Tag Archive | Recipe

Product Review: AYO Organic Almond Milk Yogurt

ayo yogurt four varieties photo by gail worley
All Photos By Gail

Do you like yogurt? I sure do. As food trends adapt to changing diets, I’ve sampled and reviewed a variety of delicious non-dairy yogurts. While these yogurts are ideal for fans who are lactose intolerant, and also those who follow a vegan diet, the bottom line is that it has to taste great. With nut-derived milks becoming increasingly popular, it makes sense that an almond milk-based yogurt would hit the market. If you’re curious about non-dairy yogurt alternatives, let me introduce you to AYO, a delicious and healthy yogurt made with organic almond milk.

four flavors ad

AYO was created by the Billings family, who have been growing almonds on their farm, based in California’s sunny San Joaquin Valley, for four generations. The Billings‘ are forward-thinking farmers who are passionate about introducing better-for-you foods with clear traceability, vertical integration and sustainable practices. Their commitment to innovation, and a farm-to-spoon philosophy, created AYO yogurt. From their almond orchards where everything starts, to picking, then churning, blending with organic fruits or organic vanilla, and culturing the yogurt — the result is luscious, probiotic-rich yogurts that taste fantastic.

strawberry ayo yogurt photo by gail worley

Since I’ve been working from home, yogurt has been one of my go-to snacks, so I was thrilled to receive samples of all four flavors (Strawberry, Peach, Blueberry, and Vanilla) of AYO yogurt to enjoy. Each variety has only 150 or 160 calories per 5.3 ounce cup, so you can stay on your diet as well!

peach ayo yogurt photo by gail worley

When I opened my first cup, what I noticed right away about this yogurt is its very smooth, almost drinkable consistency. No stirring is needed because the fruit is thoroughly blended with the yogurt, to guarantee that the first spoonful tastes as sweet and tangy as the last.

peach yogurt with spoon photo by gail worley

Peaches are one of my favorite fruits, so I enjoyed this flavor every much. You can see little bits of peach on my spoon. Yummy.

ayo vanilla yogurt photo by gail worley

The Vanilla AYO is just sweet enough, but also has the distinctive tangy flavor that tells you that you are eating real yogurt.

ayo vanilla yogurt photo by gail worley

You can snack and work at the same time!

blueberry ayo yogurt photo by gail worley

When you peel back the lid of the Blueberry AYO Almond Milk Yogurt, guess what you smell? Blueberries.

ayo frozen pops

AYO would be perfect as an ingredient in variety of recipes for healthy shakes and desserts, but today I’m going share with you the most delicious Granola Yogurt Breakfast Popsicle recipe, which they call Gro-Yo Pops. The whole family will love these, as they are great for the summer months and make an easy, nutritious breakfast!

Gro-Yo Pops (Dairy-free, Plant-based, Farm to Freezer Popsicles)

1 ¼ cups AYO Strawberry Yogurt
½ cups chopped fresh berries (strawberries, blueberries, raspberries and/or blackberries)
4 teaspoons coconut oil or GHEE, divided
1 teaspoon almond extract
6 tablespoons coconut flakes, ground almonds and crumbled

Stir yogurt, berries, 2 teaspoons coconut oil and almond extract together in a medium bowl. Divide among six 3-ounce popsicle molds. Stir coconut flakes, and ground almonds and the remaining 2 teaspoons of coconut oil together in a small bowl. Top each popsicle with 1 tablespoon of the coconut almond mixture. Insert popsicle sticks and freeze overnight.

Visit This Link to learn more, to find a store near you that sells AYO, and to get money saving coupons to use towards your purchase!

Cooking With Gail Presents: Easy Quarantine Chili!

the best classic chili
Image Source

If you are a single person, and you’re like me, you plan most of your meals around what you find in Trader Joe’s freezer section, supplemented with a few weekly meals at restaurants, and lunch procured from the office cafeteria. So, I don’t have to tell you that grocery shopping and meal planning for our new Covid lifestyle is challenging, and, frankly, it sucks. I’ve bought as many groceries in the past five weeks as I have for each preceding week of this year combined. Just being serious.

There is only one thing I can really cook, and that is Chili. When I first moved to NYC I was dirt poor, so I taught myself how to make a huge vat of chili, so I could freeze some it and thus enjoy multiple home-cooked meals that would stretch my budget. Once I started making decent money, I abandoned cooking from scratch almost entirely. But . . . everything is different now, and cooking is a skill that has value, even if you are sheltering-in-place on your own — which I think of as  living on the prairie, but with indoor plumbing. A few weeks into isolation, I got a craving for chili, but it had been so long since I made any that I could not even recall my recipe. Dashing to the computer, I Googled “easy chili with beans,” and the first result that popped up was this recipe called The Best Classic Chili courtesy of Amanda Finks from her website The Wholesome Dish. This recipe is especially awesome because it can be made from ingredients that you probably already have in your pantry. Let me walk you through it.

