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Mint juice -mint lemon juice

Mint Lemon-Limeade

Image result for mint lime lemonade

4 lemons, plus slices for garnish
3 limes, plus slices for garnish
1/3 cup fresh mint leaves
3/4 cup superfine sugar, plus additional if desired, divided
8 cups cold water
Squeeze the juice from the lemons and limes over a strainer into a glass measuring cup (about 1 cup of juice).
In the bottom of a tall pitcher, use a wooden spoon to gently mash the mint leaves with 1/4 cup of the sugar. Add the strained juice; stir well to dissolve the sugar. Add the cold water and the remaining 1/2 cup sugar to the pitcher; stir well to dissolve the sugar. Taste for sweetness and add more sugar, if desired. Chill before serving.
Serve poured over ice in tall glasses garnished with lemon and lime slices.


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Lebanese Grilled Chicken Recipe

Lebanese Grilled Chicken Recipe 

Lebanese Grilled Chicken Ingredients (6 servings)

  • 6 pieces of chicken (breast or leg quarters with skin)
  • 1/2 cup of lemon juice
  • 1 cup of red vinegar (apple cider vinegar or red wine vinegar)
  • 1 garlic head
  • 3/4 cup of olive oil
  • 1.5 to 2 teaspoons of salt
  • 1 teaspoon of Arabic 7-Spices (or black pepper)
  • 1 teaspoon of ground cinnamon

Marinade and Preparation Method (20 minutes)

  1. In a bowl, sprinkle then rub ground cinnamon on raw chicken, rub with half a cup of vinegar for a couple of minutes and then rinse well with cold water. This will help rid the chicken of any smell. Make cuts in chicken pieces (for marinade to seep through).
  2. In a blender or food processor, grind/crush for 3-4 minutes the garlic along with the lemon juice, 1/2 cup of red vinegar, salt, and 7-spices. Once done, add the olive oil then run the blender for 1 more minute. Your marinade is now ready.
  3. Place chicken in a bowl, add a few lemon slices (with peel), pour marinade on and let sit in the fridge overnight. The longer you marinate the chicken the more flavor it will have. Once ready for cooking don’t throw away the leftover marinade, you’ll need it later.
  4. Grilling the Chicken (~20 minutes)

    Grill the marinated chicken on a BBQ as you would other chicken, on low to medium heat for about 20-25 minutes. In the first 10 minutes of grilling, brush the leftover marinade on the chicken occasionally so they stay moist and absorb more marinade flavor.
    Serve chicken with our Lebanese Garlic Dip and Pita bread and indulge your taste buds 🙂
  5. Serve chicken with our Lebanese Garlic Dip and Pita bread and indulge your taste buds 🙂
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5 Minute Bread Pudding

5 Minute Bread Pudding for One

Picture of 5 Minute Bread Pudding for One
When you don’t know what to do with those pesky end heels of your bread loaf – turn them into fluffy, custardy gold with this super quick and simple dessert! 

Step 1: Tools / Ingredients

These ingredients are more suggestions, you can easily make substitutions to almost everything but the bread and eggs. 

You’ll need: 
– a microwaveable coffee cup or bowl
– bread (stale ok!)
– 1 egg
– 1-3 tablespoons sugar
– 2 tablespoons of yogurt or milk
– 1-2 tablespoons of butter / margarine

Optional ingredients:
– 2 tablespoons applesauce 
– 1 tsp vanilla 
– dash of cinnamin

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Step 2: Tear it up!

Now tear up your inedible bread. I happened to have some “english muffin bread” from Trader Joe’s, I think it really enhances the taste and texture since it’s already kind of dense and spongy *Mmmmmmmm*

Put the pieces into the cup and set aside. 

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Step 3: Mix & Pour

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Whisk together all remaining ingredients. If your butter is not soft enough yet, it’s ok to melt it. 

Pour the mixture on top of the bread. If needed, use a fork to help it along down into the crevices so it makes its way throughout the bread. 

Step 4: Microwave, set and serve

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Pop in the microwave for about 2 minutes. When it’s done, let it cool for as long as you can stand it. Letting it set for a few minutes allows the flavor and texture to set in. 

Once cooled to your liking, dig in and enjoy! 
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How to make chocolate cake in 5 Minutes

How to make chocolate cake in 5 Minutes

To make chocolate cake please follow the steps

Step 1: The followings items are required



  • 4 tablespoons flour –
  • 4 tablespoons sugar
  • 1 tablespoon unsweetened cocoa
  • 2 tablespoons whisked egg – 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips
  • splash vanilla or other flavoring – try peppermint or cinnamon

For a fudgier version, omit egg.

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Step 2: Mix your ingredients

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  • Add all of the dry ingredients to the mug and mix.
  • Add the egg and combine well. It gets pretty pasty at the point.
  • Stir in milk and oil.
  • Add chocolate chips* and splash of vanilla. Stir well.

*if you don’t have chocolate chips, try a broken up candy bar – I can’t stress how much this amps the awesomeness of your cake

Step 3: Nuke It!

  • Microwave for 3 minutes in a 1000w oven, or 4 minutes in a 700w oven.

