Recipes for Essential Oils~Tea Time

As I have posted before essential oils can be used in a vast array of ways. One of my favorite ways is to put a few drops in my herbal tea.  I use a basic tea, such as Lipton (or orange pekoe tea) which is very basic, and then I add essential oils.  Now the type of essential oil you add, depends on what benefit you are looking for. 

Here are some common Blends:

For Tranquility
     ·         Lavender
     ·         Roman Chamomile
     ·         Bergamot

Immunity Protection

      ·         On Guard (dōTERRA™  Blend)
      ·         Lemon or Wild Orange
      ·         Peppermint

For Help Breathing (Allergies or Cold)

      ·         Peppermint
      ·         Lemon or Wild Orange

Wake-Me-Up

      ·         Lemon
      ·         Grapefruit
      ·         Wild Orange
      ·         Ginger

Spice Tea (my ultimate fave)
      ·         3 cups almond milk
      ·         Honey (to taste)
      ·         Ginger essential oil
      ·         Clove essential oil
      ·         Vanilla extract

In a small pot or saucepan, heat the almond milk and then whisk in all ingredients.  This is a great drink for a chilly morning or for the Holidays.  

When adding essential oils to tea they can become very overpowering.  To prevent this I always suggest that you take a toothpick and dip it into the top of the essential oil bottle and then stir it in your drink.  If you want more flavor grab another toothpick and repeat.  Be sure not to dip the toothpick that has been swirled in your cup of tea back into the essential oil bottle.  Doing so will damage the properties of the essential oil. 

What type of essential oil tea recipe would you like to see?  Leave me a comment below and I will post a recipe for you?

 

Hosting for the Holidays: Easter

Easter is upon us and I love this Holiday!  The traditions I have set with my children and the family dinner we have every year just makes this holiday exciting.  

Many people, including myself, get distracted by this holiday.  When I think of “Easter” I think eggs, bunnies, pastel colors and family time; however, there is a much deeper meaning behind this holiday.  For millions of Christians (and non-Christians alike), the meaning of Easter is that of glorification and acknowledging Jesus Christ's resurrection from the dead, and His magnificent promises of eternal life for those who believe in Him.  I have made it my life mission to make sure that my kids don’t overlook these holidays and what they truly represent.   

Nevertheless, even though I DO know what this holiday signifies, I still like the traditions I have started and enjoy them every year.  

My kids, husband and I dye and decorate roughly 5 dozen eggs every year.  I look forward to the night before when we gather around the table for hour’s beautify-ing our eggs.  The next morning I get up early to make sure the Easter bunny has come and hid all the eggs and lay out a few presents that the he has left.  Watching the surprise on my boy’s faces when they see that the Easter Bunny has come, is priceless and one of the many reasons I live for! 

I also host a family dinner (they are very prominent in this house) and do crafts with the kids. Unlike St. Patrick’s Day where I prepare most of the meal, Easter is more of a potluck style where our friends and family bring their popular side dishes and desserts.  It is an all day event where we start of by eating appetizers, then dinner a few hours later and finish with dessert later in the evening.

On the Menu: 

Appetizers:

Deviled Eggs (my mom’s recipe)

Spinach Artichoke Dip 

Dinner:

Ham with Maple Glaze

Mashed Potatoes and Ham Gravy

Sweet Potato Soufflé (my mother-in-laws recipe)

Macaroni –n-Cheese (my mom’s recipe)

Country Green Beans

Dessert:

Apple Crisp 

 

Spinach Artichoke Dip

There are so many different dip recipes out there that use spinach and artichokes.  I have used this recipe for years now and I have always had good luck with people liking it. 

·         2 tablespoons butter

·         1 10oz package frozen chopped spinach

·         1 can (14oz) artichoke hearts, drained and chopped

·         1 package (8oz) cream cheese

·         1 16oz container sour cream

·         ½ cup grated parmesan cheese

·         Garlic salt to taste

Over medium heat melt butter in large saucepan, add spinach and artichoke hearts.  Cook until spinach is thoroughly thawed and artichokes are tender, roughly 10 minutes.  Mix in cream cheese and sour cream, once incorporated, add the parmesan cheese and garlic salt.  I serve with pita chips, tortilla chips and carrot sticks. Garlic toast is also a fantastic way to serve this dip and almost makes it a meal in itself!    

Ham with Maple Glaze

·         I cup maple syrup

·         ¼ cup brown sugar

·         2 tablespoons honey

·         2 tablespoons butter

·         1 can pineapple rings

·         Several whole cloves 

I prepare the ham by placing the pineapple rings all around the ham, securing them in place with toothpicks.  I also press several cloves into the top. I always prepare my ham in our roaster, I heat it through at about 300 degrees Fahrenheit and it usually only takes a couple of hours (it would probably work the same in your oven, but I would adjust the temp to 350 degrees.) To make the glaze, combine the butter, syrup, brown sugar and honey in a saucepan over medium heat.  Once the sugar is dissolved pour half of it over the ham.  Baste the ham frequently during cooking with the remaining glaze.  

