DANIELLE AT HOME

Recipes

Cherry and Dark Chocolate Frozen Yogurt

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I have been wanting to make frozen yogurt at home for years, but I don’t have an ice cream maker. It took a little work to figure out how to make it work, but I did it.

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This frozen yogurt is flavoured with dark chocolate and sweet cherries. I sweetened the yogurt with honey and vanilla extract.

I used a hand mixer to churn the frozen yogurt, but you could use a spoon or spatula.

This recipe was the perfect sweet treat, but a little but healthier then traditional ice cream.

Have you ever made frozen yogurt?

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Servings: 4

Ingredients:

  • 500 ml 2% Plain Greek Yogurt
  • 1/4 cup Honey (more or less to taste)
  • 1 Tablespoon Vanilla Extract
  • 1/4 cup Dark Chocolate, chopped
  • 1/4 cup Sweet Cherries, chopped

Directions:

Mix yogurt, honey and vanilla extract. Pour into a metal loaf or cake pan, freeze for 20-30 minutes.

Using a hand mixer or spoon churn the semi frozen ice cream, return the mixture to the freezer for 15 minutes. Repeat the process of freezing and churning until the mixture is the consistency of soft serve.

Mix in the chocolate and cherries and freeze for another hour until firm.

You may need to let the frozen yogurt sit on the counter for 10 minutes before scooping.

Steak Fajitas

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I love Mexican food tacos, enchiladas, nachos, margaritas, guacamole and of course fajitas. As much as I enjoy going out to my favourite Mexican restaurant I love to cook simple fresh Mexican meals at home.

Today I’m sharing my version of Steak fajitas. They are flavourful and delicious with a nice kick of heat. This recipe is quick enough for a weeknight meal, but impressive enough for casual dinner with friends or family.

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I use flank steak for this recipe since its economical and delicious, but you could use whatever steak is your favourite. If using flank steak you need to marinate for at least 12 hours to tenderize the meat. Also remember to cut your flank steak against the grain to ensure it isn’t tough.

I serve this on corn tortillas with peppers and onions. I also put out salsa, guacamole, cheese and sour cream for topping.

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Do you prefer chicken, steak or vegetarian fajitas?

Servings: 6

Ingredients:

  • 1 Flank Steak
  • 1/2 cup Olive Oil
  • 3 Tablespoons Worcestershire Sauce
  • Juice of 2 Limes
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Cumin
  • 1 Tablespoon Chili Powder
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Sugar
  • 1 Yellow Onion
  • 1 whole Red Bell Pepper
  • 1 whole Orange Bell Pepper
  • 1 whole Green Bell Pepper
  • 1 whole Yellow Bell Pepper
  • Oil, For Frying
  • Corn Tortillas

Optional:

  • Cheese
  • Salsa
  • Sour Cream
  • Cilantro Leaves

Directions:

Whisk together olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar. Pour half of the marinade over the beef and allow to marinade in the fridge for at least 12 hours or overnight. Refrigerate the rest of the marinate until you are ready to use it.

Slice peppers and onions, pour marinate over the vegetables and marinate in the fridge for a 1/2 hour to an hour. Prepare your toppings, and set aside.

Heat oil over medium high heat in a cast iron or fry pan. Cook the steak 5 minutes per side. Once cooked allow to rest while you cook the onions and peppers. Add the onions and peppers to the pan and cook for 5 minutes until charred and tender. Serve on warm tortillas and top as desired.

Adapted from The Pioneer Woman

 

Margarita Sangria

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It’s been so hot here this summer. I remember going on vacation to the Okanagan to get these kind of temps as a kid. I’ve been living on our deck with a cold drink in hand.

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This has become my new favourite summer cocktail. It’s light refreshing and not too sweet. It’s a hybrid of my two favourite adult beverages margaritas and sangria. And since it’s Friday I’ll be whipping up a pitcher.

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This sangria has orange, lime and strawberries. The fruit is soaked in tequila and rosé to infuse the drink with a sweet fruit flavour. I then serve the sangria over ice and top with soda for a hint of fizziness.

What’s you favourite Summer drink?