It will start to crown over the top of the mug. Don’t panic! It will collapse once the heat stops.

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Step 4: Experiment!

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Some people have had mixed results with the final texture of this cake.  

This cake is tricky mostly because of people’s microwaves all being different.  I experimented a lot with the amounts of different ingredients. 

I think if it’s something you’re going to make quite a lot in the future, it’s worth fussing around with!  Try just a bit less time in the microwave (you can always put it back in for more).  If that doesn’t help, try a little less egg, or a little less flour. 

Keep notes on what you’re trying each time, and eventually you’ll find the cake that’s perfect for both you and your microwave!
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MAKE Tiny Turtles

Tiny Turtles

My mother gave me this recipe one day, and not only have I loved them, but everyone I know who’s had one of these have loved them! So, what better way to share them with everyone than to make an Instructable on how to make them? They’re sure to be a hit, and I call them Tiny Turtles. If you make some, make a lot. They’ll go quickly and are highly addictive, not to mention they’re extremely easy to make!

Picture of Tiny Turtles

Step 1: Ingredients

Small pretzels

Pecan halves

Rolos (preferably the ones from the bag that you can find in the candy section)

You will also need a sheet pan, an oven, and some wax paper.

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Step 2: Preheat oven

Preheat your oven to 200F degrees.

Place wax paper on a sheet pan and spread out the pretzels over the wax paper.

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Step 3: Unwrap

Unwrap the Rolos and place on top of the pretzels

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Step 4: Place pecans

Now, this step you can do one of two ways. You can either place a Pecan half on top of the Rolo, or wait until they come out of the oven. We prefer to place the Pecan on top of the Rolo before we place it in the oven.

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Step 5: Put in oven

Place the sheet pan in the oven and set the timer for 2 minutes.

Once 2 minutes is up, pull out the sheet pan. If you placed the Pecans on top of the Rolos before you placed them in the oven, simply and gently, press down on top of them slightly. If you didn’t put the Pecans on yet, now would be the time to do so, pressing down lightly.

Step 6: Let them cool

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Now, all you have to do is let them cool. The fastest and easiest way I’ve found to do this is to place the sheet pan in the fridge. They’re amazing warm, but gooey. It’s your choice. Enjoy!
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Chocolate Mousse

 Chocolate Mousse

Picture of 4-minute Chocolate Mousse

Step 1: Ingredients

Here’s the recipe in its original British, and then followed with an American translation.  

Brits, etc. use:

Yanks, etc. use:

  • 4oz bar of high-quality dark chocolate (I used Ghiradelli). You’ll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keep your cravings at a minimum while whipping this up)
  • 10oz heavy whipping cream (I was lucky enough to find a very charming British grocery in SF where we had a whale of a time picking up yummy snacks and double cream!)
  • 1/4 cup extra-fine granulated sugar (not powdered sugar!), or just grind up regular granulated sugar in a food processor or coffee grinder. Caster sugar is just really fine sugar. DO NOT USE POWDERED SUGAR
  • 1 large egg white
  • chocolate shavings, to garnish
  • 2 tbsp Amaretto,Amaretto Syrup, or other liqueur (optional)


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In a large bowl, combine meringue powder, water and 1/4 cup minus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. (A stand mixer makes this whole process much easier.) 

Gradually add the rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Makes the the equivalent of one egg white. 

Use according to your recipe. Meringue powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding to ingredients.

Just a note: Chefs say that using a copper bowl to beat egg whites will make them higher and lighter.

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Fancy 5-Minute Grilled Cheese

Fancy 5-Minute Grilled Cheese

2 slices light bread
1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow Light)
1 piece jarred roasted red pepper (previously packed in water)
1 slice fat-free American cheese
1 tablespoon light whipped butter or light buttery spread, room temperature, divided
2 dashes garlic powder, divided

Spray a grill pan with nonstick spray and place over medium-high heat on the stove.
Lay bread slices on a flat surface, and evenly spread the cheese wedge onto one slice of bread. Slice red pepper into strips, and evenly place over the slice of bread spread with cheese. Top with the slice of cheese, followed by the other slice of bread.
Spread 1/2 tablespoon of butter onto the upward-facing slice of bread. Sprinkle with a dash of garlic powder.
Gently place the sandwich in the hot grill pan with the buttered side down. Carefully spread the remaining 1/2 tablespoon of butter onto the upward-facing side. Sprinkle with the remaining dash of garlic powder.
Cook until the cheese has melted and the bread is lightly browned, 1 to 2 minutes per side, flipping carefully. Eat your sandwich and enjoy it!
PER SERVING (entire recipe): 200 calories, 7.5g fat, 816mg sodium, 23.5g carbs, 5g fiber, 4.5g sugars, 11g protein
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Pie 5-Minute

5-Minute Pie

Picture of 5-Minute Pie
This super easy fried pie recipe utilizes premade ingredients to ensure you never have to wait for a piece of your favorite warm, flaky pie again! Keep a few different fillings on hand, and you’ll be ready to entertain the troops at a moment’s notice.

