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Lavender Lemonade

By From http://www.pointsinmylife.com/ • Jul 20th, 2016 • Category: Blog Entries.Local

I started using doTERRA Essential Oils a few months ago. When I came across this recipe, using my lavender oil, I just had to try it. Talk about refreshing! The tartness of the fresh lemons, the soothing taste of lavender, and the sweetness from organi…


Strawberry Caprese Salad

By From http://www.pointsinmylife.com/ • Jul 19th, 2016 • Category: Blog Entries.Local

A new twist on caprese salad makes this one refreshing summer dish!Ingredients:- strawberries- mozzarella- 2 cups fresh basil- 3 Tbs olive oil- handful of raw almonds- 1 to 2 tsp. white balsamic vinegar Note I didn’t put how many of the strawberri…


Summer Chicken Salad

By From http://www.pointsinmylife.com/ • Jun 1st, 2016 • Category: Blog Entries.Local

This salad with fresh seasonal strawberries turn this meal into a summer sensation!Ingredients:- 1 1/2 Tbs olive oil, divided- 1 Tbs white balsamic vinegar- 2 tsp. honey- 1 tsp. fresh thyme- 1/4 tsp. fresh ground pepper, divided- 1/4 tsp. salt, divided…


SOUS-VIDE COOKING – It doesn’t get any easier than this!

By From http://www.pointsinmylife.com/ • May 29th, 2016 • Category: Blog Entries.Local
You may or may not have heard of sous-vide cooking. I know I hadn’t until I attended a cooking class and the chef was demonstrating this method with an immersion circulator. It definitely had me curious, but not so much that I wanted to run out and buy one. Looked complicated. It is a machine afterall, I knew I’d screw it up. It intimidated me. And the list went on. However, after seeing an immersion circulator demonstrated at another cooking class I thought, “I might actually be able to work that thing,” while my husband probably sat there thinking “I like the idea of my wife not overcooking my meat or fish any longer.” So guess what I got for Christmas? 🙂 Then my research began. What is it? How do I use it? And what all can it do? After five months of experimenting with my precision cooker, which has been renamed “my baby”, the question is “what can it NOT do?” 

Sous vide, french for “under vacuum”, is a cooking method that has been used for years. Food is placed in a vacuumed-sealed bag and submersed in a water bath that is temperature-controlled. Typically the food is cooked for longer periods at an accurately-regulated temperature much lower than normally used for cooking, ensuring the food is cooked evenly on the inside without overcooking the outside. This method of cooking can be done simply by using a kettle on the stove. However, with a regular food thermometer, it made the task of regulating the temperature very tedious and left you standing guard, ready to adjust the heat if the temperature started rising or lowering. With the invention of immersion circulators, the painstaking task of keeping the cooking temperature held steady is eliminated!

There are several different types and brands of these immersion circulators on the market. The one that I received as a gift was the Anova Culinary Precision Cooker. A printable temperature guide allows you to forgo the stress of standing over the stove trying to cook your meat or fish at that perfect degree of doneness only to realize you have overcooked it… again! NO MORE OVERCOOKED FOOD! Instead, perfectly cooked, succulent, melt-in-your-mouth bites of food that have completely lead you to believe you are a very high-qualified chef, even if it’s just in your own kitchen!

Once you start using the sous-vide method using an immersion circulator, it will be difficult to go back to standing over the stove calculating cooking times all the while knowing you still have several side-dishes to complete as well. Let the precision cooker handle the entree while you concentrate on your five-star side dishes. 

It has been so much fun trying new and different appetizers, entrees, and desserts with my precision cooker.  After seeing a video recently of a chef making one of my favorite desserts, creme brûlée, using the sous-vide method, I’m very eager to accept that next challenge to see if I can create that same delicate dessert. And since my husband recently bought me a kitchen torch, I’ve already gotten a head start! (note: do not have torch pointed toward a kitchen towel when lighting.) 

Whether you’re a professional cook or an amateur, once you see how easy it is to cook with an immersion circulator, you’ll want to keep trying new things for your family and friends to enjoy!

