Tuesday, February 28, 2012

Reusable Filter for Keurig

Happy Tuesday!

It took me a while after I had my Keurig to figure out that there is a reusable filter that is available for the Keurig!  So, I thought I would share this info in case anyone else is still unaware.  The link above will take you to the Bed, Bath and Beyond site where you can find a Solofill Reusable Filter for your Keurig.

Although convenient and tasty, Keurig cups can become expensive and frankly wasteful, using all of that plastic.  So, having this filter is a great alternative while still being able to brew one cup at a time.

Here are my tips once you buy it and go to use it:

COFFEE:  Once you put the loose coffee in the filter, wet the grounds a bit to get them going...until you see it starting to drip dark water.

TEA:  I have found that you can also use tea bags and loose teas in the filter cup, you just want to wet it as well. (Just like the coffee).


Enjoy!

Make It Delish!

~Sam

Thursday, February 23, 2012

Apple Spice Potpourri


Happy Thursday!


If you ever have apples and/or oranges that get left behind, forgotten or too old, don't just throw them out, make homemade potpourri!  You can omit or add to this recipe but it is a super simple recipe with instructions how to make a dry potpourri as well as a simmering potpourri.  Mmm!



Apple Spice Potpourri

3 tbsp dried apple slices (see note) 


2 tbsp crumbled cinnamon or one 3" cinnamon stick 


1 whole nutmeg, grated (1 1/2 tsps) 


1 tbsp whole cloves 


1 tbsp julienne orange peel 


3 drops of cinnamon or vanilla scented oil

Note: To dry apples, slice paper thin and place slices in a single layer on a baking sheet in 150 degree oven for 30 minutes.

Mix dried apple slices with remaining ingredients. Store in a tightly covered glass jar.

For simmering potpourri, use a teaspoon potpourri per one cup of water. Place potpourri in water, bring to a boil and simmer on low until the whole house is perfumed; turn off heat. Strain and let dry if you wish to save and reuse the potpourri.

ENJOY!

Make It Delish!

~Sam

Check us out on Facebook and Pinterest!  Samantha Stone Catering

Wednesday, February 22, 2012

Chewy Snickerdoodles

David Price

Happy Wednesday!

This morning I ate a raisin/cinnamon english muffin and it reminded me how much I love cinnamon.  I instantly thought sharing my chewy snickerdoodle recipe with you all.  These cookies are versatile, look pretty and taste great! Give them a try!  
Update



  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.


Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.


Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.


Coat by gently rolling balls of dough in the sugar mixture.


Place on chilled ungreased cookie sheet, and bake 10 minutes.


Remove from pan immediately and place on cooling rack.


ENJOY!


Make It Delish!


~Sam


Check us out on Facebook and Pinterest!


Photo by David Price.

Tuesday, February 21, 2012

Benefits of Local Honey!

Happy Tuesday!

About three years ago, my parents started "keeping" honeybees.  Within the past year, I too, have become highly interested in honeybees and assist them with theirs.  This past weekend, we attended a bee seminar and it only heightened my love for honey.  Honey and honeybees are amazing.  They have been "doing their thing" for a million years!

Some Benefits of Honey:

Allergy Protection
Contains Vitamins and Minerals
Digestive Aid
Cough Suppressant
Soothes Sore Throats
Topical Salve
Contains Antioxidants and Photonutrients



It is said that the most beneficial honey is local honey...so look into apiarists or stores that carry local honey.  (It is also said that children under one should not consume honey).

I personally use our honey in my smoothies, in my coffee, drizzled on 0% Greek Yogurt, in many of my recipes as a sweet element, in my tea and on minor scrapes and cuts (use in place of an antibiotic ointment).

Definitely research honey and all of its fabulous properties.

ENJOY!

~Sam


Check us out on Facebook and Pinterest. Samantha Stone Catering.

Sunday, February 19, 2012

Many uses for Vinegar!

Happy Sunday!

Although I have not posted in a few days (my apologies!), I feel like this post is appropriate for a Sunday since a lot of us clean on the weekends.  It will hopefully be informative, as well as offer an all natural, healthy way to substitute for those harsh chemicals.  Today, I will chat about Heinz Distilled White Vinegar (5% Acidity) and Bragg's Raw~Unfiltered Apple Cider Vinegar (With the 'Mother').  



HEINZ VINEGAR USES:

Fabric Softener- 1/2 cup of white vinegar in the rinse cycle or in the fabric softener compartment for a natural and healthy way to keep your clothes soft and static free.  (I have very sensitive skin and find that fabric softeners are a harsh chemical on my skin yet I love when my clothes ares soft and free of static, so this trick is perfect!)

Stain Remover- Within 24 hours of a pop, coffee or sweat stain, spray or dab full concentrate white vinegar on stains before laundering.

Tub and Shower Magic- Mix 12 oz Blue Dawn Liquid Dish Soap and 12 oz White Vinegar (More or less but always equal parts) in a spray bottle and shake to incorporate.  Spray, scrub and lightly rinse for a clean shine! No toxic chemicals!! :)

Need Buttermilk? No problem!- Add 1 Tablespoon of vinegar to ! cup of milk and let stand 5 minutes. (I like this trick because you can use skim milk for a lower fat option).

BRAGG'S APPLE CIDER VINEGAR: (With the 'Mother')

Health Drink-  This can be consumed up to 3 times a day.  1-2 teaspoons of Bragg's in 8 oz Filtered Water plus 1-2 teaspoons Organic Honey, Stevia, or Agave Nectar. (This is a great pick-me up drink).

Smoothie-  Make your normal smoothie and add 1-2 teaspoons of Bragg's but make sure to cut it with 1-2 teaspoons of your favorite all natural sweetener.

