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Reblogged from
gastrogirl

gastrogirl:

pink lemonade fudge.

This makes me feel like summer is almost here!

gastrogirl:

pink lemonade fudge.

This makes me feel like summer is almost here!



Reblogged from
gastrogirl

gastrogirl:

hibiscus arnold palmer.

That sounds so good!

gastrogirl:

hibiscus arnold palmer.

That sounds so good!



Reblogged from
prettygirlfood




Reblogged from
prettygirlfood




Reblogged from
prettygirlfood

prettygirlfood:

Fettuccine with Artichokes
1 (12-ounce) packages frozen artichoke hearts (not thawed)1/4 cup extra-virgin olive oil2 tablespoons unsalted butter1 large onion, chopped (2 cups)1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon dried hot red-pepper flakes1 to 2 tablespoons fresh lemon juice3/4 lb dried egg fettuccine1/2 cup chopped fresh flat-leaf parsley1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving

Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.
Boil a large pot of salted water in anticipation of the pasta.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

prettygirlfood:

Fettuccine with Artichokes

1 (12-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried hot red-pepper flakes
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving

Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.

Boil a large pot of salted water in anticipation of the pasta.

Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.

While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.



Reblogged from
prettygirlfood




Reblogged from
prettygirlfood





Reblogged from
thehealthybride

Bright Morning Shake

thehealthybride:

Blend-

1 cup green grapes- 105 cal

1 whole apple peeled and cut- 100 cal

1 medium banana- 105 cal

7 ice cubes 

makes two small shakes

Total calories- 160

Guacamole

Ingredients

  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.