Healthy Homemade Gazpacho To Cool You Off

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Here is what you’ll need!

EASY HEALTHY GAZPACHO
Servings: 4-5

INGREDIENTS
2 pounds tomatoes (preferably beefsteak or roma)
1 red pepper, chopped
½ onion, chopped
⅓ cucumber, peeled and chopped
1 slice of bread (preferably stale), chopped
2-3 garlic cloves, minced
⅓ cup oil
1 tablespoon sherry vinegar (or red wine vinegar)
1 cup cold water
1 pinch cumin (optional)
Salt & pepper to taste

PREPARATION
Combine all of the ingredients above in a blender and blitz until smooth.
Refrigerate to make the soup as chilly as you like
Enjoy!

Inspired by:
http://www.marthastewart.com/316145/traditional-gazpacho
http://www.slate.com/blogs/browbeat/2012/07/18/how_to_make_authentic_gazpacho_first_accept_that_it_s_not_a_tomato_smoothie_.html

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Make These Ice Cream Bites With The Tasty App

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Tasty App Launch!

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Summer Salmon Dinner For Two

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AVOCADO AND TOMATO SALAD
Servings: 2

INGREDIENTS
1 avocado, diced
1 cup cherry tomatoes, finely chopped
A quarter of a medium, red onion, thinly sliced
Juice of a half a lime
Salt, to taste
2 tablespoons parsley, chopped

PREPARATION
1. Combine all ingredients in a bowl and gently stir to combine.
2. Cover, and store in the refrigerator until ready to serve. Enjoy!

PINEAPPLE SWEET CHILI SALMON
Servings: 2

INGREDIENTS
1 whole pineapple
½ cup water
½ cup sugar
2 tablespoons chile flakes
2 teaspoon salt
2 cloves garlic garlic, minced
1 tablespoon cornstarch
2 tablespoons water
2 salmon fillets

PREPARATION
1. Preheat your oven to 375°F (190°C).
2. Cut pineapple in half lengthwise, cutting from root through the leaves.
3. Hollow out the pineapple by slicing around the perimeter, leaving a ½” border.
4. Slice the pineapple inside the cut border, and scoop out with a spoon.
5. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
6. Add 2 cups of pineapple and water to a blender and blend until smooth.
7. Pour pineapple purée into a saucepan set over medium heat.
8. Add sugar, chile flakes, salt, and garlic to the pan and bring to a simmer.
9. Stir frequently until sauce has become lighter in color and slightly thickened.
10. In a separate small bowl, combine cornstarch with water to make a slurry. Add the slurry to the sauce, cooking until sauce has thickened, about 4-7 minutes.
11. Remove the pan from the heat.
12. Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
13. Bake for 12-15 minutes, depending on your desired doneness.
14. Serve in the pineapple bowls over rice with extra pineapple sweet chile sauce on the side. Enjoy!

Inspired by:
https://www.theflavorbender.com/spicy-sweet-chilli-sauce/

TROPICAL RUM PUNCH
Servings: 2

INGREDIENTS
1 cup pineapple, chopped
½ cup frozen strawberries
1 tablespoon lime juice
1 tablespoon sugar
½ cup coconut rum
2 cups ice

PREPARATION
1. Using a blender, blend all ingredients until smooth.
2. Serve immediately. Enjoy!

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Emoji Fries

Woah! These are so much cooler than smily fries! I wish I had these as a kid! Now you can express ANY emotion in FRY FORM! Which of your favorite emojis would you fry up?

Here is what you’ll need!

EMOJI FRIES
Servings: 4

INGREDIENTS
3 russet potatoes, peeled and cooked
3 tablespoons cornstarch
¼ cup flour
3 tablespoons bread crumbs
Salt, to taste
Pepper, to taste
1 egg

PREPARATION
Smash the cooked potatoes with a fork or masher until the potatoes are light and fluffy.
Add in all the rest of the ingredients and mix until a slightly crumbly dough forms.
Transfer the dough to a floured surface and roll out to about ½ inch thick.
With a mason jar lid or cookie cutter, cut out circles from the dough. Shape them into any emoji or design you’d like with tools like spoons, straws, toothpicks, forks, and your fingers.
Place the shaped emoji dough onto a parchment paper-lined sheet tray and chill in the refrigerator for 30 minutes.
Fry the emojis at 350°F (180°C) oil for 1-2 minutes, or until golden brown.
Sprinkle with salt, and enjoy!

Inspired by:
https://spoonuniversity.com/recipe/these-homemade-smiley-fries-will-hit-you-right-in-the-childhood

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Cajun Blackened Salmon

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Cajun Blackened Salmon with Avocado and Mango Salsa
Servings: 4

INGREDIENTS
Cajun Spice Rub
2 tablespoons paprika
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon pepper

4 salmon fillets
1 tablespoon olive oil

Avocado and Mango Salsa
2 avocados, diced
1 mango, diced
1 red onion, finely diced
1 red chilli, finely diced
25 grams, parsley
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons lime juice

PREPARATION
1. In a small bowl, combine all the Cajun spice rub ingredients and stir.
2. Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon filets.
3. Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
4. Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
5. Once the salmon is cooked set aside.
6. To a large bowl, add all of the salsa ingredients and stir well.
7. Serve the salmon with an extra sprinkling of parsley alongside the salsa, and enjoy!