Chili Ingredients Photo By Gail Worley
Above Image and All Other Photos By Gail

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 pound 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper – optional
  • 1 1/2 cups beef broth
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 (8 oz.) can tomato sauce

Instructions

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

Chili Ingredients Meat and Onion Photo By Gail Worley

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Chili Dry Ingredients Photo By Gail Worley

I like to combine all of the dry ingredients in one bowl, as seen above, so I can blend them together thoroughly before adding to the meat. Once the meat is brown, add the chili powder, cumin, sugar, garlic powder, salt, pepper, tomato paste, and optional cayenne.  Stir until well combined.

Chili Cooking Photo By Gail Worley

Tomatoes and Meat Photo By Gail Worley

Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Chili With Beans Photo By Gail Worley

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Chili Simmering Photo By Gail

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. I like to serve mine on top of fluffy white rice!

White Rice Photo By Gail Worley

In addition to the chili ingredients listed in this recipe, you may also want to have these things as toppings.

  • shredded cheddar cheese
  • sour cream
  • sliced green onions or chopped white onions
  • saltine crackers or oyster crackers
  • diced avocado

You can also make cornbread or garlic bread to serve with this delicious meal! As you can, see the chili takes almost no time to prepare and the result is truly the best chili you have ever tasted. Just check out the hundreds of five star reviews on the site!

Leftover Chili Photo By Gail Worley

This recipe makes six generous servings, so you have enough to share with a friend or neighbor who might really be in need of a wholesome and super delicious home-cooked  meal right about now. At any rate, you are going have leftovers for days!

Chili in a Bowl Photo By Gail Worley

Enjoy!

Product Review: Good Karma Non-Dairy Yogurt

Good Karma Non-Dairy Yogurt
All Photos By Gail

More and more it seems, food allergies or intolerances to commonly used ingredients such as nuts, wheat, soy and dairy no longer have to keep you from indulging in your favorite foods. For example, Yogurt lovers who have been missing out on this creamy treat due to a lactose intolerance can now enjoy healthy and great tasting Good Karma dairy-free yogurt, which I recently had the chance to taste test at home, after first meeting product representatives last summer at a food show.

Good Karma Label View

Vegan-friendly and free of major allergens, Good Karma is versatile, creamy, fresh and delicious.  This dairy free yogurt is made with flax milk (derived from cold-pressed flaxseed oil) which is a rich source of Omega-3 healthy fats. Each serving of Good Karma contains 5-6 grams of plant-based protein, plus 7 live and active cultures to aid digestion. Even better: each 6 ounce serving has only 90 calories!

Good Karma Blueberry CupGood Karma Blueberry

As you can see by the photo above of the Blueberry variety spooned into a serving dish, Good Karma is very creamy in texture and not at all gelatinous, as is Greek-style yogurt. The fruit is already blended in, rather than being at the bottom of the cup, so you get a very consistent fruit flavor in every bite.

Good Karma Raspberry
Good Karma Raspberry

Using plant-based milks, the company’s goal is always to create a delicious yogurt that gets as close as possible to a traditional dairy yogurt, while also being free of all major allergens, with added protein and a tangy, fruity taste that makes you smile!

Good Karma Strawberry Cup

Besides these three luscious fruit flavors, Good Karma dairy free yogurt also comes in comes in Plain and Vanilla varieties.

Parfait Recipe

I tasted the Vanilla Good Karma at the aforementioned food show, where I was served a tasty fun yogurt  parfait recipe that knocked my socks off! Find out more about Good Karma dairy-free products (made with Flax Milk, which, as you can see below, they also offer), plus get recipes like the one you see above, and download money-saving coupons good towards your first purchase of Good Karma, at this link!

Good Karma Flax Milk
Good Karma Non-Dairy Yogurt and Flax Milk Products!

Wild Hibiscus New Year’s Eve Cocktail: The Hibiscus Royale!

Hibiscus Royale

CHEERS!

Save

Wild Hibiscus Christmas Cocktail: The Mistletoe Margarita!

Mistletoe Margarita

ENJOY!

Pink Thing of The Day: Pink Squirrel Cocktail

Pink Squirrel Recipe

Doesn’t this sound refreshing? Thanks to Steven Deeble for the image!

Cooking With Gail Presents: Chicken Stifado

Kaldi Sauce and Bag of Rice
All Photos By Gail

Hello and welcome to another exciting installment of Cooking with Gail: the series that is all about me making a delicious dish from whatever I already have on hand in my apartment! Today we are making something I call Chicken Stifado, mostly because it features the Stifado variety of Kaldi’s All-Natural Mediterranean Cooking Sauces, which I was turned on to at a recent Editor Showcase.