Step 1: Ingredients

Of course, you could use fresh ingredients for this pie (in fact, I used some fresh peach filling left over from Pie Pops) and a leftover pie crust, but prefab is the fastest route between your mouth and pie.

  • Premade pie crust
  • One can filling of your choice
  • 1 1/2 cup oil (or enough to fry in)

Go ahead and start heating up that oil now (over med heat) so it will be ready for you when you’re ready for it!

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Step 2: Form Pies

Roll out the premade dough, or else you’ll be getting a mouth full of crust and not alotta fillin!

Cut the dough into 6″ circles using a cutter or large empty can.

Fill one half with filling.

Fold dough in half, sealing edges and crimping with a fork.

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Step 3: Fry Pies

Carefully lower the pies into the oil with forks or slotted spoon.
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Fry for about 3 minutes total. If you’re frying in a shallow pan, you’ll need to flip the pies half way through. If you’re deep frying (yeah baby!), then just let them float about until they’re golden brown and delicious.

Drain hot pies on a rack over paper towels (or just paper towels if you don’t have a rack) and sprinkle with sugar. Powdered sugar is yummy too, and cinnamon sugar is my favorite!

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Bruschetta Recipe

Bruschetta Recipe

Picture of Bruschetta Recipe
Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. 

In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. 

Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs.  This Instructable recreates the standard Italian tomato bruschetta that you’d often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen. 

Step 1: Ingredients

Bruschetta is made up of very simple flavors, and is therefore best if you make it with highest quality and freshest ingredients you can find.

  • 2 lbs. fresh tomatoes (roma, heirloom, beefsteak…whatever is in season is best)
  • 1/2 fresh onion
  • 4 cloves fresh garlic
  • 1 bunch fresh basil
  • 4 tablespoons extra virgin olive oil
  • sea salt and fresh ground pepper
  • Italian bread or baguette
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Step 2: Dice the tomatoes

Using a sharp knife, dice the tomatoes as small as you can.  I try to aim for 1/4″ cubes and try to mush or break the tomatoes as little as possible.

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Step 3: Chop the onion

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Next, finely chop the onion and throw it into the bowl.

**If you’re opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.  It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.**

Step 4: Chop the garlic

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Next, chop the fresh garlic and add it onto the growing pile of deliciousness.

Step 5: Add in fresh basil

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Add in some fresh basil to taste.  I’m using 3-4 large leaves here, but there’s no “right” amount.

The cutting method that I’m using to chop the basil is called a chiffonade.  .

Step 6: Olive oil, salt and pepper
Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.  

If you’ve got the time, let the mixture setup for 30 minutes in the refrigerator, if you don’t it’s also delicious when eaten immediately.
Picture of Olive oil, salt and pepper

Step 7: Toast the bread

Cut 1/4″ thick slices of fresh Italian bread or baguette and toast them.

A proper bruschetta would use real hot coals to toast the bread, but it’s perfectly understandable if don’t have access to a slow burning fire moments before serving dinner.  Toast the bread in a toaster, or under the broiler if you’ve got a big batch.

Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil.  Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread.
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Step 8: Serve

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Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!

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Hummus yummy and tasty

Hummus yummy and tasty

                 Picture of Hummus: Quick, Easy, and Delicious!

Step 1: The ingredients

Picture of The ingredients
First you need a food processor.
While you’re at the grocery store pick up the following things:

15 oz. can of garbanzo beans, otherwise known as chickpeas
6 oz. cup of plain Greek yogurt
jar of Tahini, often located in the Mediterranean food section, or near salad dressing
1 good sized clove of garlic, or 2 small ones
1 lemon
olive oil

Optional ingredients:cumin, chili pepper, chipotle pepper, and/or any other delicious spices
roasted red peppers
black beans
sun-dried tomatoes
pine nuts

Step 2: The garlic

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• Cut garlic clove/s into quarters, toss into the food processor to chop ’em up.

Step 3: The chickpeas, the tahini, the yogurt

Picture of The chickpeas, the tahini, the yogurt
• Open a can of chickpeas, drain, and toss into the food processor
• Measure about a 1/4 cup of Tahini and pour into the mix
• Spoon about half of the container of Greek yogurt into the mix
[Note- yogurt can be left out for a vegan-friendly dip!]

Step 4: The lemon

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 • Squeeze half a lemon, 1/8 to 1/4 cup of juice, and add it to the food processor.

Step 5: Blend it

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• Blend it, blend it good.
• Taste it to adjust – too lumpy? Add more yogurt (or put an avocado in it). Too bitter? More beans. Too bland? Check out the next step.
Step 6: The extra flavors
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• Here is where you would add some extra stuff [I would recommend a few, not all!] :

a few pinches of delicious spices/herbs (cumin, chili pepper, chipotle pepper, cilantro, etc)
a tablespoon of capers
a small handful of pitted olives
a few roasted red pepper strips
half of an avocado
1/4 cup black beans
a small handful of pine nuts
a couple sun-dried of tomatoes

Step 7: Serve and eat it
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• Serve with pita, pita chips, veggies, or naan bread. Toast pitas/bread for extra goodness. It can also be spread on sandwiches for a great mayo alternative.