Mashed Potatoes and Ham Gravy

·         Potatoes (I peel 2 potatoes per person that I am serving)

·         Flour

·         Heavy Cream

·         Water

The secret to my mashed potatoes is reserving some of the liquid I cooked them in and using that in to mash them.    I also add some heavy cream which makes them ultra creamy.  Add salt and pepper to taste. 

To prepare the gravy I make a roux with the ham drippings and flour.  I then add cold water, and slowly bring to a boil until gravy thickens.

Country Green Beans

·         1 pound fresh green beans

·         ¼ cup chopped onion

·         ¼ cup chopped cooked ham

·         ¼ cup butter

·         ¼ cup water

·         1 clove of garlic

·         Salt and pepper to taste

Combine all ingredients in a saucepan; simmer over low-medium heat for about 20 minutes are until desired tenderness.

Apple Crisp

Preheat oven to 350 degree Fahrenheit

·         3 ½ pounds apples, peeled, cored and sliced

·         ½ cup brown sugar

·         1 cup flour

·         3 packets instant maple and brown sugar flavored oatmeal

·         ½ cup chopped walnuts (optional)

·         ¼ cup maple syrup ( I used artificially maple flavored syrup to save on cost)

·         Pinch of salt

Prepare a 9x13 inch baking dish by spraying with a non-stick cooking spray.  Place all the apples on the bottom.  In a bowl, cream together the butter and brown sugar.  Stir in flour, instant oatmeal and salt.  Fold in walnuts.  Sprinkle the oatmeal mixture over the apples and then drizzle the maple syrup over the top.  Bake for 50-70 minutes or until apples are tender and the topping is golden brown. 

 

 

What are your favorite Easter traditions?

Hamburger and Cabbage Pockets Recipe

This is a recipe that I have made for years and years and even though I don’t make it often, it is one of those meals that my family really enjoys when I do make it.  

Preheat oven to 375 degrees Fahrenheit

Hamburger and Cabbage Pockets

You will need:

·         1 can refrigerated buttermilk biscuits ( I always use the store brand to save money)

·         1 pound of ground beef or turkey

·         1 package french onion soup mix (again store brand works perfect)

·         1 cup of cabbage

 

Directions:

Brown hamburger or turkey, drain off excess fat and stir in onion soup mix and cabbage.  Cook until cabbage starts to wilt. Remove from heat and let it rest. Next, roll out each of the buttermilk biscuits to twice their original size (they should be much thinner too.)  Spoon the hamburger mixture onto half of the rolled out biscuit and fold the other half over.  Crimp the ends together with a fork.  Place on a greased cookie sheet and bake until golden brown on top (approximately 10 minutes.)

Enjoy!

 

 

Hosting For the Holidays: St. Patrick’s Day

This is my first blog in a series where I will give hints and recipes for holiday dinners, ideas on hosting and how to create a memorable holiday!

St. Patrick’s Day

This holiday is by far one of the more calm holidays of the year.  It doesn’t come with the stress of decorating or buying gifts, or even expecting a ton of people for dinner.  This is a great holiday to have fun, invite a few friends and family over and just enjoy the day/night.  I always prepare a traditional Irish dinner of corned beef, cabbage and red potatoes.  I generally add some sort of green colored dessert and drinks for fun.

On the menu:

Corned Beef with cabbage (cut into wedges), red potatoes, carrots (I used the ready to eat “baby” carrots) and onion (sliced; optional).

Watergate Salad

Green Beer

7-Up and Lime Sherbet Floats 

Corned Beef and Cabbage

In the past to prepare this meal I have used a Dutch oven.  I place the corned beef and spice packet that comes with it in the Dutch oven, cover it with water and bring to a boil.  Once at a boil I reduce the temperature to a simmer, cover and let simmer for about an hour per pound of meat (3 pounds; 3 hours).  Then I add the potatoes and carrots and onion.  Once they are almost tender I add the cabbage and cook for an additional 15 minutes. Remove the meat, let it sit for 10 minutes and then carve it against the grain.  Throw all of the vegetables in a bowl and serve.

 

Watergate Salad (also known as Pistachio Delight Salad)

·         16oz container of Cool Whip (store brand works just as good)

·         2 packages pistachio pudding mix (again, store brands works great)

·         ½ cup chopped walnuts

·         1 can crushed pineapple, un-drained

·         1 cup mini marshmallows

Mix all ingredients together and refrigerate until ready to serve.  (Serve very cold)

Green Beer

For this particular holiday you could pick an Irish beer, but really any beer will do and make sure it is a pale ale or lager.  Whether you are making a pitcher of it or individual glasses make sure there is no head on the beer because the color gets stuck in the foam.  Drop in several drops of green food coloring until you reach the emerald green color that you are looking for. (If you use blue to mix with the yellowish tint of the beer you will not get the desired color)  Please remember to drink responsibly! 

