Delicious Beet And Ginger Juice

Delicious Beet And Ginger Juice. Hey everyone. It’s holiday time! And I am so ready to celebrate the reason for the season with my family and friends. Today I wanted to share this juice recipe that will be the perfect go-to for those busy mornings. And with last minutes gifts to buy, holiday parties to attend and family coming into town it couldn’t come at a better time. Juicing is a great way to pack in your fruits and vegetables. And beets add not only color and flavor but are high in antioxidants and a great anti-inflammatory. I combined it with sweet apples, carrots, and ginger. Chock full of goodness! I hope that you enjoy this easy to make refreshingly earthy and sweet juice.

Enjoy!

Xo- Ayesha

Beet And Ginger Juice

Beet And Ginger Juice

One large beet, cleaned and trimmed.
Two medium-sized apples, cored. (I like to leave the skin on.)
Two medium carrots, peeled.
1/2 lemon
1-inch ginger, peeled.

 

Follow instructions for your juicer and juice beets, apple, carrot, ginger, and lemon. You can serve immediately.

Kid-Friendly Apple Cider Barbeque Sauce

Kid-Friendly Apple Cider Barbeque Sauce. Warning! Your kids will go crazy over this sauce. (and so will you!) It’s thick and tangy with just the right amount of sweetness. The perfect accompaniment for my “flax seed chicken tenders.” You can get the full recipe for my chicken tenders in my cookbook “The Seasoned Life” available at book retailers nationwide. You can use this as a dip or top your favorite burger or grilled sandwich with this condiment. Super excited to share some of my favorite apple recipes with you this fall. Let me know what you think in the comments below. Happy Fall!

Enjoy,

Xo- Ayesha

 

Apple Cider Barbeque Sauce

 

Apple Cider Barbeque Sauce

1/2 cup apple puree
Two tablespoons apple cider vinegar
1 cup organic ketchup
1-1/2 tablespoons Worcestershire
1 tablespoon molasses
Two tablespoons dark brown sugar
Two tablespoons cane sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1/4 tsp salt and pepper

Combine all ingredients in a saucepan. Cook the sauce over high heat continually stirring and bring to a boil. Finally, reduce the heat and cook on low for 20-25 minutes or until thickened. Allow to cool and . You can store this condiment in an airtight jar or container for up to two weeks.

 

Harvest Sangria

Harvest Sangria. Fri-YAY!! I’m going to take it back and reshare this recipe with you. This one is definitely for the adults! My very own harvest sangria specialty. It’s filled to the brim with warm fall flavors! So put on a comfy sweater, prop up your feet and enjoy this delicious yet easy to make fall drink!

Enjoy.

Xo- Ayesha

Disclosure: You May Not Taste The Alcohol, Please Drink Responsibly.

Happy Friday!

Harvest Sangria:

(Serves Four)

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Harvest Sangria Recipe (Serves Four):

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Grilled Chicken Salad For A Crowd With Vinaigrette

Grilled Chicken Salad For A Crowd With Vinaigrette

Sometimes I just need a break from all the carbs! This salad makes for a delicious weeknight salad recipe that has the perfect balance of salty and sweet! Filled with chicken, crisp apple, pears, goat cheese, tomatoes, onions, and topped with a Vinaigrette! Such a flavorful salad! I used fresh romaine lettuce in this dish, but you can use any mix of greens you have on hand. Quickly brown some marinated chicken and assemble your salad. Dinner will be at the table in no time.

Enjoy!

Xo- Ayesha

Grilled Chicken Salad For A Crowd With Vinaigrette

Four boneless skinless chicken breasts
4 cups romaine lettuce, thoroughly washed
4 ounces goat cheese, crumbled.
1 cup whole baby tomatoes
1/2 cup red onion, diced.
1/2 cup dried cranberries
One green apple, peeled, cored and thinly sliced.
One pear, peeled and thinly sliced.

Assemble the salad by adding lettuce to a large serving bowl and topping with sliced apple, pears, onions, cheese, tomato, and cranberries.