Kaldi Olive Oli

Shortly after meeting the nice folks at Kaldi, they sent me a care package of sauces, and a bottle of both their lovely Extra Virgin Olive Oil and also one of their Organic EVOO. Excellent.

Kaldi’s Stifado cooking sauce, made from a traditional Greek recipe, contains a delicious blend of Red Wine, Onions and Allspice, along with other natural ingredients, and while it is generally suggested that this sauce best compliments a Beef dish, we are using chicken because that is what I had in the freezer.

What’s really great about these Kaldi sauces is that you just add meat or vegetables, and it makes an authentic tasting dish that people will think you slaved over instead of just opening a jar — which is my kind of cooking! So, this is how we do easy Chicken Stifado ala Gail!

(Note: before you even start your chicken, put a pot of rice on to cook, because that takes about 45 minutes, and you want the dishes to be done at the same time. Time management!)

Raw Chicken

Whatever type of chicken you are using, make sure it is washed, thawed and ready to go in the oven. I cut up a chicken breast into a few pieces, sprinkled some salt on it and put it in a 425 degree oven in a pan with a little EVOO in the bottom to prevent sticking. I let the chicken spend about 10 minutes in the oven before I took it out and then poured the sauce on it. No particular reason, it just seemed like the thing to do.

Chicken with Sauce

This is what the chicken looks like with the sauce on it. That’s right: yummy. I’m sure I don’t need to tell you how to cook a piece of chicken, but for this dish I stuck to about 30 minutes (cooking time will depend on the thickness of your cut of meat) in a 425 degree oven, turning each piece at the halfway mark and basting it with more sauce. It smelled amazing!

Chicken with Green Olives

Garnish with sliced green olives, if you like, and throw it on the plate with some brown basmati rice, or the starchy side of your choice.

Chicken Dish on Tray

And don’t forget a glass of wine! I like a Cab-Shiraz myself.

I want to add that the way the allspice mingles with the tomatoes really gives the sauce, and whatever it cooks with, a fantastic, old world gourmet taste. I want to try it next with beef, because if it tastes this great on chicken, Beef Stifado would probably be mind blowing. Each jar holds 16 ounces of sauce, so that’s enough for a few meals at least!

Find out more about Kaldi Products, get recipes and shop their 50% Off Greek Sumer Sale at Kaldi Tastes Dot Com!

Bacon Thing of The Day: Fried Bacon-Wrapped Oreos

Bacon Wrapped Oreos
Image Source

The most exciting thing about being a fan of Bacon is that, just when you think every possible way to consume Bacon has been presented, someone does something new and mind blowing with the meat candy of foods, and the love affair is reborn! Like, who thinks of wrapping Oreo cookies in Bacon and frying them up in a pan? I want to meet the person who invited Fried Bacon-Wrapped Oreos, and shake his or her hand.

Here is the recipe, courtesy of Oh Bite It Dot Com:

Bacon and Oreos
Image Source

Here is What You Will Need:

Oreos

Bacon – thin sliced

Toothpicks

Oil for frying – Canola Oil is Recommended

THAT’S IT!

Directions:

Wrap one Oreo with one slice of Bacon, making sure to cover as much area as possible as you wrap the cookie.

Next, secure the bacon by gently inserting a toothpick through the end of the bacon into the white filling part of the cookie. Your Cookies should look like this:

Bacon Raw Oreos

Fry them up a few at a time, until they’re evenly golden on all sides.

Eat While Warm! Enjoy!

Pink Thing of The Day: Candy Cane Cooler Holiday Cocktail

Candycane Cooler

NoMa Social is bringing in the holiday season with a Candy Cane Cooler that just screams Christmas spirit! Not only does this concoction look wildly festive, but it decks the halls of your taste buds as well. Here’s how to make it:

Ingredients:
• 1 tbs crushed soft peppermint candy
• 1½ fl oz vodka
• Splash of white creme de menthe
• ¼ fl oz brandy
• ½ fl oz half-and-half
• Crushed ice
• Peppermint stick for garnish
• Mint sprig for garnish

Directions:

Combine the vodka and crushed peppermint. Stir to dissolve. Add the remaining ingredients, stir and garnish.

Bacon Thing of the Day: Bacon Peanut Butter Cannoli

Bacon Canoli
Image Courtesy of The Littlest Winslow

These miniature Bacon Cannoli actually contain a filling comprised of both Banana and Peanut Butter. So, shouldn’t it maybe be called the Elvis Cannoli? Find out how to make them at This Link!