Below I have attached photos of just a few of our favorite dishes cooked the sous-vide method with my baby, the immersion circulator.
Sea Scallops – 123 degrees for 30 minutes
Swordfish – 130 degrees for 45 minutes
Poached Eggs – 145 degrees for 2 hours
3 lb. Turkey Breast – 145 degrees for 3 hours
Lamb Shoulder Chops – 132 degrees for 4 hours
2 1/2 lb. Pork Tenderloin – 144 degrees for 4 hours
4 lb. Brisket – 131 degrees for 48 hours

Dr. Pepper Crock-Pot Pork Tenderloin

By From http://www.pointsinmylife.com/ • May 3rd, 2016 • Category: Blog Entries.Local

A little sweet, a little spicy, and a lot of flavor make this a super pork supper! The Dr. Pepper adds flavor without creating a prominent Dr. Pepper taste. Great blend of seasonings and tender pork make this a meal worth repeating.Ingredients:- 2 lbs….


Swordfish and Scallops with Creamed Purple Cauliflower

By From http://www.pointsinmylife.com/ • Apr 25th, 2016 • Category: Blog Entries.Local

Restaurant-quality food, easily made at home! This succulent dish will have your friends and family thinking they’re dining at a five-star restaurant. The perfect dinner for that special someone, who will think you’re a top chef! 🙂 Pretty quick meal t…


Crock-Pot Rice Pudding with Fresh Peaches

By From http://www.pointsinmylife.com/ • Mar 28th, 2016 • Category: Blog Entries.Local

This creamy rice pudding gives a light nutty flavor by using basmati or jasmine rice. Very easy to make and quite a heavenly treat. Use fresh berries or fruit of any kind to top off your bowl of pudding!Ingredients:- 4 cups 1% milk- 1/2 cup uncooked ba…


Mahi Mahi with Pink Peppercorn Tropical Salsa

By From http://www.pointsinmylife.com/ • Mar 24th, 2016 • Category: Blog Entries.Local

Pink peppercorns lend a pretty color and lively note to this entrée. 

Ingredients:

– 1 1/2 cups chopped pineapple
– 1/4 cup diced red onion
– 1/2 cup chopped fresh cilantro
– 2 Tbs flaked sweetened coconut
– 2 Tbs lime juice
– 1/2 Tbs minced jalapeño peppers
– 1 tsp. pink peppercorn, crushed and divided
– 1/2 cup panko (Japanese breadcrumbs)
– 2 Tbs finely chopped macadamia nuts or pine nuts
– 1/4 tsp. salt
– 1/2 cup coconut milk
– 2 Tbs soy sauce
– 3, 6 oz. Mahi Mahi or other firm white fish fillets
– 2 Tbs olive oil

Combine first 6 ingredients and 1/2 teaspoon of the peppercorns in a medium bowl. Set aside. 

Combine panko, nuts, remaining 1/2 teaspoon peppercorns, and salt in a shallow dish. In another shallow dish, mix coconut milk and soy sauce. Heat a large skillet over medium-high heat with olive oil. Once the oil is hot, dip each of the fish fillets into the coconut milk mixture and then dredge one side in panko mixture. Add fish to skillet, crust side down, and cook for 2 to 3 minutes. Turn fish over and cook for about 3 more minutes or until fish easily flakes with a fork. Serve with pineapple salsa and enjoy! (You can also use remaining coconut milk/soy sauce mixture as a sauce for the fish.) If you would like a printer-friendly version of this recipe, Click Here!

*NOTE: If you’re not a fan of spice, leave out the jalapeños and red onion.


“Don’t be surprised when you don’t get any results
 from doing nothing.” – Anonymous

Cactus Pear Vinaigrette

By From http://www.pointsinmylife.com/ • Mar 22nd, 2016 • Category: Blog Entries.Local

A very light and refreshing dressing for salads, chicken, fruit and more!Ingredients:- 2 cactus pears, peeled- 1 banana- 2 tsp. apple cider vinegar- 2 tsp. lemon juice- 1 tsp. lime juice- 2 Tbs honey- pinch of salt (optional)Cut both ends off of the ca…


Crab Cakes

By From http://www.pointsinmylife.com/ • Mar 21st, 2016 • Category: Blog Entries.Local

Now this is what I’m talkin’ ’bout! The best crab cakes this side of the Mississippi! 🙂 Very meaty…. I mean crabby, held together with whole-wheat bread crumbs, and filled with fresh and savory ingredients that is very pleasing to the palate!Ingredi…


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