Add sliced chicken to the salad and serve with honey mustard vinaigrette.

Grilled Chicken

Four boneless, skinless chicken breasts
1/4 tablespoons balsamic vinegar
Two tablespoon lemon juice
Two tablespoons olive oil
One tablespoon dijon mustard
Two tablespoons dark brown sugar
Two tablespoon soy sauce
Two cloves garlic cloves, minced.
One sprig fresh thyme (1/4 teaspoon)
One sprig fresh rosemary
Salt and pepper, to taste.

Add chicken breasts to a large ziplock bag.

In a small bowl add all ingredients and mix well. Pour mixture over chicken and seal bag. Allow chicken to marinate for at least 1 hour or overnight. Making sure to turn the bag occasionally.

Remove chicken from marinade. Do not use any of leftover marinade.

Preheat a grill pan or skillet over medium-high heat. Add chicken and cook about 5-6 minutes on each side and juices run clear. Remove from pan and allow to cool.

Slice at an angle and serve cooled chicken over your salad.

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon minced garlic
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste.

Just place all of your ingredients into a mason jar with a lid and shake well.

Pour over salad and enjoy!

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

I mean who doesn’t love a good fried chicken sandwich?! Well, this slider has all the flavors of a classic fried chicken sandwich with a few upgrades. I’m amping it up with some crispy prosciutto and breaded panko chicken. Topped with a bright and tangy apple slaw that packs a little sweet and heat. All nestled inside a buttery Hawaiian roll. This will please your guests and possibly distract everyone from the big game. Get your kiddos in on the action by helping you chop up the apples and cabbage! Your family will be sure to make these again and again! Let me know what you think in the comments below.

Enjoy

Xo- Ayesha

Fried chicken slider with crispy prosciutto and apple slaw

Two boneless-skinless chicken breasts
1 cup buttermilk
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Hot sauce, 2-3 dashes
1 cup all-purpose flour
1/2 cup panko breadcrumbs
Oil for frying (I used canola)
Slider Buns (I used King’s Hawaiian buns)
Sliced tomato for serving.
Romaine lettuce for serving.
Mayonnaise for serving. (I mixed mine with a little sriracha for some kick)

I pre-soak the chicken in buttermilk the night before for this recipe. But you can have the chicken marinate for at least 1 hour before coating and frying.

In a large covered bowl add chicken, buttermilk, cayenne, half garlic powder, hot sauce and refrigerate.

Heat large skillet or cast iron with about 2 inches of oil. Remove the chicken from the buttermilk and set aside. In a bowl combine the flour, panko, garlic, paprika, salt, and pepper. Coat chicken in flour mixture and shake off excess.

Fry the chicken a little at a time for 3-4 minutes per side. You want that golden brown color and juices running clear. Transfer to a lined plate to drain off oil.

Cut your rolls in half and toast them. Top with fried chicken, prosciutto, slaw, and desired toppings. Serve and enjoy!

Crispy prosciutto:

Four slices prosciutto, thinly sliced.

Preheat oven to 350 degrees.

On a lined baking sheet place prosciutto.

Bake for about 10-13 minutes, or until crisp.

Remove from oven and allow to cool. Set aside.

(You can also crisp them up in a skillet over medium-high heat. But observe as the prosciutto will crisp very fast!)

Apple Slaw:

1 cup finely shredded red cabbage
2 granny smith apples, peeled and cored.
1 jalapeno, deseeded and finely chopped. (Like to leave some of the seeds in for heat)
1 tablespoon lime juice
1⁄4 cup apple cider vinegar
1 tablespoon honey
Pinch of salt

Slice and cut apples into matchsticks and add to a large bowl. Mix in jalapeño and cabbage.

In a small bowl prepare the vinaigrette. Mix honey, vinegar, honey, lime juice, and salt. Wisk together.

Pour vinaigrette over slaw and stir well. Cover and chill until ready to serve.

(Stir well before serving over sliders.)

Enjoy everyone!