Fresh Berry & Ginger Granita

Fresh Berry & Ginger Granita

This sorbet-like dessert is refreshing on a hot August day.

Serves 4

• 1/2 cup sugar
• 3/4 cup water
• 1 inch fresh ginger root, peeled and sliced
• 3 cups fresh strawberries, hulled and diced
• cup fresh raspberries, chopped
• tablespoons fresh lemon juice

Directions:

Redecorating on a Dime? Work With What You've Got

By: FOXmls.com

Published: June 30, 2014

The price of redecorating can be out-of-this-world, but it doesn’t need to be. With creativity, DIY perseverance, and craftiness, you can decorate on a dime...or very close to it. How do you do it? Easy - just use the suggestions below. As you might guess, it’s all about working with what you’ve got.

Find out what you have to work with: Get reacquainted with your own possessions. What do you want to do with the old stuff in your new space-to-be? Keep? Relocate to another room? Store? The inventory process spurs creativity and stimulates planning, and helps you to decide what’s missing and what you will need to invest in.

Repurpose: Determine how you can repurpose items you already have to create what you want. Maybe you’d like a new entertainment center. But wait; you have a nice old sideboard, so you can remove drawers to create space underneath, add a lick of paint, and ...there’s your entertainment center. Cost: paint and some manual labor.

Swap items room-to-room: Just rearranging furniture can change a room’s look dramatically. From furniture, to what you have on the walls, to decor items, re-arrange or swap things between rooms.

Slipcover: Maybe you have a couch or some slipper chairs you’d like to change up. Check online for slipcovers. These days, it’s not about your grandmother’s slipcovers; there are some attractive and affordable options available now, and they can totally transform your space.

Relax and Relish: Relax and relish your new space. You deserve it.

View on FOXmls.com

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Protect Your Child from Hazards in the Kitchen

By: FOXmls.com

Published: July 25, 2014

If you have toddlers, it's hard to imagine a more dangerous area of your home than the kitchen. Knives, stovetops, and potential toxins all pose hazards to your kids, who can and will want to touch.

Picanha (Brazilian Tri-tip Barbecue)

Picanha (Brazilian Tri-tip Barbecue)

Serves 4 - 6

• 1 tri-tip roast, about 3-4 pounds
• 5 cloves garlic, crushed
• 1/2 cup coarse or rock salt
• 1/4 cup olive oil

Directions:

Barbecue Salmon with Ginger

Barbecue Salmon with Ginger

Serves 4

• 4 salmon fillets, skin on
• 1/4 cup soy sauce
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup olive oil
• 2 teaspoons sugar

Garnish:

• 5 tablespoons olive oil
• 6 shallots, finely chopped
• 4 tablespoons peeled and finely grated ginger
• 3 cloves garlic, finely chopped
• 4 tablespoons soy sauce

Directions:

Ravioli with Pear and Sage Sauce

Ravioli with Pear and Sage Sauce

Serves 6

• 2 pounds cheese ravioli
• 4 ounces unsalted butter
• 2 thinly sliced shallots
• 3 cloves of pressed garlic
• 1 cup of roughly chopped fresh sage leaves
• 2 beef bouillon cubes
• 2 cups chopped canned pears
• 1/2 cup pear juice from can
• 2 cups heavy cream
• Salt and pepper to taste

Directions:

Crunchy Napa Cabbage Salad

Crunchy Napa Cabbage Salad

Serves 6

• 1 medium head of napa cabbage, cleaned and shredded (about 8 cups)
• 2 packages ramen noodles
• 1 cup toasted sliced almonds
• 1/8 cup toasted sesame seeds
• 3/4 cup vegetable oil
• 6 tablespoons white vinegar
• 7 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon cracked pepper

Directions:

Mint Lamb Chops with Pea Mash

Mint Lamb Chops with Pea Mash

Serves 4

• 8 lamb chops
• Olive oil for cooking
• Zest and juice of half a lemon
• Salt and pepper
• 1 teaspoon dried mint
• 1 teaspoon mild smoked paprika
• 1/4 cup dry white wine
• 2 potatoes, peeled and chopped
• 2 cups fresh peas
• 1/4 cup whole milk

Directions:

Beijinhos (Little Kisses)

Beijinhos (Little Kisses)

This Brazilian specialty is a light treat just right for Valentine's Day. Makes about two dozen kisses.