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4 Cool Gifts For Wine Lovers

Love wine? Check out these super cool gadgets that’ll make drinking wine even more enjoyable!

Here are the links to buy all the products featured in the video:

PortoVino Wine Purse: http://bit.ly/2uI3xuq
Vinara Wine Air Pump Opener: http://amzn.to/2vt3Kii
Wine Away stain remover: http://bit.ly/2uQW38X
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3 Ways To Use Ground Turkey

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Breakfast Sausages
Servings: 8

INGREDIENTS
1 pound lean ground turkey
¼ teaspoon pepper
½ teaspoon dried thyme
1 teaspoon ground sage
¼ teaspoon garlic powder
½ teaspoon salt
Oil

PREPARATION
1. Add the turkey, pepper, thyme, sage, garlic powder, and salt to a large bowl and mix to combine.
2. Form the turkey meat into eight equal patties.
3. Heat a skillet on medium heat and coat with a bit of oil. Cook patties for 5-10 minutes on each side, or until the inside is no longer pink.
4. E4. njoy!

Inspired By:
http://allrecipes.com/recipe/239852/homemade-turkey-breakfast-sausage/

Turkey Tacos
Servings: 8

INGREDIENTS
Oil
1 pound lean ground turkey
1, 1 ounce packet taco seasoning
Salt, to taste
Pepper, to taste
1 28 ounce can diced tomatoes, drained

PREPARATION
1. Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
2. Add the ground turkey and break apart with a spatula.
3. Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
4. Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
5. Assemble tacos with your favorite toppings, and enjoy!

Inspired By:
https://www.bettycrocker.com/recipes/ground-turkey-tacos/ecf2034c-781b-422a-b0b3-561f87f09b26

Turkey Meatballs
Servings: 15

INGREDIENTS
1 pound lean ground turkey
½ cup of Italian seasoned breadcrumbs
1 egg, beaten
½ teaspoon salt
½ teaspoon pepper
1½ tablespoons olive oil

PREPARATION
1. Preheat oven to 400ºF (200ºC).
2. Add the turkey, breadcrumbs, egg, salt, pepper, and olive oil to a bowl and mix to combine.
3. Form the meat into 15 meatballs approximately 2-inches across.
4. Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven, or until cooked through.
5. Enjoy!

Inspired By:
http://wishfulchef.com/baked-turkey-meatballs/

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Sticky Pineapple Chicken

Here’s what you’ll need!

Sticky Pineapple Chicken
Serves: 2

INGREDIENTS
1 large pineapple
1 tablespoon cooking oil
6 boneless chicken thighs, cut into bite-size squares
Salt, to taste
Pepper, to taste
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
100 milliliters chicken stock

Rice, to serve
Sesame seeds, to garnish

PREPARATION
1. Using a sharp knife carefully cut the pineapple in half lengthways.
2. Using the tip of a knife cut around the edge of the pineapple being careful not to cut through the skin.
3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon.
4. Discard the core and set the flesh aside.
5. In a large pan, heat the oil over a medium heat.
6. Add the chicken and season with the salt and pepper.
7. Fry for about 10 minutes, until browned and cooked through.
8. Take out the chicken and set aside.
9. Add the hoisin sauce, soy sauce, brown sugar, garlic paste and fry for a couple of minutes.
10. Stir in the chicken stock.
11. Bring to a boil and then simmer, stirring occasionally.
12. Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce.
13. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Enjoy!

Inspired by:
https://www.justataste.com/sticky-pineapple-chicken-recipe/

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Meatball Slider Bake

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Meatball Slider Bake
Servings: 12

INGREDIENTS

Meatballs
¾ pound ground beef
¾ pound Italian sausage
3 teaspoons minced garlic
⅓ cup parsley, chopped
⅓ cup Parmesan cheese, grated
1 teaspoon salt
½ teaspoon pepper
1¼ cup Italian bread crumbs
2 eggs
¾ cup milk
1 tablespoon oil
12 slider rolls
2 cups marinara sauce
2 cups mozzarella cheese, shredded
2 tablespoons olive oil
3 tablespoons Parmesan cheese, grated
1 tablespoon italian seasoning

PREPARATION
1. Preheat oven to 350˚F (180˚C).
2. In a large bowl add the ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk and mix until thoroughly combined.
3. Roll the mixture into 5 ounce meatballs.
4. Add 1 tablespoon of olive oil to a pan over medium heat and brown the meatballs on both sides for 15 minutes total.
5. Slice the rolls in half lengthwise.
6. Place the bottom half on a 9 x 13-inch baking dish.
7. Spoon a little marinara sauce on each bun. Top a meatball on each roll, add another spoonful of sauce, and top with mozzarella cheese.
8. Place the remaining half of the rolls on top and lightly brush them with oil.
9. Combine the parmesan cheese and the Italian seasoning in a small bowl and sprinkle it over the buns.
10. Bake for 15 minutes.
11. Enjoy!

Inspired by:
http://www.homemadeinterest.com/easy-meatball-sliders/

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