Green Juice: Pomegranate, Kale & Orange Juice

Friday, November 29, 2013

I've been eating a lot of pomegranates for the past few weeks and I try to incorporate into everything. It's so delicious, crunchy and healthy too! To kick start my morning in the right note I always start off with a delicious green juice and this is perfect after eating too much at Thanksgiving dinner the day before, take a look:


Recipe by Sweet Caroline

Ingredients:
1 cup chopped kale
1/2 cup pomegranate seeds
1/2 cup orange juice
3-4 ice cubes

Directions:
Put everything into a blender, blend until completely smooth.

What I'm Thankful For...(Link Up Party)

Wednesday, November 27, 2013


Thankful Link Up



This year I'm joining again these beautiful ladies: Julie of Julie Ann Art, Lenora of Yellow Heart Art and Erika of Rouge & Whimsy for a link-up party to share what I'm most thankful about this season.
I can't express enough how much I'm thankful and grateful for my family. This year was full of ups and downs, full of joy and battles but we made it through and we made it together. I thank God for blessing me and my life with such amazing individuals! (I'm going to stop right here 'cause otherwise I'm going to burst with tears. of happiness, of course!)


I'm thankful for all the opportunities and blessings that have been presented to me.
Hopefully I'll get share few with of them with all of you soon.

 I'm thankful for the wonderful grandparents my kids have! 

I'm thankful for the awesome and sweet auntie my kids have!
My sister and best friend!

I'm thankful for love.
I'm thankful for the sweet little things in life.
I'm thankful for all the moments.
I'm thankful for God's blessings and his unconditional love
for all of us.

What are you thankful for?
Happy Thanksgiving! 

Thanksgiving Series: Pecan Pie Muffins

Tuesday, November 26, 2013

I took the kids to the children's library for story time last week and the theme for the story time was turkey. The kids heard stories and sang songs all about turkeys and Thanksgiving. Afterwards, they always do crafts, they made this really cute pie with construction paper and attached came this recipe for pecan pie muffins and I knew that I had to make it!


Ingredients:
1 cup chopped pecans
1 cup brown sugar (packed)
1/2 cup all purpose flour
2 eggs
1/2 cup (1 stick) melted and cooled butter

Directions:
Mix pecans, brown sugar and flour in a large bowl; make a well in the center and set aside. In a separate bowl, beat eggs just until foam appears. Stir in butter. Pour egg and butter mixture in to the the center of the other bowl; stir just until moistened. Spoon batter into paper lined muffin pan, filling about 2/3 of muffin cups. Bake at 350 degrees preheated oven for 20-25 minutes until golden. Let it cool. Serves 9.


Here's an idea for you to give a little gift to your guests if you're hosting a Thanksgiving dinner. 
Simply wrap the pecan pie muffins and as your guests are about to leave, give them the sweet little treat as a "thank you" for coming to dinner.

And this ends our Thanksgiving series, I hope you've a lovely day
with family and friends!

Thanksgiving Series: Recipe Ideas for Turkey

Cooking a whole turkey can be challenging and time consuming, the recipe ideas below are a perfect way to cook and serve turkey for thanksgiving, the best part is that it can be done in about 1 hour or so and serves up to 8 people. That's pretty doable and easy, right? Take a look:

Picture of Talking Turkey: Rachael Ray’s Herb Roasted Turkey Breast with Pan Gravy

Cherry-Chipotle Turkey Breast

I'm looking forward to an easy and light Thanksgiving meal with my family. 
Here's a menu idea for you:
Herb Roasted Turkey Breast or Cherry-Chipotle Turkey Breast
Pumpkin Custard

And how about you? 
What are you planning to cook this Thanksgiving for your family?


Thanksgiving Series: Roasted Rosemary Potatoes

Wednesday, November 20, 2013

How about ditching the traditional heavy mashed potatoes for these full of flavor roasted rosemary potatoes? Super easy and delish! Take a look:


Recipe by Sweet Caroline

Ingredients:
2 lbs. red potatoes, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
Salt

Directions:
Put the potatoes in a medium pot with cold water and a dash of salt, bring to a boil. Remove from the heat and drain really well. Put the potatoes in a baking sheet and drizzle with olive oil, add the fresh chopped rosemary and season with salt. Toss the potatoes really well. Bake at 450 degrees pre-heated oven for about 15-20 minutes or until the potatoes are golden and tender. Serve hot and enjoy!