(Make a drink like this for kids, or those who don’t drink, and use cream soda instead of beer!) 

7-Up Floats (Irish Style)

The only thing that makes this “Irish Style” is the green color!  You can make this beverage for any holiday and just change out the flavor/color of sherbet you use. 
Put a scoop of lime flavored sherbet in a glass and top with 7-Up.  This drink can be spiked by adding a shot of vodka or rum.  Again, please be responsible if you are drinking. 

If your children are like mine they may be a tad bit picky at the dinner table.  Neither of my boys like corned beef and cabbage and so for them I have created a shamrock quesadilla.  I make a quesadilla using two tortillas and I cut out three small heart shapes and a stem, when you put it together it looks like a shamrock.  (Use spinach tortillas and you get the green color too!) 

What are your St. Patrick’s Day traditions?

 

 

Chicken Pot Pie Recipe

The weather is starting to warm up this month but there are still those chilly days. This recipe is great on a cooler day because using your oven helps keep your house warm and the smell brings a comforting sense to your home. This recipe will feed 5-6 (hungry) adults and works perfect for our family of four because we have leftovers for lunch the next day.

Note: This recipe is for one pot pie; I always double the recipe and make two, thus, the pictures below depict a double batch.

Chicken Pot Pie

(Preheat oven to 425° F)

Crusts

·         1 box refrigerated pie crusts, softened as directed on box. (To save money use the store brand)

Filling

·         1/3 cup butter or margarine

·         1/3 cup chopped onion

·         1/3 cup all-purpose flour

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 ¾ cups chicken broth (32-oz carton or can)

·         ½ cup milk

·         2 ½ cups shredded cooked chicken or turkey

·         2 cups of mixed vegetables (canned or frozen work; if frozen thaw first)

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

 

In a saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

 

 

Stir in chicken and mixed vegetables and remove from heat. Pour chicken mixture into crust-lined pan and top with second crust; seal edge and flute. Be sure to cut slits in several places in top crust to allow steam to escape.

 

 

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

 

 

Enjoy!

Fondue Recipes

In honor of Valentine's Day my recipe for this month is great for a dinner for two! My husband and I generally like to treat both of our boys to a "Valentine's Dinner" as well and this recipe is easy to double in order to feed all of your valentines.

    Cheese Fondue: 

·         6 ounces sharp cheddar cheese

·         2 ounces Swiss cheese

·         4 ounces of your choice of beer (I recommend Heineken brand)

·         2 teaspoons chopped garlic

·         2 teaspoons Worcestershire sauce

·         2 tablespoons flour

·         2 teaspoons dry mustard powder

Directions:

If you are using a fondue pot, then turn it onto medium heat, otherwise, use a double boiler to heat this mixture in. Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well. Shred or cube all cheese, and toss with flour, coating cheese well. The flour will help thicken the sauce. When the beer mixture is warm add one third of the cheese into the mixture, and whisk very well. Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.

I serve this with cubed bread (make sure it is a dense bread so it doesn’t fall apart in the cheese), pears, apples, and blanched cauliflower and broccoli.  Cut up bagels work well instead of cubed bread.   

     Coq Au Vin Broth:

·         3 3/4 C warm water

·         1 1/2 C red wine (I use Malbec)

·         3/4 C thinly sliced mushrooms

·         1/4 c chopped scallions

·         2 cloves chopped garlic

·         1 rib finely chopped celery

·         1 med carrot chopped

·         3 T onion finely chopped

·         2 T sea salt

·         1 T pepper

Directions:

Whisk ingredients in a bowl until combined pour into a fondue pot and bring to a rapid boil and continue to boil over medium high heat.

I serve this with cubed meat such as pork, chicken and steak.  Shrimp, salmon and tuna also make great meats for dipping in the broth.  You can also dip vegetables such as broccoli, cauliflower, carrots, asparagus, brussel sprouts and potatoes in the broth.  Be sure to cook your meats thoroughly.  Estimated cooking times are as follows:

Chicken and Pork:5 minutes
Beef:3-4 minutes or until done as you prefer
Shrimp:1-2 minutes
Salmon and Tuna:2-3 minutes
Vegetables- Range from 3-7 minutes depending on your desired softness

    Chocolate Fondue:

      ·         8 oz. milk chocolate chips (I use ½ milk chocolate and ½ semi sweet chocolate)

      ·         2 T. heavy cream

      ·         2 T. creamy peanut butter (you can omit the peanut butter) 

Directions:

Combine all ingredients in fondue pot or double broiler.  Continually stir until mixture is melted and incorporated.  Maintain on low heat to maintain consistency. 

There are many options of items to dip in the chocolate.  Some of my favorites are strawberries, cheese cake cubes, pears, marshmallows, rice crispy treat cubes, brownie bites, cookies and pretzels. 

Enjoy!