Calming Lavender Play Dough

Lavender play dough

  • Difficulty: easy
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Ingredients

  • 1cup of flour
  • 1 cup of water
  • 2 t of cream of tartar
  • 1/3 cup of salt
  • 1 T of olive oil
  • 1 T of purple food coloring
  • Roughly about 25 drops of essential lavender oil
  • about 2 T of fresh lavender

Directions

Combine flour, water, cream of tartar, salt, oil in a pot over medium heat. This combination will have the consistency of pancake batter. Keep mixing while it heats up, then after about 5 min or so the mixture will turn into a ball of play dough consistency. Remove the dough ball from the pan onto some wax paper. After the dough ball cools add the food coloring, oil and fresh lavender and you keep folding and kneading until the play dough ball comes together.

 

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Curry Mashed Potatoes

Curry Mashed Potatoes

  • Difficulty: easy
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Ingredients

  • 3 Large Russet Potatoes (peeled and cut into large chunks)
  • 1/4 C of butter
  • 1/2 C of half & half or cream
  • 1/2 C of plain greek yogurt
  • 1 to 1 1/2 T of Curry
  • Salt & Pepper
  • Chopped green onions for garnish

Directions

Place cut potatoes into a pot of water that just barely covers all the potatoes up. Boil potatoes over a medium heat for about 15-20 min. Drain and pop the potatoes either in your pot or a stand mixer. Let Potatoes sit for about a min, and start mashing with a masher or turn mixer on low-speed. Add butter, cream, yogurt, salt, pepper, and curry. Taste and feel free to add a little extra of this or that depending on your taste preference.

 

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Earl Grey Panna Cotta Tarts

Earl Grey Panna Cotta Tart

  • Difficulty: easy
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Ingredients

  • 1 Cup of half and half
  • 3 bags of earl grey tea
  • 1/2 Cup of sugar
  • 1 Tablespoon of unflavored gelatin
  • mini graham cracker crust
  • Fresh lavender for garnish.

Directions

In a sauce pan over medium heat, get the half & half simmering with the tea bags steeping. After about 10 min, whisk the sugar in. Next turn burner off, and let sit for about 5 min. Whisk in gelatin, and pour into mini graham tart shells (this recipe makes about 6 mini tarts). Refrigerate for at least an hour and a half until set (overnight preferably) and then garnish with fresh Lavender.

 

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Prosciutto & Melon Pizza

Prosciutto & Melon Pizza

  • Difficulty: easy
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Ingredients

  • Wheat Pizza Dough
  • Prosciutto wrapped mozzarella
  • Fresh Cantaloupe
  • Pizza Sauce
  • Balsamic glaze
  • Fresh Parsley

Directions

I start this recipe off by coating a cast iron skillet with some good olive oil and a dusting of corn meal. Then I roll out my wheat dough on a floured surface, place in skillet and pop in the preheated oven at 425 degrees for about 20 min or so. Then I bring the skillet out, let cool and top with sauce, prosciutto wrapped mozzarella, fresh cantaloupe, then drizzle with balsamic glaze and fresh chopped parsley.

 

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Creamy Chicken Piccata with Artichoke

Creamy Chicken Piccata with Artichoke

  • Difficulty: easy
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Ingredients

  • 4 Whole Boneless/Skinless Chicken Breast
  • 1 Cup Milk
  • Wheat Flour
  • Salt & Peper to taste
  • 4 T of Olive Oil
  • 1 Cup Chicken broth
  • 1 1/2 Lemons
  • 1/4 C of Dry White Wine
  • Capers
  • 3/4 C Half & Half
  • Artichoke Hearts
  • Fresh Parsley

Directions

Pound your Chicken breasts (either in a plastic bag or with some parchment paper on top) with a rolling-pin or poultry hammer. Then get your olive oil heated up on the stove (Medium high heat) in a pan or my ideal preference is a cast iron skillet (to each their own). While that is heating up, we will bread our chicken. I use wheat flour in this recipe, and the only thing different I do with wheat flour is to make sure that I season my flour with some sea salt and pepper for flavor. Then I dip the chicken breast in the milk bowl, then transfer and coat in the seasoned wheat flour. I repeat that one more time– Milk bowl and then coat for a second time in the season wheat flour. Next we place the breaded chicken into the heated oil in the skillet and cook for about 3 min on each side or until thoroughly cooked. Remove chicken and set aside on a plate lined with paper towel to absorb any additional oil.

turn stove down to medium low heat and add the broth, juice from 1 and 1/2 lemons, white wine, Β half and half, and those beautiful capers. Gently stir then allow the sauce to bubble and cook for about 2 min. At this point taste your sauce and add any additional salt or pepper if needed.

Now we add the chicken back in the pan with the sauce, and add the he artichoke hearts and let it all cook for about another min or so. Then I turn off the stove and let the whole dish sit and cool for about 5 min. Garnish with lemon slices and fresh parsley. Enjoy!

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