Salad Dressing- Use in place anytime a salad dressing calls for vinegar.

Health Benefits- Rich in enzymes & potassium, supports a healthy immune system, helps control weight, promotes digestion & ph balance, helps soothe dry throats, helps remove body sludge toxins, helps maintain healthy skin and relieves muscle pain from exercise.

ENJOY!

Make It Delish!

~Sam     

Wednesday, February 15, 2012

Baked Kale Chips

Happy Wednesday!

Kale is a great winter vegetable.  It is in the cabbage/broccoli family and has many nutritional benefits.  If you have never tried Kale before, this technique is super easy, healthy and delish!

What you'll need:

One bunch of Kale (dark green with no imperfections)
Sea or Kosher Salt
Cookie Sheet
Parchment Paper
Fresh Ground Black Pepper (Optional)
Lemon (Optional)


Preheat oven to 350 degrees.

Start with clean and very dry Kale (otherwise it will steam).  Place the parchment paper on the cookie sheet and drizzle with olive oil.

Cut or tear the tough inner stalk out of the leaf.  Place the Kale on the oiled cookie sheet and drizzle with more oil.  Sprinkle lightly with salt and pepper (pepper optional).

Bake for 10-15 minutes.

Once out you can squeeze a lemon over them if you prefer.

ENJOY!

Make it Delish!

~Sam

Check us out on Facebook and Pinterest!


Tuesday, February 14, 2012

Roasted Bacon and Maple Roasted Bacon

Happy Valentine's Day!!

Treat your loved ones or yourself to this amzing way to cook bacon.  Who doesn't love, bacon?! If you know someone who doesn't, make this for them...and they will! :)

I prefer this method of cooking bacon over any other method there is.  It melts in your mouth, is easy to clean-up, there is no need to flip them and it allows you to prep and cook other items without having to worry about it.  Additionally, with a couple minutes left in the oven, you can brush-on a good, real maple syrup (No corn syrup please!) for Maple Roasted Bacon.

Ready? Ok!

You'll need:

  • Your favorite sliced bacon
  • A cookie sheet
  • Foil
  • A cooling rack that fits in or lays over-top the cookie sheet
Preheat your oven to 400 degrees.

Line the entire cookie sheet with foil.  Then place your cooling rack in or on the cookie sheet.

Next, place the bacon "aganst the grain" of the rack (perpendicular).  Once your oven is preheated, place the sheet on the middle rack anywhere from 18-30 minutes depending on the thickness and crispiness preference of your bacon.

If you want to try Maple Roasted Bacon, just brush on maple syrup the last couple minutes of the roasting process.

The bacon will continue to cook for 1-2 minutes once out of the oven.

Voila!

ENJOY!

Make It Delish!

~Sam

Check us out on Facebook and Pinterest!

Monday, February 13, 2012

Cheddar Bay Biscuits (Red Lobster Style)

Happy Monday!!
These biscuits are almost identical in taste to Red Lobster's Cheddar Bay Biscuits! They are pretty much the only thing I like when I go there. :)
Make sure to check at 14 minutes so you do not overbake them.
You could also experiment with different cheeses and dried herbs.  Gruyere Cheese instead of Cheddar.



  • 2 ½ cups Bisquick baking mix
  • ¾ cup cold whole milk or buttermilk
  • 4 tablespoons cold butter (1/2 stick)
  • ¼ teaspoon garlic powder
  • 1 heaping cup grated cheddar cheese
 Brush on Top:
  • 2 tablespoons butter, melted
  • ¼ teaspoon dried parsley flakes, oregano or basil (your preference, I mix all three)
  • ½ teaspoon garlic powder
  • pinch salt
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 14 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. 


 Makes about one dozen biscuits.


ENJOY


Make It Delish!


~Sam
Check us out on Facebook and Pinterest!

Sunday, February 12, 2012

Crunchy Dill Pickles

Happy Sunday!!


This particular process is easy and does not involve boiling the jars with the pickles inside (method for shelf-life canning) but does have a few steps.  This process uses a pre-made Kosher Dill Pickle Mix and the pickles must be refrigerated.  Your end product will yield crunchy, cold, delicious pickles that taste more amazing than usual...because you made them! 


In the upcoming spring/summer months, I will post another recipe in which you make your own brine and pickling spices including fresh dill weed and fresh dill weed heads, fresh garlic, etc. Mmmm...you should definitely check back for that post!


Let's begin, shall we? You'll need:


  • 3 1/2 lbs of pickling cucumbers (about 14 small to med) (When not available in our garden, I use Costco's smaller cuc's.  They are perfect in size and have about 14-16 in each package.)
  • 2 cups of water
  • 1 cup good white vinegar (5% acidity)
  • 1/4 cup Ball brand Kosher Dill Pickle Mix (available at most grocery stores)
  • 2 (32oz) Quart Jars with lids and bands

(For super crunchy pickles you can place your washed, whole pickles, in an ice bath for 2 hours before proceeding.)

Sanitize your jars, lids and rims in the hottest setting on your dishwasher or use the preferred method of placing the jars, lids and rims, in a large stock pot and bring to a boil for 10 minutes.  Carefully remove them from the water or dishwasher.

During this time you can trim the ends of the cucumbers (if necessary) and cut the cucumbers into spears or long slices.  

Combine the water, vinegar and pickling mix in a medium saucepan and bring just to a boil. 

Place the cut cucumbers in your jar and carefully ladle or pour the hot pickling liquid into the jars covering the pickles.

Cool 30 minutes or until room temperature, with the lids off.

Secure the lids and write the date or expiration date with a marker.  Can be refrigerated for up to 3 months.

ENJOY!

Make It Delish!

~Sam

Check us out on Facebook and Pinterest!