
this recipe comes from Brown Eyed Baker
photo stylist Barb Standal
recipe from Wild Country Maple Syrup http://www.wildcountrymaple.com
Recently I had the opportunity to do some photography with Wild Country Maple Syrup working on their new web site which required all kinds of photography. Shooting on site at their maple tree farm and maple syrup facilities in Lutsen MN was a lot of fun. The beautiful rustic log cabin buildings set in the north woods off of lake superior is inspirational. The maple syrup is the finest quality.
There are a lot of claims for apple cider vinegar, a teaspoon a day will keep the colds away. Last winter I got on the cider band wagon and I did stay pretty healthy. I found this recipe on health& fit point.
“Whenever people have problems with some infection, they immediately turn to pharmaceutical products to get rid of it as soon as possible. Remember that infections in the body should not be always treated with antibiotics. So, why don’t you look for a natural solution instead? We have the right recipe for you. Besides from being very effective, it is very healthy. Its preparation couldn’t be simpler and revitalizes you body, giving it back its proper function. You know that strong immune system means healthy body. Therefore, this remedy will boost your immune system and you can forget about infections and bacteria.”
It sounds like a good idea to me, so I decided to take it up a notch this season by infusing my cider, not sure how it’s going to taste but all the ingredients look to be healthy.
Heres to a healthy, happy winter season.
If you like fireball this is even better. I found this recipe published by Matt Allyn and have made it a few times. This is a nice fall whiskey for sipping round the fire pit while the leaves turn colors.
I have made the mistake of letting it infuse for too long and the cinnamon will over power the flavor. I suggest trying a sip after four days and check the flavor until you find it just right. Another treat we enjoy is a hot apple cider with some cinnamon whiskey.
My favorite thing about Gazpacho soup is you can really put whatever vegetables you want and blend it up. A trip to the garden or farmers market and pick up the ingredients. I use this recipe as a rough guide for my chopping and blending. I always add a jalopeno or some hot pepper into the blend. And usually whatever tomato juice, V8 or bloody mary mix I have in the refrigerator. Of course the garnish is also fun, be as creative as you want. Best served cold.
I worked on shooting the recipes for these amazing products called Rooster Feather.
My friend in river falls makes these awesome jams, BBQ sauces, ketchup ect. We worked as a group to pull together the sets and styling. So much fun to work and sample these products. Once you try this BBQ sauce you will be looking at an empty bottle and trying to get more. You can follow him on Facebook and check out the web site to get more recipes.
food styling: Kati Standal
Here is the recipe fro the Asian BBQ sauce-
BAKED OR GRILLED SALMON
- 3 1/2 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 tbs dried dill
- 2 tbs soy sauce
- 1 cup of ice cubes
- 1 1/2 lbs salmon filet (about 1″ thick)
Put water, salt, sugar, dill and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into large zip-loc bag. Add ice and salmon; seal. Put in the fridge for 2 hours. Flop the bag a couple times.
Oven: Preheat oven to 400 degrees. Cover baking sheet with aluminum foil. Take salmon out of the brine and put skin side down on baking sheet. Bake for about 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.
Grill: Get a full chimney of charcoal going. I you have a gas grill follow oven directions above. Cover half of the grill with aluminum foil. When the coals are ready, bank coals on one side of the grill. Place the grill rack with the aluminum foil on the opposite side of the grill for indirect grilling. Take salmon out of the brine and put skin side down on aluminum foil side of the grill. Check after about 15 minutes. Depending on the heat of your grill this could take between 17 to 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.
Instead of making popsicles I’m just watching them melt. Not a bad way to pass a summer day.
These Brussel Sprouts are crazy good. Growing up brussel sprouts on your plate were boiled and bland tossed with some butter. I would eat them but they were never a favorite. Now we have fancy caramelized brussel sprouts with bacon on the menu.
My cousin had a party at her house where she served these grilled brussel sprouts. I must have had three servings, I could not stop eating them. She shared her recipe with me, which I promptly lost, but I think I came up with a similar marinade.
Slice the Brussel Sprouts in half and marinade for at least four hours. The grilling works best if you have a vegie basket that cooks on the grill. I have a cast iron basket, pre-heat the basket on the grill so it’s nice and hot. Toss the brussel sprouts in the basket, hopefully the basket is hot enough to sear the vegies, toss around till done.
Marinade: 1/2 cup olive oil, 2 tablespoons mustard, 3 garlic cloves crushed, 2 tablespoons balsamic vinegar and a dash of sriracha sauce