Avocado Salad Dressing w/BodyMelt Super Greens Powder

INGREDIENTS

• 1.5 cups filtered water

• 1 cup fresh basil

• 1 cup fresh parsley

• 8 garlic cloves, peeled

• 4 avocados

• 2 scoop Body Melt Super Greens Powder

• 1 cup extra virgin olive oil

• 2 tsp apple cider vinegar

• 2 tsp fresh squeezed lemon juice

• 2 tsp salt

DIRECTIONS

  1. Add Water to food Processor or Blender.
  2. Add washed basil and parsley
  3. Blend until smooth.
  4. Add in avocado, greens, garlic, olive oil, apple cider vinegar, and lemon juice to the blender.
  5. Blend again until smooth, or to preferred consistency.

Serve over salad or as a dip for veggies or chips

Reuben Dogs

This is one of my family favorites. Everyone loves them and for my family that doesn’t happen a lot. I like to make this for New Year’s Eve to finish the year off with a delicious and easy sandwich.

Ingredients:

  • 1 pkg Semi-hard sandwich rolls
  • 1 pkg Ball Park Bun Length Beef hotdogs (or your favorite brand of beef dogs)
  • 16 slices Swiss Cheese
  • 1 jar or bag Sauerkraut (you can cook this ahead with butter, minced garlic and S&P to make tender)
  • 8 full slices of Pastrami or Corned Beef (your preference) I use Pastrami
  • 1 bottle Dijonnaise mustard or mix mayonaise and Dijon

NOTE: Use a Sturdy hotdog/sandwich bun – Not one that will fall apart easily

Directions:

  • Preheat Oven to 325 degrees
  • Assemble Hot Dog
  • Dijonnaise mustard on both sides of the bread
  • 2 slices of cheese on bottom of bun
  • 1 slice of corned beef or pastrami
  • Add the hot dog (I like beef bun length)
  • 1/8 cup approx. cooked sauerkraut
  • Roll in aluminum foil and bake for 10-12 minutes or until cheese is melted and hotdog is hot.
  • This is easy to make ahead of time to serve for a get family gathering or camping.

Meatloaf and Gravy

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Meatloaf is one of my comfort foods, especially when you make it with gravy.. and lots of it so you can have hot meatloaf sandwiches with fries and Gravy as left overs. Every single time I make meatloaf … EVERY TIME … I think of my brother-in-law because it is his favorite meal…. or one of them at least.

Ingredients:
5 lbs Ground beef
1 onion chopped
1 heaping tbsp minced garlic
1 egg
4 slices of bread cut or broken onto small piece
1/4 cup ketchup
Salt and pepper (maybe a tsp of each)
1 tbsp butterGravy
2-4 tbsp of fat drippings from the meatloaf
1-2 c. Beef Broth or (Water & 2-3 beef bouillon cubes)
Flour (or Corn Starch)
Pepper (add salt if needed)

Directions:
1. Cook over stove or in microwave chopped onion and butter until onions start to get soft
2. Mix the meatloaf ingredients making sure the egg is mixed well so it does not cook and then add the onions
3. Cover with foil and bake at 350 degrees in a pan with tall sides to catch the meat drippings
4. Bake for 2 hours and then uncover and drain off the drippings reserving 2-4 tbsp for the gravy
5. Place back into the oven and cook for at least 30 minutes more or until the meatloaf is nicely browned.

Gravy Directions
1. In a pot over low heat add the 2-4 tbsp of meatloaf drippings to start roux.
2. Once heated, add 2 – 4 Tablespoons of all-purpose flour.
3. Whisk to combine the drippings and flour.
4. Continue whisking over medium-low heat for a few minutes to remove the raw-flour taste. The roux should have the consistency of a paste

Roux Gravy Tip: To make 1 cup of gravy starting from a roux, start with 2 tablespoons of fat drippings, 2 tablespoons of flour, and 1 cup of liquid.
(If you would like a thinner gravy, decrease the fat and flour measurements to 1 1/2.)

5. Slowly add Beef broth or Water and Bouillon stirring constantly over low heat until thick and remove from heat. Add Pepper to taste.

Refreshing CBD Watermelon/Mint Salad

watermelon saladWhen the weather gets hot and you need something refreshing to serve for lunch, I have an amazing Simple Watermelon Salad that is my go-to for a refreshing lunch when it is hot outside!

Ingredients:

  • 3 pounds seedless watermelon rind removed (approx. 1/4 large melon or 1 small melon)
  • 1 fresh lemon juiced (approx. 1 Tbsp)
  • 4 (2-inch) strips of zest from the lemon
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh mint leaves
  • Optional: 3-4 ounces arugula leaves (I leave this out)
  • Salt and course ground black pepper
  • 4 -5 ounces feta cheese
  • 1 full dropper of HempWorx Watermelon/Mint CBD Oil – or Olive oil for drizzling

Directions:

  1. Cut watermelon into 1-inch chunks
  2. Remove zest from lemon with a sharp vegetable peeler
  3. Add watermelon chunks in a large bowl.
  4. Finely chop lemon zest.
  5. Add lemon juice and half of zest to bowl with watermelon.
  6. Add oil, mint, and arugula (if using) and toss until watermelon is evenly covered.
  7. Transfer salad to a wide, shallow bowl or a large plate and spread out evenly.
  8. Crumble feta over the top
  9. Lightly salt and pepper (Feta adds salt so taste before adding salt)
  10. Sprinkle with remaining lemon zest.
  11. Drizzle HempWorx Watermelon/Mint CBD Oil – or Olive oil and a few grinds of black pepper.
  12. Serve immediately.

Get your High Quality, 3rd Party Tested, USHA Certified HempWorx Watermelon/Mint CBD at http://www.MyDailyStop.com

Homemade Simple Syrup

You can still have your favorite chilled beverage if you run out of Simple Syrup. You can use this for making sweet tea or coffee but you can especially use this to make your favorite alcoholic beverage that calls for simple syrup.
 
Making Infused Simple Syrup is easy and the flavors are unlimited.  Remember to dissolve the sugar before adding the ingredients you want to infuse!
Sample Flavors: Mint – Rosemary – Lavendar – Ginger – Honey – Lime – Strawberry
 
Ingredients
1 cup water
1 cup granulated sugar
 
Stores in two 8-ounce mason jars or other glass container for up to 1 months. (no need to refrigerate but I like to)
 
Instructions
1.  Heat water in small pan (DO NOT BOIL)
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2. Place water and sugar in a small saucepan over medium heat.
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3. Heat until just about simmering being sure to stir until sugar has dissolved.
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4. Remove from heat and let cool to room temperature.
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5. Store in glass air-tight container out or in the fridge for up to 1 month.
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CBD Oil Infused Acai Bowl

creative ways to use CBD

Check out this delicious CBD Oil Infused Acai Bowl Recipe‼️

💥 1 (100g) packet frozen acai berry blend

💥 1 banana frozen

💥 ¼ cup non-dairy milk or yogurt

💥 Fresh berries/coconut/granola to top

💥 A few drops of HempWorx Natural CBD Oil 🌱

Instructions:

✅ In a high-powered blender, combine the acai berry packet, frozen banana, 1/4 cup non-dairy milk or yogurt, and the HempWorx CBD Oil. Blend until completely smooth.

✅ Pour into a bowl and add your favorite toppings…berries, coconut, and/or granola are good ones.

✅ Enjoy!

How have you gotten creative with your CBD oil?

CBD Guacamole

CBD Guacamole

Are you looking for an easy way to add CBD to your diet? Try adding it to the foods you eat. Just make sure you do not use it in a recipe that cooks at a high temperature or anything above 320 degrees.

Ingredients

3 ripe avocados, peeled and pitted
1 jalapeño, cored and finely diced (add more or less to taste)
1/2 cup finely diced red onion
1 tablespoon fresh lime juice
1/3 cup fresh cilantro leaves, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon ground cumin
1 full dropper of Natural or Lemon Lime Flavored CBD Oil
1 Roma tomato, cored and chopped (Optional)

Instructions

1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
2. Stir in the jalapeño, onion, lime juice, cilantro, salt, cumin until well-mixed.
3. Add the CBD and stir until well mixed. (If adding tomatoes, stir them in at the very end.)
4. Taste and season with extra salt (plus extra lime juice, jalapeño and/or cilantro) if needed.

Serve immediately and enjoy!

#CBDguacamole

Italian Meatballs with Peas & Mushroom Bowl

Italian Meatballs with mushrooms and peas

The days of bowls being used only for cereal or soup are long gone. Today, we put all sorts of foods in bowls to be eaten together that were once served on plates to be eaten separately.  Bowls are becoming popular everywhere and even frozen foods are served as bowls.

This is my version or a bowl.  You can mix it up with different veggies but for this recipe I am using Peas and Mushrooms, one of my favorite combo veggies.

Meatball Ingredients

  • 2 lbs. Ground Beef
  • 1 egg
  • 1/8 cup milk
  • 1/2 cup Italian Seasoned Breadcrumbs
  • 1 Tbsp minced garlic
  • 1 small onion diced
  • Salt & pepper

Gravy Ingredients

  • 4-8 tbsp of fat drippings from the meatballs
  • 2-4 c. Beef Broth
  • Flour (or Corn Starch) for thickening
  • Pepper & Salt if needed

Veggies added to the gravy

  • 2 cups fresh mushrooms- fried in a little butter
  • 1 bag frozen peas cooked in the gravy