Thanksgiving Series: Orange Scented Green Beans

Tuesday, November 19, 2013

I love green bean casserole but this year I wanted to change things a little bit, so instead of going with an traditional dish, I've decided to do a light green bean dish. Even though it's light still packed with flavor and I can guarantee you'll love it too! Take a look:


Recipe adapted from Rachael Ray

Ingredients (8 servings):
2 lbs. green beans, trimmed
Peel of 1 orange
2 tablespoons butter
1/2 white onion, diced
Salt and black pepper

Directions:
Fill a pan with 2 inches water, add the orange peel and bring to a simmer. Add green beans and let cook for about 5-6 minutes, beans should remain bright green with a snap to them. Drain beans. Using the same pan, add the butter and diced onion, sauté onions until translucent. Add beans and toss, season with salt and pepper. Serve hot. Enjoy!


Thanksgiving Series: Arugula, Orange & Pomegranate Salad

Monday, November 18, 2013

This salad is refreshing and full of flavor, I think pomegranates are so festive during this time of the year and perfect to for Thanksgiving dinner. Take a look:


Recipe adapted from Epicurious

Ingredients:
Salad
2 oranges (without peel or white pith, cut into slices)
2 bunches baby arugula
Seeds of 1 pomegranate

Dressing
1/2 cup olive oil
Juice of half lemon
2 tablespoons frozen orange juice concentrate
Salt and pepper

Directions:
Arrange arugula in a serving bowl or dish, add the oranges on top and sprinkle the pomegranate seeds. In a small bowl, whisk together olive oil, lemon juice, orange juice concentrate and season with salt and pepper to taste. Drizzle dressing over salad and toss to combine. Serve immediately. Enjoy!

Thanksgiving Series: Pumpkin Custard

Saturday, November 16, 2013

Whenever I think about making a Thanksgiving dinner, I always think of all the hard work and hours of cooking which equals stress. So, I've been thinking of ways of making a fabulous Thanksgiving dinner with yummy and delicious recipes but cutting back hours of cooking and hard work, it sounds pretty great, right? and it can actually happen! 

I'll sharing easy Thanksgiving recipes for the next few days leading up to the big turkey day. Here's my easy take on dessert, instead of serving the traditional pumpkin, try this equally delicious pumpkin custard or try my easy pumpkin mousse! Take a look: 


Ingredients (6 servings):
1 can (15 ounces) 100% pumpkin puree
2 eggs
1/2 cup milk
1/2 cup heavy cream
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions:
Preheat oven to 350 degrees. In a bowl, combine all the ingredients and beat until smooth. Pour into 6 ramekins or custard cups. Place ramekins into a 9"x13" baking pan; pour hot water to create a hot bath. Bake at 350 degrees for 30-35 minutes or until set. Serve warm or chilled. Enjoy!

Chocolate Lover's Cake

Thursday, November 14, 2013

This cake is really a chocolate lover's dream. It's delicious, rich, chocolate-y and perfect! It has such a rich chocolate flavor but it's not too sweet which for me it's the perfect combination. Take a look:


Recipe by Baking Made Simple Cookbook

Ingredients:
Cake
1 1/2 sticks butter
1 cup semi-sweet chocolate chips
4 eggs, separated
Pinch salt
3/4 cup sugar
1/3 cup all-purpose flour

Glaze
5 tablespoons butter
1 2/3 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. Grease 9-inch round cake pan, line with parchment or waxed paper. In a small saucepan, melt butter and chocolate over low heat, stirring occasionally; set aside to cool slightly. In a medium bowl, with electric mixer, beat egg whites with salt until stiff peaks form. In another medium bowl, with electric mixer, beat eggs yolks and sugar until light and ribbony, about 2 minutes. While beating, slowly add chocolate mixture until blended. Beat in flour. With spatula, fold in egg whites just until blended. Pour into prepared pan. Bake for 30 minutes. Remove cake to wire rack and run knife around rim to loosen cake from sides; cool 15 minutes. Remove cake from pan and cool completely. For glaze, in small saucepan, melt butter and chocolate over low heat, stirring occasionally. Spread warm glaze over cake. Decorate with sprinkles or fresh raspberries. Serve and enjoy!

Potato, Sausage & Kale Soup

Tuesday, November 12, 2013

Well, another soup recipe, what a surprise! 