• 1 can sweetened condensed milk
• 1 tablespoon butter
• 4 ounces desiccated coconut, lightly toasted
• About 2 dozen seedless green grapes, washed and dried

Directions:

Simple Fish Burritos

Simple Fish Burritos

Serves 4

• 4 fillets tilapia or other firm white fish
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 teaspoon chili powder, optional
• 1 cup sour cream
• Salt to taste
• 8 tortillas
• 1 cup grated mild cheddar cheese

Directions:

Berry Christmas Dessert

Berry Christmas Dessert

Have yourself a very merry and delicious Christmas with this sweet dessert dish

Serves 4

• 1/4 cup freshly squeezed lemon juice
• 1 cup whipping cream
• 1 can sweetened condensed milk
• 2/3 cup frozen red berries (strawberries, raspberries, etc.)

Directions:

Sticky Soy Glazed Turkey Legs

Sticky Soy Glazed Turkey Legs

Serves 4

• 4 turkey drumsticks
• Salt and pepper to taste
• 1 medium onion, sliced 1/4-inch thick
• 3 tablespoons butter
• 1 cup brown sugar
• 1/2 cup soy sauce

Directions:

Ghostly Coconut Macaroons

Ghostly Coconut Macaroons

The Yields about 24 macaroons

• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1-2 teaspoons orange zest
• 1/4 teaspoon salt
• 4 cups sweetened shredded coconut
• 8 ounces bittersweet chocolate chopped and slowly melted in the microwave.

Directions:

Honey Orange Lamb Chops

Honey Orange Lamb Chops

The perfect recipe for national honey month!

Serves 4

• 1 tablespoon vegetable oil
• 4 lamb chops, about 3/4 inches thick
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1/2 teaspoon dried tarragon
• 2 tablespoons honey
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon Dijon mustard

Directions:

Coconut Curry with Fall Vegetables

Coconut Curry with Fall Vegetables

Serves 4

• 1 tablespoon vegetable oil
• 1 clove garlic, finely chopped
• 1 small onion, finely chopped
• 1 inch piece fresh ginger, peeled and minced
• 1 tablespoon ground turmeric
• 1 tablespoon mild curry powder
• 3 cups bite-sized fall vegetables (broccoli, cauliflower, squash, etc.)
• 1 can coconut milk
• 2 cups water
• 1/3 cup roughly chopped fresh cilantro
• Salt and pepper to taste
• Dried chili flakes to taste (optional)

Directions:

Arroz Con Pollo for a Crowd

Arroz Con Pollo for a Crowd

Serves 10

• 8 cups chicken stock
• 6 chicken breasts
• 3/4 cup vegetable oil
• 2 finely chopped onions
• 3 cloves minced garlic
• 3 cups seeded, chopped tomatoes
• 2 grated carrots
• 2 tbl red wine vinegar
• 1/8 cup tomato paste
• 2 tsp achiote powder
• 2 tsp dried oregano
• 3 tsp salt
• 1 tsp pepper
• 5 cups long grain white rice
• 1 cup canned or cooked peas
• 1/2 cup stuffed olives
• Chopped cilantro and lime wedges

Directions:

Greek Shrimp with Feta

Greek Shrimp with Feta

Serves 4

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1/4 teaspoon red pepper flakes, or more to taste
• 2 1/4 cups chopped peeled ripe tomatoes
• Salt and pepper to taste
• 1 1/2 pounds uncooked frozen shrimp, thawed
• 4 ounces good-quality feta cheese, crumbled
• 1 tablespoon chopped parsley

Directions:

Banana "Ice Cream" with Caramel Sauce

Banana "Ice Cream" with Caramel Sauce

Serves 4

• 4 medium bananas
• 1/3 cup candied or toasted nuts (optional)
• 1/2 cup light brown sugar
• 2 tablespoons butter
• 2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Directions:

Parsley-Crusted Roast Beef

Parsley-Crusted Roast Beef

This easy family favorite serves 4-6 people

• 1 (2 to 2 1/2 pound) boneless rump roast
• 1 teaspoon celery salt
• 1 teaspoon garlic salt
• Salt and pepper
• 1 bunch parsley, finely chopped

Directions:

Citrusy Quinoa with Grilled Asparagus

Citrusy Quinoa with Grilled Asparagus

Serves 5

• 1 cup quinoa, rinsed and drained
• 2 oranges and 1 lime
• 1 teaspoon cinnamon
• 1/4 tsp salt
• 2 cups water
• 1-2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped mint
• 2 pounds green asparagus, woody ends snapped off
• 2 tablespoons olive oil
• Salt to taste

Directions: