Delicious Homemade Hot Hot Hot Sauce

By Jodee Weiland

In our home, we love hot sauce and spicy recipes! When I was growing up in our Italian household, it was not unusual to see my father or mother putting hot sauce or hot peppers on a wide variety of foods. The hotter the sauce the better sauce was my father’s opinion. So I guess my love of spicy food comes to me naturally. Adding hot peppers or hot sauce to a dish, almost always makes a meal taste better for me. That’s why I decided to make my own Delicious Homemade Hot Hot Hot Sauce!

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Our jalapeno peppers have been growing strong in our garden this year. We also grew some dragon cayenne peppers this year. The dragon cayenne peppers have a good amount of heat, so we love them. When I decided to make my own sauce, I decided to put some of our abundant Roma tomatoes to use as well. You might say our garden determined the direction of this hot sauce because it did. The result was a great hot sauce with a good kick to it, and we loved it!

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Delicious Homemade Hot Hot Hot Sauce

1 tablespoon extra-virgin olive oil
2 large cloves garlic finely chopped
1/4 cup onion chopped
9 jalapenos sliced
6 Roma tomatoes cut up
1/4 teaspoon sea salt
1 cup filtered water
1 dragon cayenne pepper sliced (optional)
1/2 cup apple cider vinegar

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http://learnfromyesterday.com

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http://learnfromyesterday.com

Sauté the garlic, onion, jalapenos, tomatoes, and salt in olive oil for about five minutes. Then add the water and dragon cayenne pepper. Bring this to a low boil over a medium heat. Lower heat and simmer this mixture for about twenty minutes stirring it frequently. It will thicken.

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Once it is done, spoon the mixture into a food processor or blender. Gradually adding the apple cider vinegar, blend until smooth. When ready pour the hot sauce into a container. This hot sauce can be refrigerated in a closed glass container for up to six months. Ours is usually gone long before six months.

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My Delicious Homemade Hot Hot Hot Sauce is thick and spicy! I like my hot sauce to have a thicker consistency, so I only add 1 cup of water, but if you like your sauce thinner, just increase the amount of water in the recipe. The dragon cayenne pepper will kick up the heat level, so if you prefer, you may leave it out of the recipe. Either way, the rich flavor of tomato adds something to the sauce, and if you love hot sauce, you will love this sauce. Give it a try, and enjoy!

 

Honey Cinnamon Grilled Peaches with Italian Gelato

By Jodee Weiland

Grilled peaches are delicious for summer desserts and so easy to make! You can add Italian gelato or ice cream to grilled peaches and create a dessert that everyone will love. I like to add Vanilla Bean Italian Gelato to my grilled peaches because with the honey cinnamon grilled peaches, the creamy texture of vanilla gelato is outstanding. My Honey Cinnamon Grilled Peaches with Italian Gelato are absolutely delicious and a family favorite in our home!

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When preparing to grill my peaches, I mix together my basting sauce of cinnamon and honey with olive oil. The honey and olive oil would work fine on its own, but the addition of cinnamon takes it beyond delicious and adds something to the overall dessert, especially when you top the peaches off with vanilla bean Italian gelato or ice cream. I use vanilla bean because it enhances the cinnamon flavor of the basting sauce used on the peaches when grilling them and helps take my Honey Cinnamon Grilled Peaches with Italian Gelato to the next level of awesome!

http://learnfromyesterday.comHoney Cinnamon Grilled Peaches with Italian Gelato

4 peaches halved with pit removed
2 tablespoons extra virgin olive oil
3 tablespoons pure organic honey
1/2 teaspoon cinnamon

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With a whisk, mix the olive oil, honey, and cinnamon together until blended well to create your basting sauce. Wash your peaches, cut them in half, and remove the pit. Place the halves in a dish and with a basting brush, baste the sauce on to the pitted flesh side of the peaches.

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Bring your grill to medium heat and with tongs place the top basted peaches on the grill, skin side down. Cover and grill for about five minutes. With tongs, turn the peaches over, skin side up, and baste the skin side. Then cover and grill for about five more minutes or until you have grill lines on the flesh of your peaches. Turn them over once more and use up any basting sauce on the flesh side of the peaches. Close the grill for a one minute longer. Then remove the grilled peaches and get ready to serve your dessert.

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Serve my Honey Cinnamon Grilled Peaches with Italian Gelato! Just plate a peach and put a large scoop of Vanilla Bean Italian Gelato on top. You can use any flavor of gelato or ice cream, but this is my favorite. This dessert is so delicious because the peaches are grilled, but not mushy. They still have a slight firmness to them and with the gelato or ice cream added, the peaches are so delicious! Actually, they are so good, you can just eat the peaches by themselves, but either way you will love this dessert. So give it a try, and enjoy!

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Eight Awesome Smoothies

By Jodee Weiland

Smoothies should always be both healthy and delicious tasting! When someone drinks a smoothie, they are doing so for any number of reasons. One reason for drinking smoothies is that they are usually healthy and will energize you if made with the right ingredients. Another reason for drinking smoothies is that they taste delicious when made with the right ingredients. Both of these reasons are great, and both apply to my Eight Awesome Smoothies!

http://learnfromyesterday.com When I put together a smoothie, I try very hard to focus on including ingredients that will be both healthy and delicious tasting. Some of my smoothies include vegetables that are high in nutrients and are blended with the sweet tastes of fruits and honey. Others are more fruit than anything, but still have nutritional value. When I am going to work out or have just finished working out, I try to have a smoothie that includes a high nutrient packed vegetable like kale or spinach. When choosing the ingredients for a smoothie, keep in mind what benefits you hope to attain by drinking it.

Check out all of my Eight Awesome Smoothies! All of them are both healthy and delicious, but the ingredients vary according to the nutritional value I was looking for in each of them. Whichever one you choose to try, the flavor of the smoothie will not disappoint you because I believe a smoothie must taste good as well as be healthy for me. The nutritional value of fruits and vegetables is commonly acknowledged by most people. My smoothies just blend them together, so you will love the taste of each one while getting great nutritional value. So give these smoothies a try, and enjoy!

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Escarole Soup with Chicken Sausage and Navy Beans

By Jodee Weiland

Growing up in an Italian family, it was not unusual for my mother to make escarole with navy beans as a side dish. With this side dish, sometimes she would cook Italian sausage. Escarole with navy beans was always a favorite dish of mine. So today I decided to use my garden fresh escarole in a new recipe for escarole soup. I love escarole in chicken broth, a classic Italian escarole soup, but for my escarole soup I added something more than broth. My Escarole Soup with Chicken Sausage and Navy Beans was the result, and it was delicious!

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/ The classic Italian escarole in chicken broth is usually eaten with a little grated Parmesan Reggiano cheese sprinkled on it. It’s delicious and such a simple soup to make. In my escarole soup, I decided to add Italian chicken sausage which is healthier than regular Italian sausage. Then I added the navy beans that tasted so good in my mother’s escarole and bean side dish. The result was a somewhat heartier escarole soup than the traditional escarole in chicken broth, and it tasted wonderful!

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/ Escarole Soup with Chicken Sausage and Navy Beans

5 to 6 Italian Chicken Sausage Mild sliced
2 tablespoons extra virgin olive oil
4 garlic cloves chopped
1/2 onion chopped
About 1 pound escarole cut up
2 bay leaves
60 to 64 ounces all natural chicken broth
2 cans navy beans drained and rinsed
Sea salt to taste
1/2 teaspoon crushed red pepper or more to taste (optional)
Grated Parmesan Reggiano (optional)

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http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/