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Serves: 8-10

Ingredients:

  • 2 bottles of Rosé
  • 1 Cup Tequila (I prefer blanco, but use your favourite)
  • 3 Oranges
  • 3 Limes
  • 1 cup of Stawberries
  • Club Soda

Directions:

Slice strawberries, 1 orange and 1 lime. Place fruit into a pitcher. Add tequila, rosé and the juice of 2 oranges and 2 limes to the fruit. Stir and place in the fridge to infuse for at least 4 hours or overnight.

To serve fill and oversized wine glass with ice. Fill glass with sangria, and top with club soda. Enjoy alone or with chips and guac!

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Easy No Fail Pizza Dough

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I first discovered this pizza dough when planning to make heart shaped pizzas for Valentines Day. The heart shapes didn’t work out, but the dough did and this recipe became a staple. It’s the only pizza dough recipe I’ll use.

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Now you don’t have to use this dough exclusively for pizza. You can make calzones, pizza bread, garlic knots and even cheater focaccia with this dough. One day I’ll share the many ways I use it.

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Have you made pizza dough from scratch before?

Serves: 2 12 inch Rounds

Ingredients:

  • 2 and 1/4 teaspoons Dry Active Yeast (1 standard packet)
  • 1 and 1/3 cups Warm Water
  • 3 and 1/2 cups All Purpose Flour
  • 2 Tablespoons Olive Oil
  • 3/4 Teaspoon salt
  • 1 Tablespoon White Sugar

Directions:

Combine warm water, yeast and sugar together in the bowl of your stand mixed with the dough hook attached. Set aside for 5-10 minutes until the yeast becomes foamy. If your yeast doesn’t foam it is dead and you will need to get new yeast.

Add flour, olive oil and salt. Mix on low until just combined. Once the ingredients are combined kneed the dough on medium speed for 7 minutes. Once complete the dough will been smooth and elastic.

Place the dough in a bowl coated with olive oil and cover with a tea towel. Place dough in a warm spot and allow to rise for 1-2 hours until doubled in size.

Adapted from Sally’s Baking Addiction

Peach Mango Green Smoothie

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I have a really hard time getting up for work in the morning. My husband basically drags me out of bed with the promise of coffee and breakfast. I wish I was a morning person but I never have been.

 

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Since I always wake up later then I’d like week day breakfast have to be fast, and nothing is faster then a smoothie. This smoothie is full of vegetables, fruit and fibre which keeps you full until lunch. It’s also delicious and sweet.

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So are you a morning person?

Serves: 1-2

Ingredients:

  • 1 cup of spinach
  • 1 cup frozen peaches
  • 1 cup frozen mango
  • 2 tablespoons ground flaxseed
  • 2 cups unsweetened almond milk (Milk of Choice)
  • Protein Powder, optional

Directions:

Put all the ingredients into the blender. Blend until smooth adding additional liquid if necessary.

The Best Chicken Marinade

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Boneless skinless chicken breasts are a staple in my house. There affordable, versatile and everyone likes them. The downside is that they can be quite bland, so I love to marinade and grill them. This recipe is for my favourite marinade, and it goes really well with these green beans.

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This marinade has lemon and dijon mustard as the main flavours. The marinade also has garlic and chilli flakes in it which give an extra boost of flavour.

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You can of course use this marinade on vegetables or another cut of meat, the flavours make it very versatile. I have also used this marinade and then baked the chicken in the oven. It is still delicious, but I love the charred smoky flavour that grilling gives.

Are chicken breasts a staple in your house?

 

Ingredients:

  • 1 pound boneless skinless chicken breasts

Marinade:

  • Zest of one lemon
  • Juice of one lemon
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cloves of garlic, crushed
  • Red pepper flakes to taste

 

Directions:

Mix marinade ingredients together. Pour over chicken and marinade for at least 1 hour, or a maximum of overnight.

Pre heat your grill to medium high heat. Grill chicken on each side for 7-10 minutes with the lid closed, or until the chicken reaches the internal temperature of 165°. Allow chicken to rest for 10 minutes before serving.

Adapted from Inspired Taste