Serve in a bowl with either noodles or I prefer mashed potatoes

Directions

Meatballs

  1. Preheat oven to 350 degrees and spray a 13×9 baking pan with pan.
  2. Mix all the ingredients for the meatballs together in a bowl
  3. Form balls about the size of a walnut and lay side by side in pan
  4. Bake uncovered for 30 – 40 minutes drain fat so the meatballs brown
  5. Cook the mushrooms in a little butter until just cooked (do not over cook so they do not get rubbery)

Gravy

  1. In a large pot over low heat add the meatball drippings to start roux.
    2. Once heated, add the flour.
    3. Whisk to combine the drippings and flour.
    4. Continue whisking over medium-low heat for a few minutes to remove the raw-flour taste. The roux should have the consistency of a paste.
  2. Slowly add Beef broth stirring constantly over low heat until thick and remove from heat. Add Salt and pepper to taste.
  3. Add the peas to the gravy to cook over low heat for 10 minutes.
  4. Add the mushrooms and cooked meatballs and stir. Cook on low if any of the ingredients cooled

Build your bowl

  1. Add mashed potatoes to the bottom of the bowl.
  2. Add cheese if desired
  3. Ladle the Italian Meatballs with Peas & Mushroom Gravy over the top of the mashed potatoes and enjoy.

Easy Mashed Potato Cakes

PotatocakesAnytime I make mashed potatoes I always hope to have enough left over to make Mashed Potato Cakes. This super easy side dish is left to your imagine when it comes to customization, the flavor combinations are limitless!

You can make these with plain mashed potatoes or add ingredients to the batter. That is the great thing about these you can make them how you think your family will enjoy then and they can be frozen to heat in the oven at a later date.

Ingredients:

2 cups mashed potatoes
1 egg
1 Tbsp or ( 4 garlic cloves, finely minced )
3 tablespoons all-purpose flour
Salt and pepper
Oil for Frying
Optional – Sour cream and scallions for serving

Directions:
1. In a large bowl add add the first 5 ingredients and mix until smooth.

2. Divide the potato mixture into eight equal portions and form 8 patties.

3. In a large skillet over medium heat, coast the bottom of your pan with cooking oil, cook patties until golden on both sides.

Garnish with Sour Cream and fresh chopped scallions; serve hot. Enjoy!

Optional Ingredients:
Garlic Parmesean
~Fresh chopped parsley, for garnish
~1 cup of shredded parmesan + 1/2 cup for the coating before frying
~1 teaspoon Italian seasoning
Cheesy
~1 cup shredded cheddar cheese (or cheese of your choice)
~2 Tablespoons chopped scallions, green and white parts for
inside and more for garnish.

Best Peach Cobbler Ever

peach cobbler

This easy peach cobbler is just slightly caramelized and has the right amount of sweet, gooey filling and a perfectly tender-crisp topping making it the BEST comfort food dessert, like, ever.

Warm Peach cobbler topped with vanilla bean ice cream has to be one of my favorite summer desserts.  Your first bite of this homemade cobbler is like a warm hug, where you know that anything that happened during the day that didn’t go quite right, ‘quickly melted away and was gone’!

I hope this dessert becomes a favorite for your family.

Ingredients:

  • 1.5 lbs. Fresh Peaches (about 5 large peaches)
  • ½ tsp Nutmeg (in a pinch you can substitute All Spice for a more pungent flavor)
  • 2 c. Sugar (divided in half)
  • 2 Tbsp. Dark Brown Sugar
  • 1 tsp. Ground Cinnamon
  • 2 Sticks Unsalted Butter
  • 2 c. All-purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp salt.
  • 2 c. Whole Milk (you can substitute low fat but it will not be as rich tasting because of the fat content)
  • 1 Tbsp Vanilla Extract (I prefer real extract but since this is ‘baked’ you can use imitation vanilla)

Directions:

  1. Preheat your oven to 375 making sure your oven rack in the middle position of the oven
  2. Peel the skin from 3 of the Peaches and then cut all the peaches in half. Remove the pits
  3. Slice all of the peaches to about ¼” thick
  4. Transfer the sliced peaches into a large bowl, add nutmeg, brown sugar, cinnamon, and ¼ cup of granulated sugar
  5. Toss to combine and infuse the flavor with the peach slices – let sit while you are making the topping
  6. Brown the butter in a small skillet (5-7 minutes)
  7. Pour brown butter into a 13×9 baking dish
  8. In a medium bowl, whisk the remaining sugar, flour, baking powder, and salt
  9. Whisk in Milk and vanilla
  10. Slowly ladle the mixture into the baking dish , swirling but not mixing the butter mix with the batter.
  11. Top with peaches
  12. Bake the cobbler about 1 hour, checking to make sure the cobbler is golden brown, and the edges are bubbling.

Let cool slightly before serving.  Top with Vanilla Bean Ice cream.

Note:  I guess you could use can peaches in a pinch but make sure you drain them completely.

#peachcobbler #MyDailyStop #lastminutecooking #whatsfordessert