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In a large pot, heat the olive oil and then put in the garlic, onions, and sliced chicken sausage. Sauté this mixture lightly for a few minutes or until the onions are slightly translucent. Once done, add the cut up escarole, stirring it into the mixture until lightly wilted and bright green. Add the bay leaves, chicken broth, navy beans, sea salt, and if you choose to use it, crushed red pepper. Stir together and raise heat to bring it to a low boil. When the soup begins to boil, lower the heat to a low simmer and continue to simmer the soup for another 20 to 25 minutes.

http://learnfromyesterday.com/2014/08/19/escarole-soup-chicken-sausage-navy-beans/ My Escarole Soup with Chicken Sausage and Navy Beans is a delicious way to enjoy a soup that is hearty, but not heavy. Serve this escarole soup with a crusty multigrain bread and a Chianti. Some people may enjoy sprinkling a little Parmesan Reggiano across the top of their soup, but with or without the cheese, this soup is delicious! The rich taste of the escarole, sausage, and navy beans blended together is delightful, and this escarole soup is sure to become a family favorite. Give it a try, and enjoy!

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Coconut Chocolate Chip Cookies with Walnuts

By Jodee Weiland

Homemade cookies are always so good when freshly baked. The whole house smells wonderful when baking, and cookies are no exception to that rule. That’s one of things I like best about baking a fresh batch of homemade cookies. I did this more often when my children were young, but they are grown now. Still, once in a while, I will bake some homemade cookies, and one of my favorite recipes is one that came from two different recipes I had used over the years. Both recipes had things I loved, so I took what I liked best from both, changed what I didn’t like, added another ingredient I liked but neither recipe had, and came up with a whole new recipe, my Coconut Chocolate Chip Cookies with Walnuts.

http://learnfromyesterday.com In my recipe, I adjusted ingredients to my preferences for a cookie. Although my recipe is sweet, it is not overly sweet. If you add in semi-sweet chocolate chips and sweetened coconut, you don’t need to overdo the sugar by adding in too much or both brown and white sugar. I reduced the amount of chocolate chips as well, and it was more than enough. Also, if you are going to add chopped walnuts to a cookie with coconut and chocolate chips, you need more flour to hold the whole cookie together. Baking soda and salt are common ingredients in cookie recipes, but I prefer to use as little as possible. In the end, what’s important is the overall taste of the cookie, and my Coconut Chocolate Chip Cookies with Walnuts are delicious and a family favorite!

http://learnfromyesterday.comCoconut Chocolate Chip Cookies with Walnuts

1/2 cup unsalted butter softened
3/4 cups sugar 1 egg
3/4 teaspoon coconut extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups all-purpose flour
1/2 cup sweetened coconut flakes
1/2 cup chopped walnuts
3/4 cup semi-sweet chocolate chips

http://learnfromyesterday.comhttp://learnfromyesterday.comPreheat oven to 375 degrees. Cover baking sheets with parchment paper, if preferred. With a mixer, cream together the butter, sugar, egg, and coconut extract. Combine the flour, baking soda, and salt in another bowl. Add your dry ingredients to the creamed mixture and blend together. Then with a spoon, add in your chocolate chips, coconut, and walnuts, blending all the ingredients together.

http://learnfromyesterday.com Once blended together, take enough to make about a one inch ball of dough. Place the balls on a prepared cookie sheet about two inches apart. I use parchment paper on my cookie sheets for a quicker clean-up process, but you do not need to do this. When you have a full cookie sheet ready, place it in the oven and bake at 375 degrees for 11 to 13 minutes or until they turn a light golden brown. When ready, set on a cooling rack. My cookies took 12 minutes to bake. This recipes makes about 28 cookies.

http://learnfromyesterday.com My Coconut Chocolate Chip Cookies with Walnuts are delicious and so full of flavor! I love the flavors of coconut with chocolate and walnuts. The flavor in this cookie is the best and will remind you of warm cookies and milk from your childhood, only better. What a great feeling to have! Warm cookies remind me of home and family, and for me, that’s the best feeling ever. So try these cookies and see what they remind you of or make a new memory with those you love, and enjoy!