It's been so cold around where we live and since soup is always so comforting that's pretty much what I've been cooking a lot lately. I hope you'll enjoy it! Take a look:


Recipe by Sweet Caroline

Ingredients (4-6 servings):
1 lb. sweet Italian sausage
6 medium/large red potatoes (peeled, cut in half, sliced thinly)
1 white onion, diced
1 cup baby Bella mushrooms, sliced
1 bunch kale (washed and chopped)
2 chicken bouillons
2 cloves garlic, minced
1 tablespoon flour
1 tablespoon butter
2 tablespoons olive oil
1/8 teaspoon red pepper flakes
Salt and black pepper

Directions:
In a large pot, heat the olive oil over medium/high heat. Add the minced garlic and red pepper flakes, cook for about a minute. Add the sweet italian sausage, cook until crumbly and brown in color. Add diced onions, let it cook until translucent. Add the potatoes, 2 chicken bouillons and about 5-6 cups of water. Bring to a boil, reduce heat to simmer until potatoes are tender. Add the mushrooms and kale. In a small dish, combine flour and butter (it should be like a paste). Add the flour and butter mixture to the pot, this will help the soup to thicken a little. Season with salt and black pepper to taste. Serve hot and enjoy!

Bosley Builds a Tree House (Dual Language Book: English and Spanish) Review & Giveaway

Friday, November 8, 2013

I think it's so important to expose children to new words, sounds and a new language at an early age. I've recently had the opportunity to review a children's dual-language book in English and Spanish, the book it's really wonderful and interactive, it has highlighted words through out the story to learn new vocabulary words. 


The book is a self guided language learning tool; it has line-by-line translations, labelled illustrations, highlighted vocabulary and useful sentences. It's a great way for kids to learn at their own pace and enjoy the story of friendship and teamwork as well.

Bosley Builds a Tree House is the fourth book in the "Bosley Bear" series and it's available with dual-language translations in Spanish, French, German, Italian, Russian, Chinese and Japanese. Perfect for kids to learn any new language! You can learn more by visiting TheLanguageBear.com

Giveaway:
One lucky winner will win a copy of Bosley Builds a Tree House book in the language of their choice. Good luck!

Simple Split Pea Soup

Thursday, November 7, 2013

Like I said it before it's soup season at our house, I've been cooking plenty of it in the last couple of weeks. This is by far one of my favorite soups: split pea! Take a look:


Recipe by Sweet Caroline

Ingredients (serves 4):
1 lb. bag dried split pea, rinsed
2 cloves garlic, minced
4 strips smoked bacon, chopped
2 tablespoon olive oil
1 chicken bouillon
Salt and pepper

Directions:
In a medium pot over high heat; add the dried split pea, chicken bouillon and enough cold water to cover the split peas. Bring to a boil, reduce heat and let simmer, stirring occasionally. If all the water evaporates before the peas are tender, just keep adding water to the pot until the peas are tender (it all takes about 45 - 60 minutes, depending). Remove from heat, and pour the peas to a bowl. Return the pot to the heat, add the olive oil and bacon, let it cook until crispy. Add the minced garlic and cook for about a minute. Pour the peas to the pot, and stir to combine. Season with salt and pepper. Serve hot!

* Tip *: I like my soup with a little texture but you can puree the peas before returning them to the pot. I think it's great either way. 

Kidecals (Product Review)

Tuesday, November 5, 2013

I've recently had the opportunity to review a product from Kidecals, the company specializes in personalized waterproof and durable name labels: for school, daycare, baking and canning goods, electronics or any other place you can think of.

I've always been looking for cute and durable labels for my kitchen jars and Kidecals have such a variety, versatile and cute labels to choose from! I was leaning towards the chalkboard labels but as soon as I saw these birdie labels, I fell in love!


Here's how it looks on my jars.
It definitely makes my jars look cute and the materials is really durable and water resistant too.

Also, you can order custom labels for parties, weddings or other events,
such a fabulous way to personalize your parties.

 Kidecals is offering a discount code for 15% off
for Sweet Caroline's Corner readers.
Just use the code kidecals15 at the check out.

Carrot & Ginger Soup

Monday, November 4, 2013

Carrot and ginger is such a flavorful combination and perfect in this soup. I'll be making this soup all winter long to warm me up and keep me healthy too. Take a look:


Recipe by Sweet Caroline

Ingredients (2 servings):
1lb. carrots, peeled and chopped
1/2 white onion, chopped
1 1/2 inches piece ginger, minced
1 tablespoon olive oil
1 tablespoon heavy cream
2 cups chicken stock (or 2 cups water with 1 chicken bouillon)
Chopped parsley to garnish

Directions:
In a pot, heat the olive oil over medium/high heat. Add the chopped onion and sauté until translucent. Add the minced ginger and sauté for about a minute. Add the chopped carrots and chicken stock, bring to a boil and reduce to a simmer, cook until carrots are tender. Transfer to a blender and puree. Return the puree soup to the pot and add the heavy cream. Adjust salt if necessary. Serve hot and garnish with parsley. Enjoy!


 
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